A healthier blueberry muffin to bring to the breakfast table, made with greek yogurt instead of butter, agave nectar for sweetness and bursting with blueberries!
Good morning friends! What do you say we start this Tuesday morning with some blueberry muffins?
Having spent the last several weekends travelling all over- from Hilton Head to Aspen to New York City- I haven’t had much time for one of my favorite hobbies, cooking and baking. When I knew we were spending this weekend local to Boston, I was excited to get back into the kitchen to whip up something good!
Blueberry muffins are one of MJD’s favorite breakfast treats. And as a berry lover, I’ve been dreaming of ways to start bringing summer’s produce into my baking. But, with the summer season (aka bikini season!) now here, I’ve also been leaning towards eating a bit lighter and healthier. Okay, not always, but I have to make up for the increase of ice cream to come now that it is getting warmer too! My Greek Yogurt Blueberry Muffins check off all these boxes 🙂 . By using greek yogurt in place of butter, the muffins are moist and have a bit of a tang that pairs perfectly with the blueberries. Make these muffins for a weekend breakfast, 4th of July brunch or to grab and go before a beach day- no matter what, I know you will love them!
By the way, I’d love to know -what’s your favorite type of muffin?
Makes one dozen muffins
- 3 cups all purpose flour
- 1/2 of a cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 cup non-fat plain greek yogurt
- 1/2 cup skim milk
- 1/4 cup light agave nectar
- 2 eggs
- 1/3 of a cup vegetable oil
- 1 and 1/2 cups blueberries
Preheat oven to 400 Degrees F.
Prepare a 12 cup muffin tin by lining with muffin cups or spraying with non-stick spray.
Mix together flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
In a medium bowl, whisk together the “wet” ingredients: vanilla, greek yogurt, agave, eggs, milk and oil until well combined.
Gradually pour yogurt mixture into dry ingredients and stir until well combined into a moist batter.
Fold in blueberries into batter gently, until evenly dispersed.
Place batter into prepared muffin tin, filling each muffin evenly.
Bake for 17-19 minutes.
Allow muffins to cool in tin for 10 minutes before removing.
Remove from muffin tin, cool on baking rack and get ready to dig in!