Healthy Blueberry Muffins

I went a little crazy on a blueberry deal they had at Sprouts a little while back, so I have been working my way through some recipes using them.  I came across a blueberry muffin recipe online (I can’t remember which site, but probably  I didn’t have all the ingredients for the recipe on hand at the time, so I did a little creative work and here is the resulting recipe.  Please do enjoy them!

Cinnamon Blueberry Muffins:


  • 1/4 cup regular oats
  • 2 tbsp. brown sugar
  • 1/2 tsp. ground cinnamon


  • 1/4 c. butter, softened
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 1/4 c. Greek yogurt
  • 1 c. blueberries (I used frozen, but you can use fresh)


  1. Preheat oven to 350 F.  Prepare muffin tin for muffins.
  2. Combine all ingredients for topping in a small bowl and set aside.
  3. Beat butter and sugar in a large mixing bowl until fluffy.  Add eggs, one at a time, and vanilla.
  4. Combine dry ingredients in another bowl.  Add 1/3 dry ingredients to butter mixture and stir until just combined.  Add 1/2 Greek yogurt and combine.  Repeat, alternating, dry ingredients with yogurt, ending with flour.
  5. Fold in blueberries.  Add batter to the muffin tin, filling 2/3 full.  Sprinkle each muffin with the topping.  Bake for 20 to 25 minutes.
  6. Allow the muffins to cool for 5 minutes before attempting to remove the muffins from the tins.  Then, place on a cooling rack to cool completely.





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