How to Have a Happy Husband {Whole Wheat Yogurt Blueberry Muffins}

Sometimes, life is complicated. Other times, it’s surprisingly simple. For instance, this last week, all it took to have a happy husband was a batch of whole wheat yogurt blueberry muffins.

A few weeks back I was looking for a way to use up some aging yogurt and a boatload of wild Maine blueberries (we’ve just had blueberry season up here!). The Pioneer Woman came to the rescue. I hadn’t expected the recipe to be such a hit, but the hubby didn’t stop singing their praises until I made them again.


Here’s the recipe, with a few of my tweaks. Keep in mind these are fairly hardy. If you’re looking for a traditional, sweeter dessert type muffin, this might not be your cup of tea. But if I were you, I’d give them a try. You might be surprised at how delicious you think they are.

Whole Wheat Yogurt Blueberry Muffins


  • 3 scant cups whole wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • dash of cloves
  • 3/4 cup raw sugar (1 cup if you like things sweeter)
  • 1 stick butter, melted or 1/2 cup oil
  • 1 egg
  • 2 cups plain yogurt (I make my own, thus the mason jar.)
  • 2 1/2 cups wild Maine blueberries. Use regular blueberries if you can’t find these.
  • Raw sugar
The rather darkish looking blur to the left is the blueberries.

The rather darkish looking blur to the left is the blueberries.



1. Grease muffin tins. I used a mixture of small and jumbo. The recipe made 12 small and 6 large muffins. Keep in mind, the cooking times are for smaller tins, so you’ll have to cook larger muffins longer.

2. Preheat oven to 385.

3. Combine dry ingredients in a bowl. Whisk together.


4. Combine wet ingredients. Whisk.

5. Combine dry and wet ingredients. Mix together very lightly.


6. Add 1 1/2 cups blueberries to the batter. Mix gently.

7. Spoon batter into prepared pans.

8. Top muffins with remaining cup of blueberries. Sprinkle raw sugar on top of berries. Press muffins flat slightly.


9. Cook 20-25 minutes. Cook 5-10 minutes longer for larger muffins. Muffins are done when a toothpick inserted in the middle comes out clean.



You can eat these muffins hot from the oven, but the flavors really start shining at room temperature. Try cooking them in the evening, indulging in one before bed (I was never good at following the “let cool completely before serving” instructions), then eat the cooled muffins for breakfast the next day.

Make sure you hop on over to this recipe on the Pioneer Woman’s blog. She has a great yogurt blueberry sauce to top them with.