These healthy blueberry muffins are SUPER moist, made with olive oil, part whole wheat flour, minimal sugar, and Greek yogurt for extra protein! You only need one bowl and the prep is so fast and easy.
Preheat your oven to 400 degrees F and line a 12-cup muffin pan with liners (or grease with oil or butter).
In a large bowl, add the olive oil (1/3 cup), brown sugar (1/3 cup), two eggs, Greek yogurt (1 cup), vanilla extract (1/2 tablespoon), cinnamon (1/2 teaspoon), kosher salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon). Mix together with a whisk or electric mixer for a minute or two, until everything is very well combined.
Add the whole wheat flour (1/2 cup) and all-purpose flour (1.5 cups) to the bowl. Mix with a wooden spoon until just combined (do not overmix).
Fold in the blueberries (1.5 cups).
Add batter to prepared muffin pan. I like to use a large cookie/ice cream scoop for this so they're even.
Sprinkle tops of muffins with turbinado sugar, if desired.
Bake at 400 degrees F for 20-25 minutes, checking to see if they are done by inserting a toothpick in the center of a muffin (if it comes out clean, they're done).
Allow muffins to cool for at least 5 minutes before eating.
To make muffins "pretty" with whole, visible blueberries on top, save 1/2 cup of blueberries to add on top of muffins after you've scooped the batter into the pan. Then, sprinkle with turbinado sugar and bake!
Ingredient substitutions: White sugar, honey, or maple syrup can be used in place of the brown sugar; white sugar can be used in place of turbinado sugar; regular plain yogurt can be used in place of Greek yogurt; 3/4 cup all-purpose flour can be used in place of the whole wheat flour; melted coconut oil or canola oil can be used in place of olive oil; other berries may be substituted for blueberries.
Storage: muffins may be kept in an airtight container or bag at room temperature for 2-3 days, in the fridge for about a week, or in the freezer for 2-3 months.
Serving suggestion: I love cutting a muffin half, slathering it with salted butter, and grilling it cut-side-down in a cast iron skillet for a minute or so until it gets toasted. Yum!