Yogurt Blueberry Muffins (Printable Version)
Tender, wholesome muffins crafted with Greek yogurt, whole oats, and juicy blueberries. Naturally sweetened and perfect for busy mornings.
# What You'll Need:
→ Wet Ingredients
01 -
1 cup regular Greek yogurt
02 -
1/4 cup milk
03 -
1/3 cup honey or maple syrup
04 -
1 egg
05 -
2 tablespoons vegetable oil
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
1 cup traditional rolled oats
08 -
3/4 cup all-purpose flour
09 -
1 teaspoon baking powder
10 -
1 teaspoon cinnamon
11 -
1/2 teaspoon baking soda
12 -
1/4 teaspoon salt
→ Add-ins
13 -
1 cup fresh or frozen blueberries
# Step-by-Step Guide:
01 -
Heat up your oven and get a muffin tin ready with paper liners or a bit of oil spray.
02 -
Grab a big bowl and mix the yogurt, milk, sweetener, egg, oil, and vanilla until everything looks smooth.
03 -
In another bowl, mix together the oats, flour, baking powder, baking soda, cinnamon, and salt.
04 -
Pour the dry stuff into the wet stuff and stir just until they're combined. Don't mix too much.
05 -
Carefully stir in the blueberries.
06 -
Scoop the batter evenly into each muffin cup.
07 -
Pop them in the oven until they're golden on top and a toothpick comes out clean when you poke it in.
08 -
Let the muffins sit in the pan for a bit, then move them to a cooling rack.
# Additional Notes:
01 -
Stir the batter just enough to mix everything so your muffins stay fluffy.
02 -
While fresh blueberries work best, you can use frozen ones too if you thaw and drain them first.
03 -
Using whole-fat Greek yogurt makes these muffins taste better and feel nicer in your mouth.
04 -
The muffins will finish cooking a bit after you take them out, so let them hang out in the pan for 10 minutes.
05 -
To freeze these treats, cool them completely, freeze them on a baking sheet, then put them in a container or bag.