There are some weekends I wake up and think, “I am craving a blueberry muffin so bad!”
When I was younger, there were many mornings my mom would make us Jiffy Blueberry Muffins and they were so good. I grew such an affinity for blueberry muffins. Now, there are some times I just wake up craving them sooo bad. This morning was exactly one of those times!
I’ve strayed away from Jiffy muffins and make my own from scratch now, trying to be a little more healthy, and I wanted to share the recipe I use. They are so good, use healthy ingredients and a limited amount of sugar, and are perfect and quick for your weekend breakfast!
Healthy Blueberry Muffins
- 1 cup frozen blueberries
- 1 cup all-purpose flour
- 1 cup Oikos Triple Zero Vanilla greek yogurt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 egg
- 2 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons sugar
- 1 cup old fashioned oats
- 1/4 cup chia seeds
- Preheat oven to 350*. Spray muffin cups generously with cooking spray.
- Mix all of your wet ingredients plus the sugar into a bowl.
- In a separate bowl, mix the remainder of your dry ingredients.
- Fold the wet ingredients into your dry ingredients until just mixed. Toss the blueberries in a little bit of flour, and fold those into the mixture, as well.
- Bake for 20-22 minutes. Enjoy!
- These muffins don’t have typical muffin texture. Because of the greek yogurt, it’s almost a “chewy” texture. If you’re not into that, these may not be for you – and regular, non-greek-yogurt muffins may be better.
- These muffins also aren’t super sweet. With only 2 tablespoons sugar, they definitely don’t taste like your typical sugary muffin you’d get at the store. The blueberries add all the sweetness you need, which should be enough anyway since these are healthy muffins, but again if that sounds unappealing, these may not be for you!
- If you like the recipe but want to kick the sugar up a bit, sprinkle brown sugar over the top of the muffins prior to baking!
- You can use paper liners instead of spraying the cups with cooking spray, if you prefer! I tried both with this batch; as long as you pop the muffins out the cup as soon as they’re cooled, you’re golden, otherwise you can peel the liners off the muffins when ready to be eaten.
- Store your muffins in an airtight container once the muffins are cooled for maximum freshness.