These blueberry ginger muffins are 100% whole wheat and made with wild blueberries and Greek yogurt for a healthy, superfood packed breakfast or snack.
Before we left for Mexico, Ulysses got a cold, my sister in law was sick for the first couple days of vacation and then my brother caught her cold the last two days.
On the airplane, it felt like literally every single person was either coughing, sneezing or sniffling and I just wanted to go bubble myself up in my hoodie away from all the damn germs!
I think I used more hand sanitizer Saturday alone in the 12 hours of travel time it took to get home than I have all year long.
Miraculously (let’s hope I’m not jinxing myself), I’ve somehow avoided sickness so far this season.
Either I’m on a lucky streak or all those burpees on the gym floor, face to face with other people’s shoes, sweat and god knows what else have boosted my immune system with something akin to anti-sickness superpowers.
Since I’m sure it’s probably the former though, I’m getting the superfood arsenal ready for when it does happen with these wild blueberry ginger muffins.
Wild blueberries make berry cravings in the middle of winter possible.
Or, at least possible without paying and arm and a leg for out of season, gross tasting fresh berries from another hemisphere.
This tiny superfood fruit is packed with antioxidants even more so than a traditional blueberry because of the harsh growing conditions they thrive in (they’re native to places like Maine and Canada).
They’re frozen upon harvest and almost always sold that way, making things like blueberry ginger muffins in the middle of January not only possible but still just as delicious as if it were mid-summer.
And if it’s not too cold for you to do smoothies, this wild blueberry beet smoothie is another awesome way to fit these nutritional powerhouse little berries into your diet!
You could also use them in this sweet potato bran muffin recipe in place of raisins or in this sweet potato oat bar recipe in place of the dried cranberries for more baked good options with them.
I’ve been loving Greek yogurt in baked goods lately (like these Greek yogurt Christmas morning muffins – not just for Christmas though!) and decided to go that route along with whole wheat flour to really make these one heck of a nutrient slam dunk breakfast or snack.
They bake up nice and big with a fluffy crumb texture and resemble the bakery style muffin we all love so much.
If that’s what you’re looking for, try these banana nut almond pulp muffins too – they’ve got that vibe as well with a much healthier ingredient list than typical bakery items.
The touch of ginger helps balance the sweetness making the overall flavor something so perfect it almost makes me wish for a little sniffle for an excuse to whip up another dozen.
Almost.
Love these wild blueberry ginger muffins?
Try other muffin recipes such as Whole Wheat Sweet Potato Banana Muffins, Gluten Free Pumpkin Muffins, Paleo Pumpkin English Muffins, and Lemon Chia Mini Muffins.
If you only have fresh blueberries on hand, give these blueberry oat muffins a try.
Whole Wheat Wild Blueberry Ginger Muffins
Ingredients
- 2 cups whole wheat white flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 cup finely chopped crystallized ginger, candied ginger
- 2 eggs
- 6 ounces 0% plain Greek yogurt
- 2/3 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tablespoon vanilla bean paste
- 2 cups frozen wild blueberries
- turbinado sugar for topping, *optional
Instructions
- Preheat oven to 400 degrees. Grease a muffin tin with baking spray.
- Combine flour, baking powder, salt, spices and crystallized ginger in a medium bowl and whisk together.
- Whisk together eggs, yogurt, almond milk, maple syrup, coconut oil and vanilla bean paste in a small bowl.
- Add the wet ingredients to the dry and stir until combined.
- Place the wild blueberries in a fine mesh strainer and rinse under cold water to thaw until the water runs almost clear. Shake excess water off and add the blueberries to the batter and gently fold in.
- Scoop the batter evenly into 12 muffin tins.
- Top with turbinado sugar if using.
- Bake for about 20 minutes until muffins are springy to the touch and just starting to brown around the edges.
- Remove from oven, let cool in tin for 5 minutes before removing to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I am on a meal plan that uses full fat, whole milk yogurt and Greek yogurt. Would that change the recipe if I used that to make these blueberry muffins?
These look awesome. I was looking for a muffin recipe that used whole wheat. Thanks for sharing this delicious treat!
These look awesome! And maybe a muffin a day keeps the doctor away? Here’s hoping! Also side question- love the layout of your blog did you use a specific designer?
Thanks, good post!
These blueberry muffins are textbook perfect! I love the addition of the crystalized ginger and the greek yogurt!
Love the blueberry ginger combo – can’t believe I’ve never tried this before, I love them both so much!
Being on a plane surrounded by sick people is the worst, here’s hoping you don’t catch the cold. I absolutely love these muffins! Blueberry is my favorite and the added ginger makes them even better!
These look healthy and fabulous, yum! Can I also say I love your very cool and rustic (rusty?!) looking knife!!
haha, thank you! Found at a thrift place and thought I might get tetanus digging through the box to reach it but it was too perfect to pass up :)
Always is better if you use whole wheat for cooking ;)
I am on a meal plan that uses full fat, whole milk yogurt and Greek yogurt. Would that change the recipe if I used that to make these blueberry muffins?
Oh how I wish I had one (okay, three) of these right now! They look absolutely perfect, and I love that you paired blueberries and ginger. Yum!