The yogurt in these muffins helped hide the grainy texture of the whole wheat. My kids devoured them!
Because I prefer mini-muffins (less mess ’cause kids can pop them into their mouths), I did not use real blueberries. The blueberries I buy are so large that I would only get about one blueberry per muffin. Also, my children were constantly getting blueberry juice stains on their clothes, so I started buying these imitation blueberry nuggets. They are imitation, but not unhealthy. I bought them at a baking supply shop, but you can buy them online, too–just click here.
Here’s the recipe:
Yogurt Wheat Blueberry Mini Muffins
3 cups whole wheat flour
1 cup sugar (or honey)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups vanilla or lemon yogurt
3 tablespoons grated lemon or orange rind
2 large eggs
1/2 cup canola oil (or apple sauce for less fat)
1/2 cup imitation blueberry nuggets
Spray mini-muffin cups with canola oil cooking spray. Heat oven to 375 degrees. Mix dy ingredients in large bowl. Whisk yogurtn eggs, and citrus rind together in smaller bowl. Gently fold yogurt mixture into dry ingredients., then fold in the melted butter. Do not over-mix. Then gently add in blueberry nuggets.
Using a mini-cookie scoop, drop batter into mini-muffin cups. Bake for eight-to-ten minutes or until golden in color, browning on the edges, and toothpick inserted in the center comes out w/ sparse crumbs.
*Remember, for healthier muffins, you can replace the butter with applesauce, and you can use fresh blueberries instead of the nuggets!