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?

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