Weekly Recipe #325: Greek Yogurt and Honey Blueberry Muffins

By Krystal Kraemer, 2018 Dietetic Intern – University of Minnesota Fairview

Try this fun twist to the classic blueberry muffin! This may sound too good to be true, but this recipe doesn’t call for a single ounce of butter. To help retain moisture, this recipe calls for Greek yogurt and a small amount of milk.

Greek yogurt packs the muffins with protein to help enhance satiety and provide energy. Blueberries are low in calorie and high in fiber, vitamin C, vitamin K and antioxidants.

Antioxidants protect our bodies from the damage caused by free radicals, which are unstable molecules that can cause damage and contribute to aging and diseases such as cancer. Blueberries may also help lower blood pressure and promote heart health. Olive oil contains monounsaturated fatty acids, which are healthy dietary fats that can help to lower your risk of heart disease and may help with insulin and blood sugar control.

Healthy Greek Yogurt and Honey Blueberry Muffins

Sharing recipe from Baker by Nature

Makes 12 Muffins

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup + 3 tbsp. brown sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup low-fat Greek yogurt
• 1/2 cup whole milk (you may use another fat percentage if preferred)
• 1 tsp. vanilla extract
• 2 large eggs, room temperature
• 1/4 cup honey
• 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
• 1 cup blueberries

Directions:

1. Preheat oven to 400 degrees (F).
2. Line a 12-cup muffin tin with paper liners; set aside.
3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt and cinnamon; set aside.
4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey and oil.
5. Gently fold the yogurt mixture into the flour mixture and, using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
6. Divide the batter evenly among the prepared muffin tins, place pan in the oven and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.

Nutrition Information

For 1 Serving: 280 calories, 11 g fat (2 g saturated fat), 180 mg sodium, 41 g carbohydrate, 3 g fiber, 7 g protein

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