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Quick and Easy Blueberry Muffins!

Like apple pie, blueberry muffins are classic!

Healthy enough to be a snack or part of a meal.  Sweet enough to be dessert and satisfy that sweet tooth craving.

These muffins are moist, flavorful and FILLED with yummy blueberry goodness.  Oil (instead of butter) and greek yogurt (instead of milk) make these muffins so incredibly moist and bread-like. Frozen blueberries can be used in this recipe, but fresh are even more delicious.  Pure vanilla adds another level of depth and deliciousness.

If you love them right out of the oven, you’ll love them even more the next day when the flavors pop more!

This recipe is a snap to mix together: dry ingredients in one bowl and wet ingredients in a smaller bowl.  Mix the two together and gently fold in the blueberries. Voila!

Make these as a snack, or make them last minute for guests coming over!  I bet you can’t eat just one!

To store, place muffins in an airtight container or ziplock bag in the fridge. Pull out and eat at room temperature or heat briefly in the microwave or oven.

Quick and Easy Blueberry Muffins!
Print Recipe
Healthy enough to be a snack or part of a meal. Sweet enough to be dessert and satisfy that sweet tooth craving! These moist, flavorful muffins are a snap to make.
Servings Prep Time
12 large muffins 15 min
Cook Time
15-20 min
Servings Prep Time
12 large muffins 15 min
Cook Time
15-20 min
Quick and Easy Blueberry Muffins!
Print Recipe
Healthy enough to be a snack or part of a meal. Sweet enough to be dessert and satisfy that sweet tooth craving! These moist, flavorful muffins are a snap to make.
Servings Prep Time
12 large muffins 15 min
Cook Time
15-20 min
Servings Prep Time
12 large muffins 15 min
Cook Time
15-20 min
Ingredients
Servings: large muffins
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine flour, flax seed, baking powder and salt in a large bowl.
  3. In a smaller bowl, combine cooking oil, applesauce, Greek yogurt and sugar. Once blended, add eggs and whisk together. Then add vanilla extract and blend.
  4. Add the wet ingredient mixture to the large bowl with the dry ingredients. Stir until just blended.
  5. Fold in blueberries.
  6. Grease or spray a muffin pan. Fill each muffin cup approximately 3/4 of the way full.
  7. Put the muffin pan into the preheated oven and bake for about 15-20 minutes, until muffins are golden brown and spring back when lightly tapped. Rotate the pan in the oven about halfway through bake time to ensure even baking.
Recipe Notes

We advocate using organic ingredients when possible.

 

Nutritional Information (per muffin):

Calories: 220

Fat: 10 grams

Protein: 4 grams

Carbs: 30 grams

Sugars: 11 grams

Fiber: 2 grams

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