Blueberry Greek Yogurt Muffins!



Does everyone love a fresh, warmed up blueberry muffin for breakfast? While I was working on my undergrad many moons ago, I worked at a restaurant called Perkins. They were fast food casual dining establishment that served piping hot pancakes, steaks, and salads. But, they were famous for their baked goods! Every day I would work I had the privilege of taking home the day old baked goods since they couldn’t serve them. Well, lucky for my roommates we had fresh muffins every day! I was spoiled!

Anyway,  my love for muffins has continued til this day. A warm blueberry muffin, toasted with some butt-ahh! However, I am more health aware and love fitting into my skinny jeans, so I found a recipe that lets me have my muffin tops, without the extra pounds.

Below you will find a healthy twist on blueberry muffins! I found Greek yogurt chips and threw them in, well because why not?! They added a little extra sweetness, but a whole lot of YUMMMM!

Hope you love them! Let us know how yours came out!

What you need:

  • 2 Cups Almond Flour
  • 2 Eggs
  • 2 Egg Whites
  • 1/4 Cup Agave ( I used 2 tablespoons of brown sugar and 2 packs of Splenda)
  • 1/2 Tsp Baking Soda
  • 1 Tbsp Apple Cider Vinegar
  • Dash of Salt
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Coconut Oil (I used olive oil)
  • 1 Cup Blueberries
  • 1/2 cup of Greek Yogurt chips


How to make them:

  • Preheat oven to 350 F.
  • Mix ingredients in one big bowl, leave the blueberries for last!
  • Add Blueberries – you don’t want to squish them!
  • Spray muffin tins or use muffin paper cups
  • Evenly scoop batter into muffin tin.
  • Bake for 30 minutes – until golden brown! TIP: insert fork or toothpick to see if they are cooked all the way through. Fork or Toothpick should come out clean!
  • Remove from oven and place on cooling rack.
  • Enjoy!


** FUN TIP**

  • Add bananas to the batter for a little twist! Almond Blueberry Banana Muffins Follow the same directions as above, just cut up and mix some ripe bananas! Bake until golden brown!






Thanks for stopping by xo

Recipe Adapted from

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