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Delicious healthy diabetic blueberry muffins on a rustic wooden table.

Healthy Blueberry Muffins

These blueberry muffins are made with whole wheat flour and Greek yogurt, creating a tender, wholesome crumb that is perfect for breakfast without being overly sweet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup Greek yogurt Provides moisture and tanginess
  • 1/2 cup stevia or erythritol Choose based on preference
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (or almond milk)
Additional Ingredients
  • 1 cup fresh blueberries Fresh blueberries preferred

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, stir together whole wheat flour, baking powder, baking soda, and salt until combined.
  3. In a second bowl, whisk together Greek yogurt, stevia (or erythritol), egg, vanilla extract, and milk until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; the batter should be thick.
  5. Carefully fold in the fresh blueberries to avoid breaking them.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan briefly, then cool completely on a wire rack before serving.

Notes

For best results, avoid overmixing the batter to ensure a tender muffin. Store muffins in an airtight container in the refrigerator for up to a few days.