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Blueberry Muffins

These ones are an excellent choice for your breakfast! They are low fat, low calorie and free of gluten. With nothing else but natural ingredients, what makes it even more appetising. You can store them in in the refrigerator to keep them fresh. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 muffins
Calories: 125kcal


  • 2 cups white whole wheat flour or gluten-free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp unsalted butter or coconut oil melted and cooled slightly
  • 2 egg whites at room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup nonfat Greek yogurt
  • 2 tbsp honey
  • 3/4 tsp vanilla creme stevia
  • 3/4 cup nonfat milk
  • 1 1/4 cups fresh blueberries divided (about 1 pint)


  • Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yoghurt, mixing until no large lumps remain. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, combine the flour mixture in 4 equal parts.) Gently fold in 1 cup of blueberries.
  • Divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.


For the gluten-free flour: 1 cup (120g) millet flour, ½ cup brown rice flour, ½ cup tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well. 
You may substitute the whole wheat pastry flour, the whole wheat flour, or all-purpose flour with white whole wheat flour.
You may also substitute pure maple syrup with honey.
If you prefer to substitute additional honey for the vanilla creme stevia, you'll need to add six more tablespoons of honey and reduce the milk by the same amount, or less.
You can replace nonfat milk with any milk.
Fresh blueberries are best because they have better flavour and don’t bleed when incorporating them into the batter. However, if you only have frozen, then reserve one tablespoon of flour, and toss the frozen blueberries with that just before folding into the batter. They will still bleed some and turn the batter greyish.