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