{"id":19209,"date":"2020-04-20T16:40:44","date_gmt":"2020-04-20T20:40:44","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=19209"},"modified":"2024-03-19T08:13:57","modified_gmt":"2024-03-19T12:13:57","slug":"healthy-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/healthy-blueberry-muffins\/","title":{"rendered":"Healthy Blueberry Muffins (with olive oil and Greek yogurt)"},"content":{"rendered":"

This recipe for Healthy Blueberry Muffins<\/strong> comes out SUPER moist, made with olive oil, Greek yogurt, and whole wheat flour<\/strong>, and with very little sugar. You can use frozen or fresh blueberries<\/strong>, and they freeze well for mornings on-the-go! They’re perfect for busy families with kids, or if you want to stock your freezer with a healthy breakfast option.<\/p>\n

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If you’re looking for a toddler or kid-friendly snack, or looking to stock your freezer with a healthy breakfast option, you’ve got to try this blueberry muffin recipe. If they last long enough to put in the freezer, that is.<\/p>\n

The olive oil makes them super moist<\/strong>, and stay super moist at room temperature for days, not to mention adds a healthy dose of good fats. The Greek yogurt adds a punch of protein<\/strong> to help fill you up. And the whole wheat flour adds fiber<\/strong> and nutrients!<\/p>\n

These muffins aren’t too sweet- there’s only 1\/3 cup of brown sugar in the whole batch<\/strong>. The super sweet frozen blueberries help add natural sweetness (you can use fresh, too)<\/em>.<\/p>\n

But don’t let all this healthiness fool you. These muffins are absolutely delicious.<\/strong><\/p>\n

OH. AND. You only need one bowl and a few minutes of prep<\/strong> for these. You can literally have muffins in front of you in a half an hour with this recipe.<\/p>\n

How to make healthy blueberry muffins<\/h2>\n
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  1. First, mix together everything except the flour and blueberries in a bowl<\/strong>. That’s right- no mixing dry ingredients in one bowl and wet in another! Everything in one bowl. You’re welcome. Olive oil, brown sugar, eggs, vanilla extract, Greek yogurt, cinnamon, salt, baking powder, and baking soda. You can use an electric mixer or whisk for this.<\/li>\n
  2. Then, add a mix of whole wheat and all-purpose flour to the bowl<\/strong> and stir with a wooden spoon until just combined. Don’t over-mix, or the muffins may not be very fluffy.<\/li>\n
  3. Gently fold in the blueberries<\/strong> with a wooden spoon.<\/li>\n
  4. Divide batter into a muffin pan<\/strong>, sprinkle with some turbinado sugar if you want, and bake<\/strong>!<\/li>\n<\/ol>\n

    Bonus points if you get your kids to help you make these muffins. They’re a fun project to do with littles. Mine got a bit messy eating the Greek yogurt off the spoon, as you can see.<\/p>\n

    \"Photo<\/p>\n

    Why use part whole wheat and part white flour?<\/h2>\n

    I love healthy foods but I also take great pleasure in eating delicious food. I’ve found that using 100% whole grains when baking doesn’t yield a result that’s as pleasurable to eat.<\/p>\n

    That’s why I usually use part whole grain and part white flour when I bake! It adds more nutrients without taking all the fun away.<\/p>\n

    OK that was a bit dramatic – you can certainly make a delicious 100% whole grain muffin, like with these blueberry banana oat muffins<\/a>, but I love compromising on this by meeting in the middle :-) These muffins still have a light, fluffy, airy crumb that slices neatly and doesn’t crumble all over the place, which I love.<\/p>\n

    Baking with olive oil<\/h2>\n

    If you haven’t tried it, YOU MUST. Baking with olive oil is life changing, and these blueberry muffins are no exception. The earthy, nutty flavor of the olive oil is not overpowering, so you don’t have to worry about the flavor being weird. It adds healthy fats to your baked goods, and keeps things SUPER moist for longer than using butter.<\/p>\n

    Other baked goods with olive oil:<\/h3>\n