4.69 33 Published Jan 20, 2022, Updated Jul 09, 2024 This recipe is on regular rotation in our home and I can’t wait for you to try it!
Why You’ll Love This Recipe
These muffins are protein-packed which means you won’t be hungry 10 minutes after eating one! They’re made with simple ingredients you likely already have in your kitchen. They’re perfectly moist and fluffy and will hit the spot for breakfast, as a snack or even dessert!
Ingredients Needed
whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour. baking powder and baking soda – helps the muffins rise. sea salt – balances the flavors of the muffins. cinnamon – a nice warming spice for these muffins. eggs – helps bind the ingredients together and provide structure for the muffins. Greek yogurt – Greek yogurt keeps these muffins moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results. coconut oil – helps keep these muffins super moist and fluffy. maple syrup – I love using maple syrup as the natural sweetener in these muffins, but I bet honey or even monk fruit maple syrup would work fine as a substitute. unsweetened almond milk – I used unsweetened vanilla almond milk, but any type of milk will work, including cow’s milk. vanilla extract – a flavor enhancer. blueberries – I recommend using fresh blueberries for these muffins, but frozen will also work! There’s no need to defrost frozen blueberries before baking, but just a note that they might be more wet and bleed their color more.
How to Make Yogurt Muffins
Step 1: Start by combining the dry ingredients. In a large bowl, mix the baking powder, baking soda, salt and cinnamon. Step 2: In a medium mixing bowl, whisk the eggs, yogurt, oil, maple syrup, almond milk and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Make sure you don’t over-mix or the muffins will be too dense after baking. Step 3: Line a muffin tin with paper or silicone muffin liners. Place 1 Tablespoon of the batter at the bottom of each muffin liner. Fold in the blueberries to the rest of the batter and then divide batter evenly into muffin tin. Step 4: Bake at 400ºF for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
Tips For Success
It’s super important to make sure you’re using room temperature milk, eggs, maple syrup and yogurt! If any of these ingredients are cool, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp. Don’t forget to add 1 Tablespoon of batter to the bottom of the liners before mixing in the blueberries. This prevents the blueberries from sinking to the bottom, which can cause sogginess and the muffins to stick to paper liners. When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the blueberries. I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking. Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out! If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick.
How to Store Leftovers
After allowing the muffins to cool completely, store in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To defrost, place muffins in the fridge overnight, at room temperature or defrost in the microwave.
More Muffin Recipes to Try
Healthy Pumpkin Muffins Apple Yogurt Muffins Almond Flour Muffins Lemon Poppyseed Muffins Healthy Zucchini Muffins
Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!
