Benefits: These wholesome blueberry muffins are packed with antioxidant-rich blueberries that help protect the skin from environmental damage while supporting a brighter, more youthful-looking complexion. Blueberries are an excellent source of vitamin C, which plays an important role in collagen production, while Greek yogurt adds protein and probiotics to support the gut-skin connection. Using whole wheat flour provides fiber to help maintain balanced blood sugar levels, supporting overall skin health.
Skin Concern: Anti-Aging
Prep Time: 15 minutes | Cook Time: 22 minutes | Serves: 12 muffins
Ingredients:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/3 cup honey or maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions:
- Prepare the Oven: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Mix the Wet Ingredients: In a separate bowl, whisk together the honey, avocado oil, eggs, Greek yogurt, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Bake for 20–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Shopping Tips:
- Blueberries: Choose plump, firm berries with a natural silvery bloom, a sign of freshness.
- Greek Yogurt: Use plain full-fat Greek yogurt for extra protein and a moist, tender crumb.
- Honey: Opt for local or raw honey for the best flavor.
Cooking Tips:
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Sprinkle a few extra blueberries on top before baking for a bakery-style appearance.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
These bakery-style blueberry muffins are soft, moist, and bursting with juicy berries, making them a delicious breakfast or afternoon snack that supports healthy, glowing skin.
