Greek Yogurt Blueberry Muffins. Soft, moist and “buttery” (my husband’s description), yet still healthy.


  • 2 eggs
  • 1 cup baking stevia (or you can use sugar. Can add 1 1/2 cups if you like them sweeter).
  • 1/2 cup coconut oil
  • 1tsp vanilla
  • 1 cup plain Greek yogurt
  • 2 cups whole wheat flour (white WW or WW pastry)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup blueberries, fresh or frozen


  1. Mix eggs, stevia and oil with a beater until creamy.
  2. Add in vanilla and yogurt and mix well.
  3. In a separate bowl, mix the flour, salt and baking soda.
  4. Slowly add the dry ingredients to the wet, be sure not to over-mix.
  5. This will be super thick. Stir in blueberries until incorporated.
  6. Use a cookie scoop to scoop into muffin liners.
  7. Bake at 350 degrees for 15 minutes.

Keep these in the freezer and heat when you need a quick breakfast or snack. Yummm!!

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