Blueberry Oatmeal Greek Yogurt Muffins: A Healthy and Delicious Breakfast Treat
Start your day on a wholesome note with these Blueberry Oatmeal Greek Yogurt Muffins. They are packed with protein from Greek yogurt, fiber from rolled oats, and the natural sweetness of honey and blueberries. Whether you enjoy them for breakfast, as a snack, or even as a dessert, these muffins are a healthier option that doesn’t skimp on flavor. Plus, they’re easy to make in just 30 minutes!
Why You’ll Love This Recipe
- Nutritious and Satisfying: These muffins are packed with protein, fiber, and antioxidants, making them a nutritious choice for breakfast or a snack.
- Easy to Make: With just 10 minutes of prep time and 20 minutes of baking, these muffins come together quickly, making them perfect for busy mornings.
- Naturally Sweetened: Sweetened with honey and bursting with blueberries, these muffins are a great alternative to traditional sugar-laden baked goods.
Ingredients
- 1 cup + 1 tbsp all-purpose flour, divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup blueberries, frozen or fresh
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with 12 silicone muffin liners. Prepping your pan in advance ensures that the muffins will release easily and bake evenly.
2. Combine the Dry Ingredients
In a large bowl, mix together 1 cup of flour, the rolled oats, baking powder, and salt. This will form the base of your muffin batter. The oats add a wonderful texture to the muffins and help to keep you full longer.
3. Mix the Wet Ingredients
In a separate medium bowl, whisk together the lightly beaten eggs, Greek yogurt, honey, milk, and vanilla extract until everything is well combined. The Greek yogurt provides moisture and adds protein to the muffins, making them more filling and nutritious.
4. Combine the Wet and Dry Ingredients
Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to over-mix the batter. Over-mixing can lead to dense muffins, and we want these to be light and fluffy.
5. Fold in the Blueberries
In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This step helps to prevent the blueberries from sinking to the bottom of the muffins during baking. Gently fold the flour-coated blueberries into the batter, ensuring they are evenly distributed without over-mixing.
6. Fill the Muffin Cups
Evenly divide the batter among the prepared muffin cups, filling each one to the top. This will give you a nice, rounded muffin top when they bake.
7. Bake the Muffins
Bake the muffins for 18-20 minutes, or until the tops are firm and starting to turn golden brown. A toothpick inserted into the center of a muffin should come out clean, indicating they are fully baked.
8. Cool and Serve
Once the muffins are done baking, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container or enjoy them fresh.
Tips for Success
- Frozen or Fresh Blueberries: You can use either frozen or fresh blueberries for this recipe. If using frozen blueberries, there’s no need to thaw them before adding them to the batter.
- Avoid Over-Mixing: When combining the wet and dry ingredients, stir just until combined to keep the muffins light and fluffy.
- Storing the Muffins: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They can also be frozen for longer storage.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 18-20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Calories: 180 kcal per muffin
Final Thoughts
These Blueberry Oatmeal Greek Yogurt Muffins are a delicious, nutritious, and easy-to-make option for breakfast or snacking on the go. With the perfect balance of oats, Greek yogurt, and sweet blueberries, these muffins offer a wholesome alternative to store-bought muffins that are often filled with excess sugar and artificial ingredients.
Print
Blueberry Oatmeal Greek Yogurt Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Blueberry Oatmeal Greek Yogurt Muffins are a breakfast dream come true. Soft and fluffy with bursts of juicy blueberries in every bite, they offer the perfect balance of sweetness and nutrition. The Greek yogurt keeps them incredibly moist while the rolled oats add a satisfying texture, making them a great option for a healthy start to your day.
Ingredients
1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh
Instructions
Preheat your oven to 350°F (175°C) and either grease a muffin pan or line with 12 silicone liners.
In a large bowl, combine 1 cup of flour, oats, baking powder, and salt.
In a medium bowl, whisk together the eggs, Greek yogurt, honey, milk, and vanilla extract until well combined.
Slowly stir the wet ingredients into the dry ingredients until just combined. Avoid over-mixing.
Toss the blueberries with the remaining 1 tbsp of flour, then gently fold them into the batter.
Evenly divide the batter among the prepared muffin cups, filling each cup to the top.
Bake for 18-20 minutes, or until the tops are firm and starting to turn golden. A toothpick should come out clean when inserted into the center.
Let the muffins cool completely in the pan before transferring them to a storage container or serving.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 180