I can't think of anything easier than grabbing a blueberry muffin on your way out of the door in the morning. What is it about blueberry muffins that make them so yummy? For me, it's ensuring every bite is crammed full of juicy blueberries. Traditionally, blueberry muffins have a buttery crumble on top and are jammed full of sugar. While that may be great for a weekend treat, I wanted a muffin that I could eat for breakfast and not feel bad about! Each muffin is 180 calories so it's a great item to pair with a banana and cup of coffee for a fast breakfast.
I created this muffin with whole wheat flour and used a flavored yogurt so I could cut the sugar for this recipe in half. The result? Ah-mazing...like I literally had to lock a few muffins away so I had a few to shoot for this blog post! Jammed full of blueberries and so super soft and crumbly this muffin is a new fav for me!!
Now go make yourself a batch, you will thank yourself later! :)
Blueberry Yogurt Muffins
Makes 14 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 large eggs
- 1 cup strawberry or blueberry flavored yogurt
- 1/4 cup buttermilk
- 1/4 cup melted butter
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 cup frozen blueberries
Heat oven to 400 degrees. Grease or use paper liners in a 12 cup muffin tin and set aside.
In a large bowl, combine flours, baking powder, sugar, salt and cinnamon. In another medium bowl, combine eggs, yogurt, buttermilk, butter and extracts. Add yogurt mixture into flour and stir just until combined. Add in blueberries and stir just until combined Don't over stir or you will have chewy muffins!!
Bake for 15 minutes or until a toothpick inserted in the center of the muffin comes out clean!