Blueberry Yogurt Whole Wheat Muffins | Healthy & Delicious
These Blueberry Yogurt Whole Wheat Muffins are the perfect blend of nutrition and flavor. Made with wholesome ingredients like oats, whole wheat flour, and fresh blueberries, they offer a delicious and hearty breakfast option for those busy mornings when you need something quick but filling. With yogurt for moisture and a light sweetness from Splenda or sugar, these muffins are sure to become a family favorite. Whether you’re grabbing them on the way to work, school, or after a workout, they’re the perfect handheld snack!
Table of Contents
The Best Blueberry Yogurt Whole Wheat Muffins
Looking for a muffin recipe that’s both healthy and flavorful? These Blueberry Yogurt Whole Wheat Muffins tick all the boxes! Packed with fiber, protein, and bursting with fresh blueberries, they provide the right balance of sweetness and nutrition.
Notes on Ingredients
- Whole Wheat Flour: Provides fiber and adds a nutty flavor to the muffins.
- Old Fashioned Whole Grain Oats: Adds texture and makes these muffins hearty.
- Vanilla Low Fat Yogurt: Keeps the muffins moist and adds protein.
- Blueberries: Fresh or frozen work great! They provide a burst of sweetness and antioxidants.
- Splenda Baking Blend: Used for a lower-calorie option, but regular sugar works as well.
How to Make Blueberry Yogurt Whole Wheat Muffins
- Preheat the Oven: Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners and spritz with non-stick spray for easy removal.
- Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, oats, Splenda (or sugar), baking powder, baking soda, and salt.
- Prepare the Wet Ingredients: In a separate bowl, mix the yogurt, lightly beaten eggs, melted butter, and vanilla extract.
- Combine and Mix: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over-mix.
- Add Blueberries: Gently fold in the blueberries to ensure they’re evenly distributed throughout the batter.
- Fill the Muffin Cups: Fill each muffin cup almost to the top to create a beautiful, rounded muffin top.
- Bake: Bake for 23-25 minutes, until golden brown. Let the muffins cool for about 5-10 minutes before transferring to a wire rack to cool completely.
How to Serve Blueberry Yogurt Whole Wheat Muffins
These muffins are versatile and perfect for breakfast or snacks. Serve them warm with a dab of butter or a side of yogurt. Pair with a cup of coffee or tea for a satisfying meal on the go.
How to Store Blueberry Yogurt Whole Wheat Muffins
To store, place the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. If you want to keep them longer, freeze them for up to 3 months. When you’re ready to eat, just thaw and warm them in the microwave or oven.
Nutrition information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 197.26 kcal | 10% |
| Total Fat | 6.24 g | 9% |
| Carbs | 30.88 g | 12% |
| Sugars | 6.62 g | 7% |
| Protein | 6.01 g | 12% |
| Sodium | 283.48 mg | 14% |
| Fiber | 4.16 g | 15% |
| Saturated Fat | 3.05 g | 15% |
| Trans Fat | 0.18 g | – |
| Monounsaturated Fat | 1.68 g | – |
| Polyunsaturated Fat | 0.76 g | – |
| Cholesterol | 38.6 mg | 13% |
| Calcium | 94.39 mg | 12% |
| Magnesium | 43.52 mg | 12% |
| Potassium | 207.03 mg | 6% |
| Iron | 1.52 mg | 11% |
| Zinc | 1.32 mg | 13% |
| Phosphorus | 170.48 mg | 24% |
| Vitamin A | 53.55 mcg | 7% |
| Vitamin C | 2.04 mg | 3% |
| Thiamin (B1) | 0.16 mg | 15% |
| Riboflavin (B2) | 0.17 mg | 12% |
| Niacin (B3) | 1.52 mg | 10% |
| Vitamin B6 | 0.08 mg | 6% |
| Folic Acid (B9) | 16.68 mcg | 8% |
| Vitamin B12 | 0.24 mcg | 9% |
| Vitamin D | 0.16 mcg | 3% |
| Vitamin E | 0.44 mg | 3% |
| Vitamin K | 4.51 mcg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Blueberry Yogurt Whole Wheat Muffins
Can I use frozen blueberries?
Yes! Frozen blueberries work just as well as fresh ones, and they won’t affect the texture of the muffins.
Can I substitute the yogurt?
You can use Greek yogurt or even a dairy-free alternative like coconut or almond yogurt.
Can I use a sugar substitute?
Yes, you can use Splenda, stevia, or even honey as a natural sweetener.
The Best Blueberry Yogurt Whole Wheat Muffins
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Cup Old Fashioned Whole Grain Oats
- 1/3 Cup Splenda Baking Blend or 2/3 Cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 Cups Vanilla Low Fat Yogurt
- 2 Eggs – Beaten Lightly
- 1/4 Cup Melted Butter
- 1 tsp Vanilla Extract
- 1 1/2 – 2 Cups Blueberries Preferably fresh, but I did use frozen the first time I made these and they were great!
Instructions
- Preheat oven to 350° and line a 12 – cup muffin tin with paper liners. I give each liner a little spritz of non-stick cooking spray and it helps the muffins come out super easy!
- Whisk together dry ingredients (flour, oats, Splenda/sugar, salt, baking powder, and baking soda) in large mixing bowl.
- In a small bowl, combine yogurt, eggs, butter, and vanilla.
- Slowly add wet ingredients into dry ingredients and mix until just combined. Do not over-mix.
- Fold in blueberries until they are well incorporated.
- Fill each muffin cup almost to the top. These muffins will round up nicely and form a beautiful dome. Be sure that each muffin has a couple blueberries on top!
- Bake for 23 – 25 Minutes. Allow them to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
