Whole Wheat Blueberry Lemon Greek Yogurt Muffins

By Jamie Vespa

Whole wheat blueberry lemon muffins made with wholesome ingredients and topped with a sweet cinnamon streusel. These soft, fluffy muffins are rich in both protein and fiber, and make for the ultimate nutritious breakfast.

Ingredients

• 1/3 cup old fashioned oats
• 1 tbsp white whole-wheat flour
• 2 tbsp brown sugar (I used Truvia Brown Sugar Blend)
• 1/4 tsp cinnamon
• 2 tsp flaxseeds (optional)
• 1 tbsp melted coconut oil
• 2 cups white whole-wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1 large egg
• 1 cup lemon-flavored nonfat Greek yogurt (I used Chobani)
• 1/2 cup Truvia Baking Blend (sub for granulated sugar)
• 1/3 cup melted coconut oil
• 1 1/2 tsp vanilla extract
• Zest of 1 lemon (~1 tsp)
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. 1

   Preheat oven to 375 degrees F. Place 12 muffin-cup liners in muffin cups and lightly coat with non-stick spray.

2. 2

   Combine streusel ingredients: oats, flour, brown sugar, cinnamon, flaxseed and coconut oil. Toss with a fork.

3. 3

   In a large bowl, combine dry ingredients for muffins: flour, baking powder, baking soda, salt and cinnamon. Stir well with a whisk.

4. 4

   In a separate bowl, combine wet ingredients: egg, Greek yogurt, Truvia (or sugar), coconut oil, vanilla extract and lemon zest. Stir well with a whisk.

5. 5

   Add Greek yogurt mixture to flour mixture and stir until just combined. Fold in blueberries.

6. 6

   Divide batter evenly among prepared muffin cups. Sprinkle evenly with streusel topping. Bake for 22-24 minutes, or until a wooden pick inserted in the center comes out clean.

7. 7

   Cool on wire rack for 15 minutes before removing from pan. Remove from pan; cool completely on wire rack.