Ingredients
Scale
- 1 ½ cups of whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup Greek yogurt (preferably plain or vanilla)
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (frozen work if fresh are unavailable)
- ¼ cup melted coconut oil or olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Keep aside.
- In a separate bowl, beat the eggs. Add Greek yogurt, honey or maple syrup, vanilla extract, and melted coconut oil. Mix until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freeze muffins individually wrapped for longer storage; reheat in a Ninja Air Fryer Pro for freshness.
- Add chopped nuts or dark chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy / American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg