So easy and deliciously moist! We ate these without butter or any topping.
Ingredients for 12 muffins
- 1¾ cups whole-wheat flour
- ½ cup all-purpose flour
- ⅓ cup brown sugar blend - I used Splenda
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ to 1 cup blueberries, fresh or frozen - I used 1 cup fresh blueberries, and I think ¾ cup would have been plenty
- 1 teaspoon vanilla extract
- ⅓ cup olive oil
- 1½ cups nonfat plain Greek yogurt
Directions
Preheat oven to 400°F. Lightly grease a standard muffin pan with nonstick spray or line with paper baking cups.
Whisk together dry ingredients and blueberries. In a separate bowl, whisk together the vanilla, oil, and yogurt. Pour the dry ingredients into the liquid ingredients, stirring just to combine.
Spoon the batter into prepared muffin cups, filling them nearly full, with batter slightly heaped. Batter will be quite thick; click photo below to enlarge it.
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| Half the batch ready for the oven |
Bake muffins until a toothpick inserted into the middle of one of the center muffins comes out clean—18 to 20 minutes.
Remove muffins from the oven, and after they're cool enough to handle, transfer them to a rack to cool. Serve warm, or at room temperature.
Please feel free to share this recipe for others!
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