Treat yourself to our Blueberry Yogurt Muffins! This delicious recipe is sure to bring a smile to your face and become a staple in your kitchen for years to come. We love using fresh, seasonal blueberries from our local farmers market in these muffins, because it adds a burst of flavor and keeps the muffins moist. They also add some great nutritional content to this recipe, as a one cup serving of blueberries provides 4 grams of fiber, 1 gram of protein, and abundant sources of vitamin C, vitamin K, and manganese. Biochemically speaking, vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters, and it’s also involved in protein metabolism [1,2]. Collagen is an essential component of connective tissue, which plays a vital role in wound healing. Vitamin C is also an important physiological antioxidant  and has been shown to regenerate other antioxidants within the body, including alpha-tocopherol (vitamin E) . Incorporating fruits such as blueberries into your daily diet will ensure that you are meeting the requirements for a well-functioning body. So go ahead and enjoy our healthful muffins for a satisfied sweet tooth and healthy body!
Blueberry Yogurt Muffins
- ¼ cup maple syrup or sorghum syrup
- ½ cup coconut oil or butter, not melted
- 1 egg, slightly beaten
- ¼ cup ground flaxseed
- ½ cup yogurt
- ¼ cup almond milk
- 1½ teaspoon vanilla
- 2 cups gluten free all purpose flour
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup blueberries, fresh or frozen
- 4 teaspoons turbinado sugar
- 4 teaspoons gluten free flour
- 3 tablespoons coconut oil or butter
- ½-1 teaspoon cinnamon.
- Preheat oven to 375F.
- In a medium size mixing bowl, cream the maple syrup and coconut oil together for one minute.
- Add egg, flaxseed, yogurt, milk and vanilla until well combined.
- Add dry ingredients. Mix well.
- Gently fold in the blueberries.
- Spoon batter into paper lined muffin tins and set aside.
- In a small mixing bowl, mix all of the ingredients with fork, and sprinkle 1 teaspoon evenly over muffins before baking.
- Bake for 25 minutes until muffins are lightly browned and a toothpick is removed without batter.
If desired, you can switch blueberries for strawberries.
Triad to Wellness has provided nutrition communication services to Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
Serving size: 1 muffin Calories: 240 calories, Fat: 15 grams, Saturated fat: 11 grams, Carbohydrates: 25 grams, Sugar: 8 grams, Fiber: 3 grams, Protein: 4 grams, Cholesterol: 20 milligrams
- Li Y, Schellhorn HE. New developments and novel therapeutic perspectives for vitamin C. J Nutr 2007;137:2171-84. [PubMed abstract]
- Carr AC, Frei B. Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. Am J Clin Nutr 1999;69:1086-107. [PubMed abstract]
- Frei B, England L, Ames BN. Ascorbate is an outstanding antioxidant in human blood plasma. Proc Natl Acad Sci U S A 1989;86:6377-81. [PubMed abstract]
- Jacob RA, Sotoudeh G. Vitamin C function and status in chronic disease. Nutr Clin Care 2002;5:66-74. [PubMed abstract]