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These healthier blueberry muffin bars are perfect for breakfast and made with wholesome ingredients, Greek yogurt for protein, and sweetened with honey and coconut sugar
I’m so excited to share this healthier blueberry muffin bar recipe with you all! This recipe was born out of a desire to have a healthier breakfast option for my kids for when they don’t want something savory. It took a few tries to get the sweetness correct (sweet, but not overly sweet) and for the texture to be perfect (soft and fluffy and NOT dry).
I am happy to say I nailed it and these healthier blueberry muffin bars barely last a couple days in our house. I hope you love them!
These bars are:
-made with Greek yogurt for added protein
-Sweetened only with unrefined sugar (honey and coconut sugar)
-made with all purpose flour and eggs for the perfect thick and fluffy texture
-Sweet but not overly sweet so they make a great breakfast option for yourself or your kids
Ingredients in Healthier Blueberry Muffin Bars
-eggs for added protein and fluffy texture
-Greek yogurt I use fat free
-olive oil
-vanilla and almond extract
-almond milk
-honey I use organic raw honey
-coconut sugar
-all purpose flour
-frozen wild blueberries the key to this recipe! Don’t sub for anything else
How to Make Healthier Blueberry Muffin Bars
First, preheat your oven to 350°F and grease a 9 x 9 glass baking dish with olive oil. Set aside.
Add all of your wet ingredients into your stand mixer bowl and use the paddle attachment on medium speed for about a minute.
Next, add in your dry ingredients and mix on low speed ONLY for a few seconds. Use a spatula to scrape any batter off the sides down into the bowl, add your frozen blueberries and mix again only for a few more seconds, or just until you don’t see any more visible flour. Be very careful not to over mix the batter
Alternatively, if you do not have a stand mixer, add your wet ingredients into a medium bowl and whisk well until combined, then fold in your dry ingredients and mix with a spatula.
Add the batter to your greased 9 x 9 glass baking dish into an even layer. Top with more frozen blueberries.
Bake on the middle rack for about 30 to 35 minutes. The top will turn a deep golden brown.
Use a knife or a toothpick inserted in the middle right around the 30 minute mark to check if it’s done. If there is still a little bit of batter, bake for a few more minutes.
Let the bar is cool completely before cutting. This will result in the best texture. Not necessary, but I like to sprinkle mine with a little bit of organic cane sugar, but they are perfectly sweet without it.
Store any leftovers covered in the fridge and I recommend reheating these before eating them. Enjoy!
Healthier Blueberry Muffin Bars
Ingredients
Wet Ingredients
- 1 cup non fat Greek yogurt
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp almond milk
- 1/3 cup honey
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
Dry Ingredients
- 1 & 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- Heaping 1/2 cup frozen wild blueberries plus more for topping
Instructions
- First, preheat your oven to 350°F and grease a 9 x 9 glass baking dish with olive oil. Set aside.
- Add all of your wet ingredients into your stand mixer bowl and use the paddle attachment on medium speed for about a minute. Next, add in your dry ingredients and mix on low speed ONLY for a few seconds. Use a spatula to scrape any batter off the sides down into the bowl, add your frozen blueberries and mix again only for a few more seconds, or just until you don’t see any more visible flour. Be very careful not to over mix the batter Alternatively, if you do not have a stand mixer, add your wet ingredients into a medium bowl and whisk well until combined, then fold in your dry ingredients and mix with a spatula.
- Add the batter to your greased 9 x 9 glass baking dish into an even layer. Top with more frozen blueberries. Bake on the middle rack for about 30 to 35 minutes. The top will turn a deep golden brown. Use a knife or a toothpick inserted in the middle right around the 30 minute mark to check if it’s done. If there is still a little bit of batter, bake for a few more minutes
- Let the bars cool completely before cutting. This will result in the best texture. Not necessary, but I like to sprinkle mine with a little bit of organic cane sugar, but they are perfectly sweet without it. Store any leftovers covered in the fridge and I recommend reheating these before eating them. Enjoy!
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