Step 1

Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.

Step 2

In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract and almond milk until smooth.

Step 3

Add in the whole wheat flour, baking soda, cinnamon and salt; mix until just combined. Fold in blueberries (and walnuts if you are using).

Step 4

Divide batter evenly into liners, filling 3/4 of the way full. Bake at 425 for 5 minutes then reduce the heat in the oven to 375 degrees and bake for 10-15 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.