Nani's Favorite Healthy Blueberry Muffins
These muffins are soft, packed with juicy berries, and make for a perfect breakfast or snack.
recipesbynani.comThere is nothing like the smell of fresh muffins baking in the oven. I love this recipe because it uses Greek yogurt to keep everything moist without needing a lot of butter. It is my go to choice when I want something sweet that still feels nourishing for the family.
My best tip is to toss your blueberries in a tiny bit of flour before folding them into the batter. This little trick stops them from sinking to the bottom of the tin while they bake, so you get berries in every single bite.
🧺 Ingredients
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, mix the Greek yogurt, melted coconut oil, eggs, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- 5
Gently fold in the fresh blueberries.
- 6
Divide the batter evenly into the prepared muffin tin.
- 7
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
These muffins stay fresh in an airtight container for three days. You can also freeze them for up to three months. They taste best if you warm them up for a few seconds in the microwave before eating.
Made this recipe? Let us know how it went.
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