Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (or your preferred sweetener)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain yogurt (Greek yogurt works well)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be lumpy.
- Gently fold in the blueberries. If you are using frozen blueberries, add them straight from the freezer.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of a muffin.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These whole wheat blueberry muffins are a delightful, healthier treat that’s perfect for a quick breakfast or an afternoon snack. Enjoy!