Description
Delightfully moist and wholesome Greek Yogurt Blueberry Muffins made with rolled oats, honey, and fresh blueberries. These muffins offer a perfect balance of natural sweetness and a tender crumb, ideal for a nutritious breakfast or snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/3 cup honey or maple syrup
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1 cup fresh blueberries or frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, milk, honey or maple syrup, egg, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, cinnamon, baking soda, and salt, ensuring they are well incorporated.
- Mix Batter: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter to distribute evenly without crushing them.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
- Bake Muffins: Bake in the preheated oven for about 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use fresh blueberries for best texture, but frozen blueberries can be used without thawing.
- Do not overmix the batter to keep muffins light and fluffy.
- Honey or maple syrup can be adjusted according to desired sweetness.
- These muffins freeze well and can be reheated gently before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
