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Blueberry Yogurt Muffins
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
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