These muffins are more healthy than your average blueberry muffins. They’re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.
The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They’re lower in overall sugar content compared to coffee shop muffins.
Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don’t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.
- 1. Preheat oven to 180c.
- 2. Combine flour, sugar, baking powder and salt in a large bowl.
- 3. In a separate bowl whisk together yoghurt, oil, eggs and vanilla then gently stir through dry ingredients.
- 4. Fold through blueberries and spoon mixture into muffin pans lined with muffin papers.
- 5. Bake until golden brown, about 20 minutes.