I cannot tell you how many muffin posts are on this blog…well, I could, but it would take entirely too long to count them all. We love them. The kids always want some form of chocolate muffin, and even though I’m a chocolate freak, my absolute favorite muffin is blueberry. The other day I was really craving them…
Real blueberry muffins. No frills, no added crumb topping (even though I love those too), I just wanted a really good, really blueberry muffin.
Blueberry Greek Yogurt Muffins
2 1/2 cups whole wheat pastry flour (can use a mix of all purpose and whole wheat too)
1/2 cup sugar (may want a little more if blueberries are not very sweet)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 heaping cup plain Greek yogurt
1/2 cup applesauce (I used unsweetened)
1/4 cup milk (I used almond milk)
1 teaspoon vanilla
1 cup fresh or frozen blueberries
- Preheat oven to 375 degrees.
- Generously grease a muffin pan, or use cupcake liners. Spray the liners well with non-stick spray if using. (*important*)
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.
- In a separate bowl, combine the yogurt, applesauce, milk, egg, and vanilla.
- Add the wet ingredients to the dry, and mix just until combined.
- Fold in blueberries. Mixture will be thick.
- Fill muffin cups 3/4ths full.
- Top with pecans and raw sugar if using. I sprinkled a little wheat germ on mine as well.
- Bake for 20-25 minutes or until lightly browned and done.
(Made 18 muffins)
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