(Mostly clean) Honey Greek Yogurt Blueberry Muffins.

Soy-free | Nut-free | Mostly clean

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It’s blueberry season in Florida! We went picking on Wednesday at a farm just 15 minutes up the road. We were there less than an hour and came home with 4 pounds of blueberries, 2 pounds of the season’s first peaches and nectarines, and a pint of blackberries for good measure. So much amazing local fruit!

So needless to say, there will be some blueberry recipes popping up in the near future.

loooove blueberry muffins. They’ve always been my favorite, but usually they are so laden with butter and refined carbs that they can hardly be called breakfast. So I was so excited to find this recipe! I love the added protein from the Greek yogurt and whole-wheat flour. It still does have some refined sugar, but after much testing it’s really the only way to keep them both palatable and the right consistency.

Honey Greek Yogurt Blueberry Muffins

Original recipe here

  • 3 cups whole-wheat pastry flour*
  • 1/2 cup plus 3 Tbsp. brown sugar**
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • heaping 1/2 tsp. cinnamon
  • 1 cup lowfat Greek yogurt
  • 1/2 cup milk (any percentage but skim)
  • 1 tsp. vanilla
  • 2 large eggs, room temp
  • 1/4 cup honey
  • 1/2 cup mild-tasting olive oil (or melted coconut oil)
  • 1 cup fresh blueberries, rinsed and dried well
  • optional: cinnamon-sugar for sprinkling

*Whole-wheat pastry flour is more finely sifted than regular whole-wheat flour, so it more closely approximates all-purpose flour in texture. You can sub in up to a cup of regular whole-wheat flour, but more than that and your muffins will end up too dense.
**I did sub in coconut sugar for those extra 3 Tbsp. and it didn’t affect the taste.

  1. Preheat oven to 375 (400 if you’re using a silicone muffin tin) and line your tin(s) with about 18 paper liners.
  2. In a large bowl, whisk together dry ingredients.
  3. In a medium bowl, whisk together liquid ingredients until well blended.
  4. Using a rubber spatula, stir the wet ingredients into the dry until just incorporated.
  5. Fold in blueberries.
  6. Scoop 1/4 cupfuls into each well of the muffin tin. Optional: sprinkle each with a little cinnamon-sugar.
  7. Bake 18 minutes. (For a silicone pan, decrease oven temp to 375 after 9 minutes of baking.)
  8. Let cool a few minutes in the pan before transferring to wire rack to cool completely.
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