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One Bowl Blueberry Muffins

We all need something sweet to keep in the house. Blueberry muffins always seem to do the trick for me. I love this recipe because it’s homemade, has extra protein from the greek yogurt and eggs, and they stay fresh in the fridge for 7 days! You should definitely try it out. 



  1. Preheat the oven to 375 degrees.
  2. Spray a 12 slot muffin tin with cooking spray. Set aside.
  3. Melt butter on a low flame.
  4. In a large mixing bowl, combine eggs, butter, yogurt, and vanilla. 
  5. Next, add the brown sugar and maple syrup. Whisk. 
  6. Once the batter is smooth, add the flour and baking powder. Mix. 
  7. Your batter should feel pretty thick at this point. Begin to add the milk little by little. Continue to mix your batter until it feels more smooth. 
  8. After you complete the previous step, add the ginger spice and lemon juice. Mix quickly. 
  9. Now the fun part! Add your blueberries to the batter and give it a gentle mix.
  10. Transfer your batter into the muffin tin and bake for 30-35 minutes. 
  11. Store in the fridge in an airtight container. 

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