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Greek Yogurt Blueberry Muffins Low Sugar Healthy

Delicious Greek Yogurt Blueberry Muffins Low Sugar Healthy

Healthy Greek Yogurt Blueberry Muffins are a delicious low sugar treat packed with nutrition and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Healthy Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2.5 cups all-purpose flour This forms the base of the muffins, giving them a fluffy texture.
  • 1 tablespoon baking powder Helps the muffins rise beautifully for a light and airy bite.
  • 0.5 teaspoon baking soda Works with yogurt to create a tender crumb.
  • 0.5 cup sugar Just enough to balance the flavors.
  • 0.5 teaspoon salt Enhances the overall flavors.
  • 2 large eggs Binds the ingredients together and adds moisture.
  • 0.25 cup oil Keeps the muffins moist.
  • 1 cup Greek yogurt Adds protein while creating a tender texture.
  • 0.33 to 0.5 cup milk Adjusts consistency; use non-dairy alternatives for a lactose-free version.
  • 1.5 cups blueberries Fresh or frozen, these provide bursts of sweetness.
  • optional none extra sugar for topping A sweet finish for a delightful crunch.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) for convection or 400°F (205°C) for a conventional oven and prepare your muffin tin.
  2. In a large mixing bowl, combine the dry ingredients including flour, baking powder, baking soda, sugar, and salt, whisking until well blended.
  3. In a separate bowl, lightly beat the eggs and add oil, Greek yogurt, and milk, stirring until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and gently fold them together until just combined.
  5. Carefully fold in the blueberries without smashing them.
  6. Spoon the batter into the muffin cups, filling them to the top, and sprinkle extra sugar if desired.
  7. Bake for 17-25 minutes until golden and a toothpick comes out clean.
  8. Transfer muffins to a wire rack to cool slightly before enjoying.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be stored at room temperature for up to 4 days, in the fridge for up to 5 days, or frozen for up to 3 months.

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