Ingredients
Method
- Preheat the oven to 350°F and line a 12 cup muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, whisk the eggs, Greek yogurt, sweetener, vanilla, milk, and oil until the mixture is smooth and creamy.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains; do not overmix.
- Fold in the blueberries with slow, gentle motions so the berries stay whole and evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about two thirds full.
- Bake for 20 to 25 minutes until the tops are set, lightly golden at the edges, and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning gray.
- For the most tender texture, stop mixing as soon as the flour disappears; overmixing makes muffins tough.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To freeze, place cooled muffins on a tray until firm, then transfer to a freezer bag and freeze for up to 2 months.
- For the most tender texture, stop mixing as soon as the flour disappears; overmixing makes muffins tough.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To freeze, place cooled muffins on a tray until firm, then transfer to a freezer bag and freeze for up to 2 months.