Healthier Blueberry Lemon Greek Yogurt Muffins

A few weeks ago Anthony and I did our first official Costco shop. I was really resistant to the idea for a long time because we are just two people. I thought it would be wasteful, and I also didn’t think they’d have organic foods in such large bulk, turns out I was wrong!

 

Our first shop was a learning curve for sure. I realized Organic meats and vegetables provided us a huge savings since we have the freezer space for the meats and we eat a ton of veggies.

 

Something that didn’t work out so well for us was buying things like hummus and greek yogurt in bulk packs. We simply don’t use that much!
So as the expiry date for the Greek Yogurt approached, I was determined not to be wasteful!
Also – it’s blueberry season! They are sweet and inexpensive and oh-so-good.  It only made sense to make these Healthier Blueberry Lemon Greek Yogurt Muffins.

 

I try to avoid dairy when I can, but man these came out moist and fluffy and full of flavour.
These Healthy Blueberry Lemon Greek Yogurt Muffins are made with gluten free flour, greek yogurt, naturally sweetened with maple syrup and just a touch of coconut oil.
All-in-all these were a win in my home!

 

Healthier Blueberry Lemon Greek Yogurt Muffins

You’ll Need
  • 1 3/4 cups white whole wheat flour or gluten free flour (I used this flour).
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 1 cup nonfat plain Greek yogurt
  • 1/4 cup melted coconut oil (can also use melted butter, avocado oil or olive oil)
  • 1 large egg, at room temperature
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk
  • 1 1/2 cups fresh blueberries
Instructions
  1. Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.
  2. In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, almond milk, vanilla extract and lemon juice until smooth.
  3. Add in the flour, lemon zest, baking soda, cinnamon and salt; mix until just combined.
  4. Fold in blueberries.
  5. Divide batter evenly into liner. Makes 12 muffins.
  6. Bake at 425 for 5 minutes then reduce the heat in the oven to 375 degrees and bake for 15 minutes more or until toothpick comes out clean or with just a few crumbs attached.
  7. Enjoy!
NOTES
To make vegan: Use an almond, coconut or soy yogurt and a flax egg instead of a regular egg.

 

 

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