Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- 1 cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the egg, Greek yogurt, honey (or maple syrup), and vanilla until smooth.
- Gradually add wet ingredients to the dry mixture, stirring gently until just combined. Fold in blueberries.
- Spoon batter into muffin cups about ¾ full. Top with extra blueberries if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack.
Notes
- You can substitute all-purpose flour with almond or oat flour for a gluten-free version.
- Add chopped nuts or chia seeds for extra crunch and nutrition.
- Use frozen blueberries without thawing to prevent bleeding.
- Reduce sugar for a less sweet muffin if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: High Protein, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg