Total
time
30 - 35 minutes
Prep
time
10 minutes
Cook
time
20 - 25 minutes
Ingredients
- 1 cup Greek Yoghurt
- 1/2 cup Honey or Maple Syrup
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/3 cup Vegtable oil or melted Coconut oil
- 1 1/2 cup All-Purpose Flour (Gluten-Free flour for gulten-free option)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- pinch of Salt
- 1 cup Fresh or Frozen Blueberries (tossed in 1 tsp Flour to prevent sinking)
These Greek Yogurt Blueberry Muffins are soft, moist, and packed with protein, making them a perfect breakfast or snack. Naturally sweetened with honey or maple syrup and bursting with antioxidant rich blueberries, they’re a healthier treat that still feels indulgent. Quick to make and easy to grab on the go, they’re ideal for busy mornings or lunchboxes.
Serves: 12 Muffins
Dietary Information: Vegetarian | Gluten-Fee Option
Method:
- Preheat oven to 180°C and line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the Greek yoghurt, Honey (or maple syrup), Eggs, Vanilla, and Oil until smooth.
- In a separate bowl, combine Flour, Baking Powder, Baking Soda, and Salt.
- Gently fold the dry ingredients into the wet mixture until just combined, do not overmix.
- Carefully fold in the Blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 – 25 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Healthy Tips:
- High in protein thanks to Greek Yoghurt, keeping you full and satisfied.
- Naturally sweetened with Honey or Maple Syrup, reducing refined sugars.
- Rich in antioxidants from Blueberries, which support heart and brain health.
- Use whole wheat flour for added fibre and sustained energy.