Blueberry Greek Yogurt Muffins with Crystalized Ginger
It’s time for another recipe for the Short and Sweet Series:
Let’s talk blueberry muffins!!!
Why I made this recipe: Because I wanted muffins. 🙂 Oh, and I wanted to try and make them healthier by using Greek yogurt.
Why I love this recipe: Because they are loaded with blueberries and I adore blueberries (see below). Plus, I like that they are a little heartier and denser than your average muffin, thanks to the Greek yogurt.
How this recipe is healthy: How about I change that to, “how this recipe is healthier? Seems more appropriate, since it is a muffin after all. Here’s what I did: I swapped out a lot of the oil/butter for the Greek yogurt, so now you’ve got less fat and calories, but more protein and even some calcium where you wouldn’t have had it before. Oh, and those blueberries! They are just little nutrition powerhouses, loaded with antioxidants. These little guys are believed to help prevent everything from cancer to Alzheimers, so eat up!
And here are the pretty pictures:
Blueberry Greek Yogurt Muffins with Crystalized Ginger
Description
A better-for-you blueberry muffin made with Greek yogurt and a hint of crystalized ginger
Ingredients
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher or sea salt
- 1/4 cup oil
- 1 large egg
- 1/3 cup granulated sugar
- 1 cup plain, low-fat Greek yogurt
- 1 cup wild blueberries or 1 1/2 cups regular blueberries (fresh or frozen)
- 1/2 teaspoon ground cinnamon
- 2 tablespoon turbanado sugar
- 2 tablespoons chopped crystalized ginger
Instructions
- Preheat the oven to 400’F and line a muffin pan cups with paper liners.
- In the bottom of a large mixing bowl, whisk together the flours, baking powder, baking soda and salt.
- In a separate bowl, whisk together the oil, egg and sugar. Stir in the yogurt.
- Gently fold liquid ingredients into dry ingredients, mixing to combine (note that this batter is very dry, so be careful to not over-mix.) Fold in the blueberries.
- Spoon half of the batter into the baking cups. Sprinkle half of the cinnamon mixture over the batter, then top with the remaining batter. Place in the preheated oven and bake for 18-20 minutes.
- Remove from the oven allow to cool on a wire rack. Once cool, remove from the pan and enjoy.
Notes
- Makes 12 muffins
Nutrition
- Serving Size: 12
- Calories: 167
- Sugar: 10
- Sodium: 173
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 4
- Cholesterol: 17
Um, YES! I love your teaser yesterday, and now this beauty, count me in! I absolutely love ginger and what a creative way to use it with the best fruit ever! I have a freezer bag of wild blueberries I bought after EA’s post from her trip- I think that with this is a perfect combo!
These look amazing!!! Can you share the nutrition data for a single portion?
You bet. Give me a few days and I’ll have that info for you! 🙂