Moist, tender, and full of fresh blueberry flavor, these are a favorite breakfast and snack to share with the kids.
Ingredients: – Whole wheat flour – Baking powder and baking soda – Blueberry yogurt – Honey – Unsalted butter
– Blueberries – Eggs – Vanilla extract – Optional Add-Ins
Preheat the oven to 375 degrees F. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Grease a 12-cup standard muffin pan with nonstick spray. In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.
Gently stir the yogurt mixture into the flour mixture. I prefer a thick Greek-yogurt in this recipe, though it will work with regular. The muffins may be a little bit flatter.
Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine. I love using frozen wild blueberries since their flavor is so good.
Although, fresh or frozen blueberries will work well here. If your berries are very large, you will need to cut them in half.
Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup. Bake for 16-18 minutes.
Bake until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Serve at room temperature. Top these with butter, nut butter, or jam as desired. Dice up the muffins as needed for younger eaters.
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).