Greek Yogurt Blueberry Muffins
Delicious Greek Yogurt Blueberry Muffins that are healthy and easy to make.
Equipment
- muffin tin
- Mixing bowls
- Whisk
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt Use thick Greek yogurt.
- ¼ cup milk
- ⅓ cup honey or maple syrup
- 1 egg
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup fresh blueberries or frozen
Instructions
Preparation
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl whisk together Greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract until smooth.
- In another bowl stir together rolled oats, all-purpose flour, baking powder, baking soda, cinnamon (optional), and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in blueberries gently. Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes until golden on top and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan for 10 minutes, then transfer them to a cooling rack.
Notes
Do not overmix the batter to keep the muffins soft and fluffy. Fresh blueberries work best; if using frozen, thaw and drain first. Freeze extra muffins for meal prep.
Nutrition
Serving: 1muffinCalories: 110kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 15mgSodium: 144mgPotassium: 85mgFiber: 1gSugar: 10gVitamin A: 36IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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