It might seem like a lot, but the muffins turn out with a great ‘muffin top’. You may need to add a little more milk to compensate for different types of flour.īaking powder: Yep, there’s a whole tablespoon of baking powder in these muffins – around a teaspoon per cup of flour. Sadly these muffins do not appear to work with all almond flour, but you can try substituting a little. I’ve also successfully substituted in a little spelt or coconut flour.
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Readers have reported successfully using all white whole wheat flour, cake flour, and gluten free flour. Apparently, they even turn out well at high altitude!Īs you can see, you only need 7 main ingredients (plus raising agents and salt) to make these failsafe Greek yogurt muffins.Īll-purpose flour (plain flour): Sometimes I replace some of the flour with whole wheat flour (wholemeal). It constantly astounds me how many successful adaptations and substitutions readers have tried. Take a look at the hundreds of comments below the recipe. Just mix the wet ingredients into the dry, pop into muffin cases, and bake. No fancy beating or creaming of ingredients. You can cook up a batch within about 30 minutes. Each of these muffins only contain about 270 calories. Low sugar, high protein, packed with nutritious blueberries, and fairly low calorie. ✔ THEY’RE A HEALTHY BLUEBERRY MUFFIN RECIPE.
You’ll love how light, fluffy and moist they are! They’ve been described as the fluffiest muffins ever, and also as having ‘the perfect muffin top’ – nicely risen, golden brown, and lightly crisp! I haven’t always (ahem) been super accurate with the ingredients amounts, but they pretty much never fail. I’ve made them more times than I can count. Like, I’ll stick my neck out and say that these yogurt blueberry muffins are impossible to mess up.
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