Healthier Blueberry Muffins
Ingredients
The muffins
-
3
cups
white whole wheat flour
-
1
tablespoon
baking powder
-
½
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
2
large
eggs
-
1
cup
non-fat plain Greek yogurt
-
¾
cup
honey
-
2
teaspoons
vanilla extract
-
½
cup
Almond Breeze Original Unsweetened Almondmilk
-
½
cup
melted butter or coconut oil
-
2
cups
fresh or frozen blueberries
Optional glaze
-
½
cup
powdered sugar
-
2
teaspoons
Almond Breeze Original Unsweetened Almondmilk
-
1
teaspoon
honey
-
1
teaspoon
fresh lemon juice
Instructions
- Preheat the oven to 375°F and prepare the baking cups.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, combine the eggs, Greek yogurt, honey, vanilla, and almondmilk, then mix in the melted butter or coconut oil.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined, then fold in the blueberries.
- Scoop the batter into the prepared cups, filling them ¾ full.
- Bake for 17-20 minutes until a toothpick comes out clean, then let cool on a wire rack.
- For the glaze, whisk all glaze ingredients together until smooth and drizzle over muffins if desired.
Nutrition Facts (estimated)
Servings
20-24 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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