Muffins… 

Soft, sweet and mostly moist. Well, for sure I am a soft food lover when it comes to cake, muffins, donuts, scones, bagels, etc.! But I don’t like the fact that most of them are made of butter and refined sugar.

blueberry-yogurt-muffins-3After experimenting with baking with Greek yogurt in for example my Greek yogurt bread and Blueberry scones, I thought it was time for experimenting with a yogurt based muffin. I got inspired by several recipes for making healthy scones, and I ended up in having my own recipe for succesful muffins. Succesful for me means: soft, not too sweet, moist and tasty!

Since I make my own yogurt here in Canada I just used this own homemade plain yogurt. The results showed that this worked fine too! You will see the rest of the ingredients in the recipe below. For sure these muffins are waaaaay healthier than the version you buy in the stores, cafes and take-out restaurants. The muffins don’t contain refined sugar or butter.

blueberry-yogurt-muffins-2

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Blueberry yogurt muffins
These blueberry muffins are very moist, slightly sweet and a fresh snack for in between your main meals. These muffins don’t contain refined sugar or butter.
Course Muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Course Muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees (175 degrees celsius)
  2. Put the eggs in a mixing bowl and whip them (I used my KitchenAid)
  3. In the meantime, measure and combine the dry ingredients (both flours, baking powder, cinnamon and salt) in a separate bowl,
  4. excluding the cranberries
  5. Add the yogurt, milk, oil, honey and vanilla extract to the eggs and mix again
  6. Add the dry mixture of ingredients and mix
  7. After it is all combined add the blueberries and gently fold them into the dough (with spoon)
  8. Grease a muffin pan and pour batter in each muffin cup (12 in total)
  9. Bake the muffins in preheated oven for about 25 minutes, or until the tops are golden and firm to touch
  10. Take it out the oven and let it cool on a rack before taking them out
  11. Remove from pan after about 10 minutes, and then cool down further till completely cooled down
  12. Serve the muffins with a cup of coffee or tea and enjoy this snack in between meals!
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Blueberry yogurt muffins
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