Blueberry Muffins (w/ Greek Yogurt, Coconut Oil & Honey)

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This weekend a snowstorm ripped through Nebraska. I thought we were only supposed to get 1-3 inches...but I woke Sunday morning to a complete, legit blizzard. The trees are beautiful in our neighborhood with their snowy branches, but honestly? I'm already over the snow. I know, I know...winter will be here for a while. Thanks, Punxsutawney Phil.

Side note: I'm currently enjoying a Snow Day! Definitely a perk of being back in school. :)

Anyway, when the flurries began on Saturday I was feeling inspired to bake. There's just something about falling snow that urges me to get in the kitchen. I had some fresh blueberries that I needed to use before going bad, so I quickly decided on muffins.

These muffins have some healthy ingredients! Greek yogurt, coconut oil and honey are ingredients you can feel good about. Oh, and no butter! There is a bit of brown sugar but just a bit. Plus...brown sugar is the best kind of sugar. WHY is it so good?

The original recipe made 12 muffins, so I cut it in half thinking I would make six. Um...this made 10 muffins! I have no idea what happened. They are delicious though so truly no complaints.


Blueberry Muffins
Slightly adapted from: Baker by Nature


  • 1 1/2 cups all purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup plain 0% Greek yogurt
  • 1/4 cup milk (I used 1%)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/8 cup honey
  • 1/4 cup coconut oil, room temperature (in liquid form)
  • 1/2-2/3 cup blueberries

Preheat oven to 400 degrees and line 10 muffin cups with liners.

In a large bowl, whisk together the flour through cinnamon. Set aside. In a medium bowl, whisk together the yogurt through coconut oil to fully combine. Gently fold the liquid mixture into the flour mixture using a spatula. (The batter may seem thick; that's ok!). Gently fold in the blueberries.

Divide evenly between 10 muffin cups. Bake in oven for a total of 20-22 minutes, reducing the temperature to 375 degrees after 10 minutes.

Let cool in muffin tin for five minutes before transferring to a wire rack.


  1. These look awesome! I am a sucker for blueberry muffins and can't wait to try these...they sound delicious!

    1. They are delicious -- especially warm from the oven! :)

  2. Wow these look so good! It's pouring rain here and nothing would be better than curling up with a good book, a blanket, and a muffin fresh from the oven!

    1. These do sound like the perfect snack for your scenario! :)


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