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Whole Wheat Blueberry Muffins

These whole wheat blueberry muffins are a hearty and healthy breakfast option, featuring Greek yogurt for moisture and a natural sweetener for a light sweetness, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups whole wheat flour Provides structure and a hearty crumb.
  • ½ teaspoon baking powder Works with baking soda for a good rise.
  • ½ teaspoon baking soda Helps the muffins rise.
  • Pinch salt Balances flavors.
Wet Ingredients
  • 2 large eggs Provides lift and structure.
  • ½ cup plain Greek yogurt Adds moisture and a mild tang.
  • ¾ cup natural sweetener (stevia or erythritol) Sweetens the muffins without added sugars.
Fruits
  • 1 cup fresh blueberries (or frozen) Fold in to avoid streaking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin.
Mix Dry Ingredients
  1. In a medium bowl, stir together the whole wheat flour, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients
  1. In a second bowl, whisk the eggs, Greek yogurt, and sweetener until smooth.
Combine Ingredients
  1. Add the dry mixture to the wet mixture and stir gently until just combined.
  2. Fold in the blueberries carefully to avoid crushing them.
Bake
  1. Divide the batter into the muffin tin, filling each cup about two-thirds full.
  2. Bake for 20–25 minutes, until lightly golden and set.
Cool
  1. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in a covered container in the fridge. To reheat, warm briefly to avoid drying them out. Overmixing the batter can lead to dense muffins, so handle with care.