These blueberry muffins are made with whole wheat flour and Greek yogurt. So delicious, no one will guess they’re wholesome, too! Recipe yields 9 to 10 standard muffins.
Ingredient:
5 tablespoons unsalted butter, softened
½ cup sugar (I used organic turbinado sugar)
1 large egg
¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
½ teaspoon grated lemon zest
1 ½ cups whole wheat pastry flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
Be an Author
