They’re super flavorful, tender and loaded with fresh, juicy blueberries!
I just love muffins. There is something so comforting about a warm blueberry muffin in the morning that I just can’t get enough of. These muffins are super moist, flavorful and filled to the brim with juicy blueberries! To make these even better, they’re lightened-up by using half whole wheat flour and greek yogurt in the batter for added protein. You can have one of these for breakfast and not feel too guilty afterwards. I mean, I wouldn’t consider these “healthy” considering they do use butter and white sugar, etc., BUT I would consider them “lightened-up” in my humble opinion. But what do I know, I eat these for breakfast.
The texture of these blueberry greek yogurt muffins is awesome! They’re tender and moist but still retain a dense, crumbly kind of muffin-y texture. Usually muffins with whole wheat flour tend to be like lead balls that you can throw through a glass window because they are so dense, which is why I chose to use half whole wheat and half all-purpose flour to give the benefits of the whole wheat but still retain a softer texture from the all-purpose. Whole wheat muffins also tend to lack in the flavor department but that is not the case with these babies. They are super flavorful and with the amount of blueberries used, every bite is just bursting with juicy berries! You wouldn’t even know that whole wheat flour was used. Or you just wouldn’t even care because they’re too good.
If you aren’t a fan of blueberries, feel free to substitute your favorite berry in it’s place. I bet raspberries or strawberries would be awesome!
Lightened-up Blueberry Muffins
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 cup coconut oil melted
- 1/4 cup unsalted butter melted
- 2 eggs
- 1/2 cup vanilla greek yogurt
- 1 cup blueberries
- 2 tbs whole milk
- 1 tbs turbindo sugar I like to use Sugar In The Raw
- Preheat oven to 350 degrees. Grease or line a 12-cup muffin tin with paper liners, set aside.
- In a large bowl, whisk both flours, sugar and baking powder together very well. Make a well in the center and add melted coconut oil, melted butter, eggs, vanilla greek yogurt and milk. Gently fold ingredients into one another by hand with a rubber spatula and just before all ingredients are almost completely combined, fold in blueberries and continue to fold until evenly distributed throughout the batter. Be extremely careful not to over-mix (this is what causes tough muffins!) Batter will be very thick.
- Distribute the batter throughout the prepared muffin tin liners, 3/4 to the top. If you are using turbindo sugar, sprinkle on top of the muffins at this point. Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs but NO wet batter. Allow muffins to cool for 3-5 minutes in pan or until you can handle them without burning yourself and transfer onto a wire rack to finish cooling completely or serve warm (the best!).
- Lightened-up Blueberry Muffins will stay fresh for up to 3 days stored in an airtight container at room temperature.