Go Back
Freshly baked diabetic blueberry muffins on a wooden table

Blueberry Muffins

These lightly sweet blueberry muffins are made with whole wheat flour and Greek yogurt, offering a hearty and tender breakfast option that's quick to prepare and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour Provides structure and hearty bite.
  • 0.5 teaspoons baking powder Helps muffins rise.
  • 0.5 teaspoons baking soda Helps muffins rise alongside baking powder.
  • 1 pinch salt Enhances flavor.
Wet Ingredients
  • 0.5 cups plain Greek yogurt Adds moisture and tenderness.
  • 0.75 cups natural sweetener (stevia or erythritol) For sweetening the muffins.
  • 2 large eggs Provides structure and moisture.
Fruits
  • 1 cup fresh blueberries (or frozen) Fold in gently to avoid crushing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin.
  2. In a medium bowl, stir together the whole wheat flour, baking powder, baking soda, and salt until evenly combined.
  3. In a second bowl, whisk together the eggs, Greek yogurt, and sweetener until smooth.
Mixing
  1. Gently combine the dry ingredients into the wet ingredients, mixing until no dry flour remains.
  2. Fold in the blueberries carefully to avoid crushing them.
Baking
  1. Divide the batter into the muffin cups, filling each about two-thirds full.
  2. Bake for 20–25 minutes until the tops are golden brown and the muffins are set.
  3. Let the muffins cool in the pan for a few minutes before removing.

Notes

Store muffins in a sealed container at room temperature for a couple of days. Refrigerate if storing longer, and they can be frozen as well.