Greek Yogurt Blueberry Muffins

These Healthy Blueberry Muffins are made with Greek Yogurt, Whole Wheat Flour, and a touch of Honey for sweetness. With their whole grain base for a steady carb rise, protein boost from the yogurt and a burst of immune and brain fuel from the blueberries and honey,  they will fill you up for a quick on the go breakfast or snack, yet keep you fueled and feeling full long after a normal muffin.

These muffins are not one of those super sweet , nearly a cupcake version of a muffin you may have grown used to. You know the ones, the consistency is light and fluffy like a yellow cake and super sweet. they are delicious but they also leave you feeling hungry in an hour. These Super Muffins are more dense in their consistency, still very moist, lightly sweet,  (but so good!) and will keep you going through your morning (or afternoon if it's a snack!)

My family went blueberry picking last Saturday morning, and came home with oodles of blueberries! Way more than a gallon bag full! So it's all hands on deck around here! First thing to be made? These muffins! My husband is diabetic, and we are all trying to eat healthier, so finding a recipe that will hold his carbs steady, and keep him full for several hours, is super important. This recipe from: Baker By Nature fits the bill!

Jan's Tip: This batter is thick! You could basically scoop it with a cookie scoop into the muffin tins! Don't worry, it'll bake up just fine!  Feel free to increase your sweetener  (Both the brown sugar and honey by 1/4 cup each) if you want it a touch sweeter, but I don't think it needs it!

Yield: 2 dozen regular sized muffins

Greek Yogurt Blueberry Muffins

These Healthy Blueberry Muffins are made with Greek Yogurt, Whole Wheat Flour, and a touch of Honey for sweetness.

ingredients:

• 2 cups whole wheat flour
• 1 cup all purpose flour
• 1/2 cup + 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup plain  greek yogurt
• 1/2 cup whole milk ( or whatever you have on hand)
• 1 teaspoon vanilla extract
• 2 large eggs, 
• 1/4 cup honey
• 1/2 cup olive OR coconut oil -melted 
• 1 cup blueberries

instructions

1. Preheat oven to 400 degrees (F).
2. Line a muffin tin with paper liners or grease the muffin tins if not using 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 until combined, being sure to mix just until all the flour disappears. Fold in blueberries slowly and carefully..
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.

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