Healthy Greek Yogurt and Honey Blueberry Protein Muffins


Let me start off by saying I am not a baker, not even the slightest. However the other day I was browsing through Pinterest and I was in the mood to bake when I got home from work. That’s when I found these “healthy” greek yogurt muffins!

As someone who doesn’t bake, or even know the first thing about baking these were pretty good, and others who tried them also said they were quite delicious. Beginners luck?

Here are a few things I will do differently when I make them next time (because yes, I will be making them again):

  1. Mix ingredients with a mixer not a spoon
  2. Use wild blueberries. They are smaller and in my opinion have more flavour
  3. Not make my muffins so big. I didn’t measure the batter as I was putting it in the pan, so a lot of  them overflowed in the oven which made for a big mess (sorry dad)
  4. However, because the were made bigger they had a crispy top, which I did enjoy.
  5. I didn’t have any WW flour this time so I did have to use white. Next time I will certainly use WW

What are your favourite healthy things to bake? Share your recipes in the comments. I’d love to try them!

Healthy Greek Yogurt and Honey Blueberry Protein Muffins 

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat greek yogurt
  • 1/2 cup whole milk (you may use another fat percentage if preferred)
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is at room temperature)
  • 1 cup blueberries


  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.



Credit for recipe, click here.


One Comment

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  1. I can personally attest that these muffins are delicious! I wouldn’t use WW flour personally … I just find white makes a softer texture (and then I just eat them with more moderation). Thanks for sharing the recipe!


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