photo of Blueberry wholewheat muffins with greek yogurt frosting

Whole-wheat blueberry muffins with greek yogurt frosting

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These blueberry muffins are delicious, sugar-free, and easy to make. How?

They are a family favorite, and I wanted to share it’s recipe with you. I enjoyed baking these with my little one.

The fresh blueberries, as they burst in the baking process release their sweetness and tint the cupcakes with a pretty hue. Kiddo loves muffins, and to keep the sugar under check, I used honey and sweet blueberries. The yogurt frosting also has just a tablespoon of honey. Plus, I keep the size smaller as there is no stopping to a second and sometimes third helping. 

After a month of no baking, I am glad I had fun in the kitchen with these cuties.

I hope you had a lovely weekend.

photo of Blueberry wholewheat muffins with greek yogurt frosting
Recipe of Blueberry wholewheat muffins with greek yogurt frosting

Preparation time: 20 minutes
Serves : 12-13
Baking time: 15-20 minutes


  • Butter 100 gms
  • Eggs 2
  • Oil 30 ml
  • All-purpose flour 120 gms
  • Wholewheat flour 100 gms
  • Honey 120 ml
  • Baking Powder 1tsp
  • Baking soda ¼ tsp
  • Vanilla 1tsp
  • Greek yogurt 6 tbsp + honey 1 tbsp


  1. Preheat the oven at 180 degrees for 10 minutes.
  2. Soften the butter and whisk it with oil and honey. Add the eggs one at a time, followed by the vanilla.
  3. Sieve the dry ingredients and add them gradually to the wet mix.
  4. Use a spatula to fold the dry ingredients. Add the blueberries and fold.
  5. Scoop into cupcake holders and bake for 15-20 minutes.
  6. Whip the yogurt with honey
  7. Apply over the cupcakes as frosting

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