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Blueberry Yogurt Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 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

Streusel Topping

  • 4 tsp turbinado sugar
  • 4 tsp gluten-free flour
  • 1 tsp cinnamon
  • 3 tbsp coconut oil, or butter

Equipment

  • 12 cup muffin tin
  • muffin tin liners

Instructions

  1. Preheat oven to 375°F.

  2. 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.

  3. Add flour, baking powder, baking soda, cinnamon, and sea salt. Mix well.

  4. Gently fold in the blueberries into the batter and spoon into lined muffin tins. Set aside.

Streusel Topping

  1. In a small mixing bowl, mix all ingredients with a fork, and sprinkle 1 teaspoon of streusel mixture evenly over each muffin before baking.

  2. Bake for 25 minutes, or until muffins are lightly browned and a toothpick is removed without batter.

Recipe Notes

Nutrient Analysis:
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