I love a blueberry muffin, but they’re often either loaded with fat and sugar, or dry and tough. These blueberry muffins are a little healthier from the whole wheat flour and Greek yogurt, however they taste indulgent. Perfectly sweet without being too much like desert, and light as a cloud. This is my favorite muffin recipe, that I’ve returned to time and time again. I like to use them as a quick snack on the go, or a pairing to my morning coffee. You could also substitute the blueberries with your favorite seasonal berry or fruit. Any berry or stone fruit would probably work here.
- 1 1/2 – 2 cups blueberries (I use almost a whole pint)
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose four
- ½ cup sugar
- 1 ¼ teaspoons baking powder
- 1/3 cup avocado oil
- 1/3 cup unsweetened Greek yogurt (cashew yogurt works here too)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 1 egg
- Optional** zest of half a lemon, or 1/4 teaspoon almond extract
- turbinado sugar for sprinkling
Preheat oven to 400 degrees F.
Mix all of the wet ingredients in a bowl including the zest or almond extract if you’re using it, as well as the sugar. In a separate bowl, mix all the dry ingredients, then add the wet into the dry and stir to combine. Adding the wet into the dry prevents lumps. When there’s a bit of flour still visible in the batter, fold in the blueberries. This will help the blueberries evenly distribute throughout the batter and not sink to the bottom. Line a muffin tin with 12 liners. Scoop batter into each muffin liner using an ice cream scoop to keep things evenly distributed.
I like to use an ice cream scoop to ensure that all of the blueberry muffins are the same size, but that’s not totally necessary. NOTE: Towards the end, I had to add a few more blueberries into the batter as they all managed to get into the first 10 muffins, and there were not enough at the bottom of the bowl for the last two! Once all of the muffins have been scooped into the tin, top each muffin with turbinado sugar for some extra crunch and sweetness. This is optional but makes a big difference and gives the muffins that traditional coffee shop feel. Bake the blueberry muffins at 400 degrees F for 20 minutes or until the tops are lightly golden and spring back when gently touched on the top. These amazing muffins are a great way to use berries you have in the fridge for the perfect start to your morning!
I ended up freezing half the batch so that I can defrost them later on when I want some, but if you are going to keep them fresh and not frozen, I suggest storing them in a container in the fridge to keep them fresh for longer.