Greek Yogurt Blueberry Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1 cup white whole wheat flour
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup plain Greek yogurt
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries washed
- 2 teaspoons sugar in the raw (optional)
Preheat oven to 350°F and grease a muffin tin with non-stick spray. Set aside.
In a medium mixing bowl, whisk together flour, sugar, cornstarch, baking powder, salt, and cinnamon.
In a separate mixing bowl (or liquid measuring cup) mix together the Greek yogurt, oil, egg, and vanilla.
Add the liquid mixture to the dry and mix with a wooden spoon or rubber spatula. When halfway mixed together, toss in the blueberries and fold together until everything is wet and berries are evenly dispersed.
Fill 9 muffin tin wells with batter (about 1/4 cup each). Sprinkle the sugar on top and then bake 18-22 minutes or until toothpick comes out clean.
Remove muffins from tin by running a knife around the edges. Enjoy warm. Once cooled, store in an airtight container.
Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Cholesterol: 18mg | Sodium: 141mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 0.7% | Vitamin C: 1.9% | Calcium: 5.3% | Iron: 2.8%