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Delightful and Nutritious

Deliciously packed with whole wheat flour, brown sugar, and Greek plain yogurt, these Blueberry Muffins are a twist on the traditional recipe.  By incorporating a few key players that act as healthier ingredient substitutions, this scrumptious treat can be enjoyed anytime during the day as either breakfast, an afternoon snack, a post work-out fuel, or even a late night treat without experiencing the additive feelings of guilt that subconsciously sneak in as you are finishing up your last bite.  When healthy ingredients combine to make favorable flavors, how could you not  flirt with temptation?


  • 2 Cups of Whole Wheat Flour + 1 TBS. Whole Wheat Flour
  • 2 TBS. Baking Powder
  • 1/2 TSP. of Sea Salt
  • 4 Eggs
  • 16 Ounces Greek Plain Yogurt
  • 1/4 Cup of Honey
  • 1 TBS. Vanilla Extract
  • 1 Cup of Fresh Blueberries
  • 1/4 Cup of Brown Sugar
  • 2 ounces of Butter

*Pack these treats to go and surprise someone special 🙂


  1. Preheat the oven to 350 degrees
  2. In a large bowl, combine the 2 cups of whole wheat flour, baking powder, and salt
  3. In a separate bowl, mix the vanilla, eggs, yogurt, and honey together
  4. Coat the blueberries with the extra TBS. of whole wheat flour (This will help the blueberries disperse evenly while the muffins are baking)
  5. Add the flour coated blueberries to the wet ingredients
  6. Fold the wet mixture into the dry ingredients until a batter consistency forms
  7. Grease two 12-top muffin tins
  8. Disperse the batter into the muffin tins, filling each slot three-quarters full (This recipe yields ~18 muffins)
  9. Lastly, in a small bowl, melt the butter and stir in the brown sugar
  10. Drizzle the butter and brown sugar onto the top of each batter filled muffin tin
  11. Bake for 30 minutes; let cool
  12. Indulge!

An all Occasions treat, mix and match for various meal varieties