Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup Greek yogurt (full-fat or low-fat)
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine honey or maple syrup, eggs, Greek yogurt, vegetable oil, and vanilla extract in a separate bowl. Beat until smooth and well incorporated.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
- Gently fold in the blueberries, being careful not to crush them, to distribute the fruit evenly throughout the batter.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the cups, filling each about 3/4 full. Bake for 20-25 minutes or until golden and a toothpick inserted in the center comes out clean.
Notes
- You can substitute Greek yogurt with dairy-free alternatives like almond yogurt or blended cottage cheese for a different flavor or dietary need.
- To make the muffins gluten-free, replace all-purpose flour with a gluten-free baking flour blend.
- For added nutrition, fold in chopped nuts or seeds before baking.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze individually wrapped muffins for longer storage. Reheat in the Ninja Air Fryer Pro Crisp & Roast for a quick treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg