Whole-wheat blueberry muffins with greek yogurt frosting

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.

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

Ingredients:

• 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
  Frosting
• Greek yogurt 6 tbsp + honey 1 tbsp

Method:

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