A healthier take on a breakfast staple! Blueberry muffins are a delicious way to start the day, but many muffins are just too buttery. Not these muffins! These are perfect for a quick breakfast or snack break!
Prep time: 30 min | Inactive time: 0 min |Cook time: 20 min | # of servings: 12 Muffins Ingredients
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter, melted and cooled slightly
2 large egg white, room temperature
1 tablespoon vanilla extract
1/2 cup plain nonfat Greek yogurt
8 tablespoons honey
6 tablespoons milk
1 1/4 cup blueberries, rinsed
Gather all ingredients.
Preheat oven to 350˚F. Lightly grease the muffin liners with butter, oil or nonstick cooking spray.
In a medium bowl, mix together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in Greek yogurt and mix until no large lumps remain. Mix in honey. Alternate between adding the flour mixture and milk. Stir until just incorporated. Gently fold in 1 cup of blueberries.
Equally fill the prepared muffin liners with batter and then gently press in the remaining blueberries onto the tops of the muffins.
Place in oven and bake for 20-25 minutes at 350˚F or until muffin tops are firm to the touch. Let the muffins cool down before eating.