Whole wheat blueberry lemon muffins made with wholesome ingredients and topped with a sweet cinnamon streusel. These soft, fluffy muffins are rich in both protein and fiber, and make for the ultimate nutritious breakfast.
Welp, it’s Tuesday and my first day back to work after an amazing vacation in Arizona. We explored Phoenix, Scottsdale, the Grand Canyon and Sedona over our 5 day stay and it was INCREDIBLE!! I was absolutely blown away by the beauty of Arizona, especially in Sedona. But more to come on that topic!
As you can probably imagine, I also thoroughly enjoyed the food scene in Arizona. I’m talking dessert, pastries, wine, craft cocktails and decadent entrees on the daily. Needless to say, my body is more than ready for some nutritious, home cooked meals.
Blueberry muffins have always been one of my favorite baked goods. There is just something so incredibly satisfying about a fresh blueberry muffin with a hot mug of coffee on the side. It just ALWAYS sounds appealing.
I rarely ever order muffins at coffee shops or bakeries because of their (usual) high amounts of fat and sugar, but making them at home is a whole other story! For about half the calories, you can spare yourself the sugar crash and tell that Starbucks bakery window to go kick rocks. Isn’t it beyond taunting?! These muffins are incredibly light and moist with the perfect crunchy topping. Fresh blueberries and a hint of lemon create a incredibly fresh taste and subtle sweetness. The nutrition profile on these delicious muffins is also pretty outstanding. Between the addition of Greek yogurt and flaxseed, we have a nutritious dose of protein, probiotics and heart-healthy fats. The whole wheat flour, oats and blueberries also add a hefty dose of fiber, vitamins and minerals.
They are the true definition of a “feel-good” breakfast.
You can prepare a batch to eat throughout the week for quick grab-n-go breakfasts, or freeze leftovers for later use! I like to have one as a mid-morning snack in place of a protein bar or yogurt. They really don’t need any additional toppings, but a light smear of grass-fed butter is undeniably fantastic. Total breakfast saviors.
Whole Wheat Blueberry Lemon Greek Yogurt Muffins
- **Streusel Topping**
- 1/3 cup old fashioned oats
- 1 tbsp white whole-wheat flour
- 2 tbsp brown sugar I used Truvia Brown Sugar Blend
- 1/4 tsp cinnamon
- 2 tsp flaxseeds optional
- 1 tbsp melted coconut oil
- 2 cups white whole-wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 large egg
- 1 cup lemon-flavored nonfat Greek yogurt I used Chobani
- 1/2 cup Truvia Baking Blend sub for granulated sugar
- 1/3 cup melted coconut oil
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon ~1 tsp
- 1 1/2 cups fresh or frozen blueberries
- Preheat oven to 375 degrees F. Place 12 muffin-cup liners in muffin cups and lightly coat with non-stick spray.
- Combine streusel ingredients: oats, flour, brown sugar, cinnamon, flaxseed and coconut oil. Toss with a fork.
- In a large bowl, combine dry ingredients for muffins: flour, baking powder, baking soda, salt and cinnamon. Stir well with a whisk.
- In a separate bowl, combine wet ingredients: egg, Greek yogurt, Truvia (or sugar), coconut oil, vanilla extract and lemon zest. Stir well with a whisk.
- Add Greek yogurt mixture to flour mixture and stir until just combined. Fold in blueberries.
- Divide batter evenly among prepared muffin cups. Sprinkle evenly with streusel topping. Bake for 22-24 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool on wire rack for 15 minutes before removing from pan. Remove from pan; cool completely on wire rack.
Individually wrap and freeze leftovers for up to 2 months.