Not much beats a light and fluffy muffin that is packed with fresh, summer sweet blueberries. Unlike the typical bakery-style blueberry muffin, our version focuses on nutritious, wholesome ingredients that keep your body fueled and satiated so you can begin your healthiest mornings. The secret to our Blueberry Yogurt Muffins is using protein-rich skyr or yogurt because its creaminess helps keep baked goods incredibly airy and moist on the inside, but still crispy and brown on the outside. Gluten-free and refined sugar-free, our muffins are naturally sweetened with maple syrup, which lends a subtle maple flavor while enhancing the sweetness of the blueberries. We love including heart-healthy flaxseed in our recipe too because it is a nutritional powerhouse with numerous health benefits and it adds dietary fiber, extra protein, iron, and omega-3s to these already nutrient-dense treats. Muffin-making is not complete without dressing up our tops with a streusel made with turbinado sugar, a better-for-you alternative than using white refined sugar. We sprinkle each muffin with this topping right before baking them in the oven so they yield a deliciously sweet, crackly top. Our Blueberry Yogurt Muffins are protein-packed, oxidant-rich breakfast treats or snacks, all in one addictingly tasty, portable, grab-and-go package.
Nutrient Booster: Blueberries
Often labeled a superfood, blueberries are among the most nutrient-dense berries. Blueberries have the highest antioxidant capacity of all common fruits and vegetables which protect the body from damaging molecules that contribute to aging and many cancers. These antioxidants may also reduce the risk for heart disease by lowering “bad” LDL cholesterol as well as benefiting the brain by delaying mental decline. The many vitamins and minerals found in this sweet fruit not only help keep the heart healthy, but they also increase bone strength, improve skin health, lower blood pressure, help with diabetes management, and enhance mental health. For a daily dose of antioxidants, blend blueberries into a smoothie, add them to salads, use them as toppings for oatmeal, yogurt, or cereal, or fold them into baked goods, like our delicious Blueberry Yogurt Muffins.
We love baking with blueberries, especially because studies show that eating them has a significant impact on cardiovascular health, cancer prevention, and brain power. While these berries may be our favorite summer fruit, they are available year-round for use in all of your recipes, often frozen straight from the farm with all the nutrients, freshness, and flavor still intact. Start your morning by mixing blueberries into our Gluten-Free Protein Pancake batter, adding them to waffles, or baking them in our Baked Blueberry French Toast. Blueberries can enhance a smoothie, like in our Blueberry Cheesecake Smoothie. They can add sweetness to an otherwise spicy salsa, top any green salad, or add nutritious flavor to desserts, like our Blueberry Crumb Squares and our Berry and Cashew Cream Dessert “Pizza”. It is so easy to take advantage of the summer season simply by eating them by the handful!
Blueberry Yogurt Muffins
- 1/2 cup coconut oil, or butter, not melted
- 1/4 cup maple syrup, or sorghum syrup
- 1/2 cup yogurt, or skyr
- 1/4 cup almond milk, or milk of choice
- 1 1/2 tsp vanilla
- 1 egg, slightly beaten
- 1/4 cup ground flaxseed
- 2 cups gluten-free, all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup blueberries, fresh or frozen
- 4 tsp turbinado sugar
- 4 tsp gluten-free flour
- 1 tsp cinnamon
- 3 tbsp coconut oil, or butter
- 12 cup muffin tin
- muffin tin liners
Preheat oven to 375°F.
In a medium size mixing bowl, cream the coconut oil and maple syrup together with a mixer for one minute. Add yogurt, milk, vanilla, egg, and flaxseed, and mix until well combined.
Add flour, baking powder, baking soda, cinnamon, and sea salt. Mix well.
Gently fold in the blueberries into the batter and spoon into lined muffin tins. Set aside.
In a small mixing bowl, mix all ingredients with a fork, and sprinkle 1 teaspoon of streusel mixture evenly over each muffin before baking.
Bake for 25 minutes, or until muffins are lightly browned and a toothpick is removed without batter.
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
Disclosure: Triad to Wellness has provided nutrition communication services to Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.