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5 from 2 votes

Whole Wheat Blueberry Lemon Greek Yogurt Muffins

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.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Baked good, Breakfast
Cuisine: American
Servings: 12 muffins

Ingredients

  • **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
  • **Muffins**
  • 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

Instructions

  • 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.

Notes

Store leftovers covered at room temperature for up to 4 days.
Individually wrap and freeze leftovers for up to 2 months.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8.5g | Saturated Fat: 6g | Sodium: 170mg | Fiber: 3.5g | Sugar: 8.5g