Whole Wheat Blueberry Mini Muffins

Whole Wheat Blueberry Mini Muffins

Time: 25 minutes

Makes: About 2 1/2 dozen muffins


  • 5 tbsps butter, melted and cooled
  • 4 tbsps plain yogurt
  • 6 tbsps sugar
  • 1 egg
  • ½ cup milk + 1 tbsp
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • A pinch of salt
  • ½ cup + 3 tbsps whole wheat flour
  • 3 tbsps all purpose flour
  • ¾ cup blueberries

Preheat your oven to 350 degrees.  Grease 3 mini muffin trays and set aside.  In a medium bowl, whisk together the butter, yogurt, sugar, and egg.  Add in the milk and whisk until smooth.  Whisk in the baking powder, baking soda, and salt.  Slowly stir in the whole wheat flour and all purpose flour and whisk until a smooth batter is formed.  Stir in the blueberries.  Spoon generous tablespoons of batter into the mini muffin trays, and bake 12-15 minutes, or until a toothpick comes out clean.  Cool before removing from trays then serve.