Blueberries have been looking absolutely outstanding at the grocery store lately and I’ve been stockpiling them! I’ve been sticking them in my morning cereal (Kashi Heart to Heart in Warm Cinnamon Oat! I can’t get enough of it!), mixing them in my yogurt, and combining them with strawberries and bananas for a tasty fruit salad.
I was in the mood to bake when the clouds rolled in this weekend and the gloom (And humidity! Sheesh has it been gross out EVERYWHERE lately, of just in PA?) kept me inside and I knew that I had plenty of blueberries to use. 🙂
I knew I wanted to try and making something as guilt-free as possible while still maintaing the “I’m-being-naughty-and-eating-a-pastry” feeling. I think the recipe I came up with is as close to that as I could get!
Using whole wheat flour, nonfat greek yogurt, protein packed almonds and fresh blueberries these muffins are really quite healthy. A hint of almond extract and the subtle sweetness of brown sugar gave these muffins the perfect balance of naughty and nice. 🙂
Blueberry Almond Muffins
- 2 cups whole wheat flour + 1 tablespoon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (4 tbsp) butter, softened
- 1 egg
- 1 cup brown sugar, packed
- 1 teaspoon almond extract
- 6 oz nonfat greek yogurt
- ¼ cup almond milk (nonfat would be fine, too)
- ¼ cup almonds, chopped fine
- ½ cup blueberries (if using frozen blueberries, thaw)
Preheat the oven to 425 degrees.
Mix the blueberries and almonds in one tablespoon of flour. Set aside.
Beat butter and sugar in a stand mixer until well combined.
Add the egg, yogurt, almond extract, and almond milk and combine.
Add the flour, baking powder and salt and mix until just moistened.
Gently mix in the blueberries and almonds by hand.
Spoon batter into paper-line or greased muffin tins.
Bake for 20 minutes or until golden and a toothpick inserted comes out clean.
Let cool five minutes and serve warm!