Description
These Blueberry Yogurt Oat Muffins are a healthy and delicious treat combining Greek yogurt, oats, and fresh blueberries. Perfect for a quick breakfast or snack, they’re soft, flavorful, and packed with nutrients. With their moist texture and hearty oats, these muffins make for a wholesome option that’s easy to prepare and even easier to enjoy!
Ingredients
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey (or maple syrup)
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon (optional)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or thawed blueberries
Instructions
- Preheat oven to 375°F. Grease a muffin pan or line with paper liners.
- In a large bowl, mix Greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, whisk together oats, flour, baking powder, cinnamon, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir until just combined.
- Gently fold in blueberries, avoiding overmixing.
- Spoon about ¼ cup of batter into each muffin cup.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool for 10 minutes before transferring to a wire rack.
Notes
- To store: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- To freeze: Place cooled muffins in a freezer bag after flash-freezing for 2 hours. They stay fresh for up to 6 months.
- Reheat: Microwave for 30 seconds wrapped in a paper towel.
- Variations: Swap blueberries for chocolate chips, add lemon zest, or use other fruits like raspberries or strawberries.
