Blueberry Oat Greek Yogurt Muffins
Delight in the wholesome goodness of Blueberry Oat Greek Yogurt Muffins, a perfect choice for a quick breakfast or snack that satisfies your cravings without the guilt. These muffins are easy to make and bursting with juicy blueberries and creamy Greek yogurt, making them a nutritious option for any time of the day. With just 35 minutes from start to finish, you can whip up a batch to enjoy fresh or store for later. Their delightful balance of sweetness and health benefits makes them a favorite among both kids and adults. Whether paired with fresh fruit or enjoyed warm right from the oven, these muffins are sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 0 hours
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup rolled oats
- 1 cup Greek yogurt
- 1 cup fresh blueberries
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix rolled oats, Greek yogurt, honey, eggs, and vanilla extract until smooth.
- In another bowl, combine baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Gently fold in fresh blueberries without crushing them.
- Pour the batter into a muffin tin lined with liners, filling each about two-thirds full.
- Bake for 20–25 minutes until golden brown; check for doneness with a toothpick.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg