Having muffins in my kitchen can be a dangerous! I can hardly walk in there and without hearing those little babies calling my name. 😀 Muffins are a great snack or quick grab-n-go breakfast food. I love all flavors of muffins, but blueberry is at the top of my list. These Blueberry Muffins are without a doubt the best blueberry muffins I have ever made! My Blueberry Swirl Yogurt Muffins are loaded with fresh blueberries and greek yogurt…
The phytonutrients in these berries function as antioxidants and as anti-inflammatory compounds. The antioxidants in blueberries work to defend the whole body from oxidative stress.
Blueberries are full of antioxidants in the form of flavonoids. The flavonoid anthocyanin (found in blueberries) is a pigment that gives many foods their shades of blue, purple, and red. They function as anti-inflammatory compounds in our body. A study from the U.S. Department of Agriculture, showed that out of 100 different foods tested blueberries had some of the highest levels of antioxidants.
Benefits of Eating Blueberries:
- Studies have show that blueberries contain a bacteria-blocking substance that helps guard against urinary tract infections
- Nutrients in blueberries have anti-inflammatory effects that reduce the risk of heart disease and certain cancers
- There is evidence that damage to muscles following strenuous exercise can be reduced by eating blueberries
- Blueberries have been shown to protect us against oxidative stress in the brain and may help protect against Alzheimer’s disease
- 1 cup fresh blueberries, rinsed and cleaned
- 1 tsp sugar
- 1 tbsp water
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter or smart balance spread
- ¾ cup sugar
- 2 large eggs
- 1½ cups 0% plain greek yogurt
- ¾ cup almond milk
- 1 cup fresh blueberries, cleaned and picked
- 1 tbsp all-purpose flour
- Preheat oven to 375º F. Prepare muffin tin with muffin cup liners or spray with nonstick cooking spray.
- Begin making the blueberry sauce by add blueberries, sugar and water in to a small saucepan. Heat over medium low heat until blueberries have burst and sauce has thickened, 6-8 minutes. Remove from heat and let cool while preparing the batter.
- Combine flour, baking powder, baking soda and salt in a medium bowl, set aside.
- Beat butter and sugar in mixer on medium until creamed. Add eggs and beat until light and fluffy. Reduce mixer on low and add the yogurt and almond milk. Beat just until combined.
- With the mixer on medium low slowly add the flour mixture until combined.
- In a medium bowl gently toss blueberries with a tablespoon of flour. Gently fold blueberries into batter.
- Use a muffin scoop to fill muffin cups or fill to at ¾ full.
- Add ½ tsp of blueberry jam mix to the top of each muffin. Use a toothpick to gently swirl the jam into the muffin batter.
- Bake 15-20 minutes or until tops are golden.
- Cool on wire rack for at least 5 minutes before serving.
These Blueberry Swirl Yogurt Muffins are amazing! The are soft, tender and loaded with fresh blueberries. Adding the blueberry swirl to these muffins gives you blueberry taste in every bite along with the burst of fresh berries.
Fresh Blueberry Pancakes are a great way to start the day. These lovely little babies are filled with fresh blueberries and greek yogurt!
Using a fancy little dish always elevates a simple breakfast. My kids loving having anything in these dishes. A Morning Banana Split is a light and refreshing breakfast. Greek yogurt, fresh berries, banana and a sprinkling of granola will make your taste buds happy 😀