Blueberry Oat Greek Yogurt Muffins

These Blueberry Oat Greek Yogurt Muffins are the perfect breakfast treat or mid-day snack. Packed with wholesome ingredients like oats, Greek yogurt, and blueberries, these muffins are both nutritious and delicious. The subtle sweetness from honey and coconut palm sugar makes them a healthier alternative to traditional muffins while still satisfying your sweet tooth. Plus, they’re super easy to make and can be stored for days or even frozen for later!

Ingredients:

• 1 cup (120 g) all-purpose flour
• 1 cup (80 g) old fashioned rolled oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1 cup (225 g) plain Greek yogurt
• 1/4 cup (80 g) honey
• 2 Tbsp (24 g) coconut palm sugar
• 1/4 cup (60 ml) unsweetened almond milk
• 2 tsp vanilla extract
• 1 cup (140 g) blueberries, frozen or fresh

Directions:

1. Preheat your oven to 350°F (176°C). Lightly grease a muffin pan with cooking spray or oil. Set aside.
2. Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.
3. Prepare the wet ingredients: In a separate bowl, lightly beat the egg. Whisk in the Greek yogurt, honey, coconut sugar, almond milk, and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to over-mix, as this can make the muffins dense.
5. Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold them into the batter.
6. Fill the muffin cups: Evenly divide the batter among 12 muffin cups, filling each nearly to the top. Optionally, sprinkle a little extra coconut sugar on top for a sweet finish.
7. Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Storage Tips:

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 5 days.
• Freezing: These muffins freeze well! Wrap them individually and store in an airtight container in the freezer for up to 3 months. Simply thaw and enjoy when you’re ready.

Nutritional Information:

• Calories: 165 kcal per muffin
• Servings: 12 muffins
• Prep Time: 10 minutes
• Cooking Time: 22 minutes
• Total Time: 32 minutes

These Blueberry Oat Greek Yogurt Muffins are a great way to start your day with a boost of energy and flavor. Whether you enjoy them with your morning coffee or as a snack throughout the day, these muffins are sure to become a staple in your kitchen. They’re easy to make, filled with nutritious ingredients, and freezer-friendly—what more could you ask for?

Blueberry Oat Greek Yogurt Muffins

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• Author: Dulcia
• Total Time: 32 minutes
• Yield: 12 1x

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Description

These Blueberry Oat Greek Yogurt Muffins are a delightful way to start your morning. Bursting with fresh blueberries and balanced with the tangy richness of Greek yogurt, these muffins are not only tasty but also pack a nutritious punch. The addition of oats provides a hearty texture, while a touch of cinnamon adds warmth and flavor.

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Ingredients

Scale 1x2x3x

1 cup (120 g) all-purpose flour
1 cup (80 g) old fashioned rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 large egg
1 cup (225 g) plain Greek yogurt
1/4 cup (80 g) honey
2 Tbsp (24 g) coconut palm sugar
1/4 cup (60 ml) unsweetened almond milk
2 tsp vanilla extract
1 cup (140 g) blueberries, frozen or fresh

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Instructions

Preheat oven to 350°F (176°C). Lightly grease a muffin pan with cooking spray or oil. Set aside.
In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, lightly beat the egg. Whisk in Greek yogurt, honey, coconut sugar, almond milk, and vanilla extract until well combined.
Pour wet ingredients into dry ingredients. Gently mix until just combined.
Toss blueberries with 1 Tbsp (7.5 g) of flour to prevent them from sinking in the batter. Carefully fold them into the batter.
Evenly divide the batter among 12 muffin cups, filling each nearly to the top. Optionally sprinkle with extra coconut sugar.
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 22 minutes

Nutrition

• Calories: 165