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.
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
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