Berry Greek Yogurt Muffins

Need a freezer-friendly breakfast recipe for those busy mornings! Try these nutrient-dense muffins to brighten-up your mornings!

(Serves: 12; 195 kcal, 8.1g fat, 27.5g carb, 3.7g protein per serving)


  • 1 ¾ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon (optional)
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs, preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup (6 ounces) blueberries, fresh or frozen


  1. Preheat your oven to 400 degrees F and grease a muffin tin.
  2. In a large bowl, combine all wet ingredients (Coconut oil, honey, eggs, greek yogurt, and vanilla).
  3. In a separate bowl, combine all dry ingredients (Flour, baking powder and soda, salt, and cinnamon).
  4. Combine wet and dry ingredients. Be careful not to over-mix!
  5. Fold in berries! Once mixed, scoop a ⅓ Cup of batter into each muffin tin. Bake for 20-25 minutes, until golden brown!
  6. Let cool and enjoy!