Greek Yogurt Blueberry Muffins
Ingredients:
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 cups fresh whole blueberries
- 1 egg + 1 egg yolk
- 1/2 cup truvia sugar substitute (or 1 cup granulated sugar)
- 1 tsp. vanilla extract
- 1 cup plain greek yogurt
- 1/2 cup almond milk
- 1 lemon, juiced
In a large bowl, whisk together the flours, baking powder, cinnamon and salt. Fold in the blueberries. Set aside.
In a medium bowl, whisk together the egg, egg yolk, sugar, vanilla, yogurt, milk, and lemon juice. Add the wet ingredients into the dry ingredients in three increments. Mixing well in between each addition.
Once all of the wet has been added to the dry, place the batter into the muffin tin, filling each cup about 3/4 full. Bake at 425 for 5 minutes, then lower the temperature to 350 and finish baking for another 20-25 minutes, until a toothpick inserted in the center comes out clean.
Once all of the wet has been added to the dry, place the batter into the muffin tin, filling each cup about 3/4 full. Bake at 425 for 5 minutes, then lower the temperature to 350 and finish baking for another 20-25 minutes, until a toothpick inserted in the center comes out clean.
Ohhh yum! I love greek yogurt and I can just imagine how pillowy moist these are!
ReplyDeleteSaving this one!!!
ReplyDeleteOh gosh, I can almost feel my sweet tooth aching just by looking at those muffins! I'm pretty sure these would be very moist. I used to incorporate yoghurt on my baking, and it's definitely amazing. I'll be bookmarking this and I'm definitely trying it out! Thank you so much for sharing. Happy baking!
ReplyDeleteFaith Thomas @ The Berry Farm