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healthy breakfast muffins blueberry yogurt muffin recipe

Blueberry Yogurt Muffins

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
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
 

  • 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.

Streusel Topping

  • 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.

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