Blueberry Yogurt Muffins

• 份量: 12 servings
• 活動時間: 5 minutes
• 總時間: 25 minutes

食材

1 3/4 cup white whole wheat flour (OR 1 cup white flour, 3/4 cup whole wheat flour)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/3 cup oil (avocado oil or any other neutral oil)

1/2 cup honey

2 eggs

1 cup plain Greek yogurt (full-fat)

1 tsp vanilla extract

1/4 cup milk (2% or whole)

1 1/4 cups wild blueberries (frozen)

1-2 tbsp turbinado sugar or coarse sugar (or brown sugar)

步驟

Preheat oven to 350 degrees. Prepare a muffin tin with muffin liners, or spray muffin pan with cooking spray. You can also use a silicone muffin pan.

In a large bowl, combine dry ingredients: flour, baking soda, baking powder, and salt.

In a medium bowl, combine wet ingredients (except blueberries): oil, honey, eggs, Greek yogurt, vanilla extract and milk. Whisk until fully combined.

Add wet ingredients mixture to the dry ingredients and mix gently with a wooden spoon until combined. Add blueberries and fold in until evenly distributed into the batter.

Divide muffin batter evenly in the 12 muffin tins using a cookie scoop or large spoon. Sprinkle the top of each muffin generously with decorating sugar or turbinado sugar before baking.

Bake in the oven for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool for a few minutes in the pan before transferring to a wire rack to cool completely.

營養

• 卡路里: 189 kcal
• 總脂肪: 7 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 6 g
• 反式脂肪: 0.03 g
• 膽固醇: 28 mg
• 鈉: 243 mg
• 總碳水化合物: 27 g
• 膳食纖維: 2 g
• 總糖: 14 g
• 蛋白質: 5 g