Healthier Blueberry Muffin Bars
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
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!