Description
Light, fluffy muffins packed with fresh blueberries and wholesome ingredients, perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 2 cups whole wheat flour
- 1/2 cup honey
- 2 eggs
- 1 cup Greek yogurt
- 1/4 cup olive oil
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
- Mix dry ingredients in one bowl, wet ingredients in another.
- Combine wet and dry ingredients until just mixed. Fold in blueberries.
- Fill muffin cups 3/4 full. Bake 22-25 minutes.
Notes
- Store in airtight container for up to 3 days
- Freeze for up to 3 months
- Substitute frozen blueberries if needed (don’t thaw)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 185
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g