Ingredients
Scale
- 1 ½ cups of all-purpose flour
- ½ cup of rolled oats
- ½ cup of granulated sugar (or honey for a healthier option)
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 1 cup of Greek yogurt (preferably plain and full-fat)
- 2 large eggs
- ¼ cup of milk (any type)
- 1 teaspoon of vanilla extract
- 1 cup of fresh or frozen blueberries
- Optional: flaxseeds or chia seeds for added nutrition
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Mix wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients, gently folding until just combined.
- Fold in the blueberries: Gently fold the blueberries into the batter without crushing them.
- Pour the batter: Line a muffin tin with paper liners or grease lightly. Fill each cup about ¾ full with batter.
- Bake: Preheat oven to 375°F (190°C) and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Notes
- Use fresh or frozen blueberries—do not thaw frozen berries before folding into the batter.
- For added texture, incorporate nuts like walnuts or almonds.
- Store cooled muffins in an airtight container for up to 2 days at room temperature or up to 5 days refrigerated.
- For longer storage, freeze individually wrapped muffins and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast/Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg