This recipe for Healthy Blueberry Muffins comes out SUPER moist, made with olive oil, Greek yogurt, and whole wheat flour, and with very little sugar. You can use frozen or fresh blueberries, and they freeze well for mornings on-the-go! They’re perfect for busy families with kids, or if you want to stock your freezer with a healthy breakfast option.
If you’re looking for a toddler or kid-friendly snack, or looking to stock your freezer with a healthy breakfast option, you’ve got to try this blueberry muffin recipe. If they last long enough to put in the freezer, that is.
The olive oil makes them super moist, and stay super moist at room temperature for days, not to mention adds a healthy dose of good fats. The Greek yogurt adds a punch of protein to help fill you up. And the whole wheat flour adds fiber and nutrients!
These muffins aren’t too sweet- there’s only 1/3 cup of brown sugar in the whole batch. The super sweet frozen blueberries help add natural sweetness (you can use fresh, too).
...GET THE RECIPE for Healthy Blueberry Muffins (with olive oil and Greek yogurt)!