Made with simple ingredients and are perfect for a quick breakfast or an after school snack. Leftovers will stay fresh for at least four days if stored in an airtight container in the refrigerator.
Ingredients
2 cups white whole wheat flour or gluten-free* flour
2 tsp baking powder
¼ tsp salt
1 tbsp unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 tbsp vanilla extract
½ cup plain Greek yogurt
2 tbsp honey
¾ tsp vanilla crème stevia (I didn't have it and they turned out great still.)
¾ cup milk of choice
1 ¼ cups fresh blueberries, divided (I used frozen)
Instructions
Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup of blueberries.
Divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch. I cooked for 19 minutes and think it would of been done sooner. So keep an eye on them. If you are cooking mini muffins like I did the cooking time will be less also. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack. The kids ate them up warm and asked for seconds!!
Got this recipe from www.amyshealthybaking.com
Recipe by Bair Necessity at https://bairnecessity.com/healthy-breakfast-blueberry-muffins/