Description
Delicious blueberry muffins made with Greek yogurt for extra moisture.
Ingredients
Scale
- 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 blueberries (or frozen)
Instructions
- 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 1 cup Greek yogurt, ¼ cup milk, ⅓ cup honey, 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
- In another bowl stir together 1 cup rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon (optional), and ¼ tsp salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in 1 cup 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
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute other berries if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg