Description
Delightful Greek Yogurt Blueberry Muffins that are moist, fluffy, and lightly sweetened with honey. These muffins combine wholesome oats, fresh blueberries, and the creamy tang of Greek yogurt to create a nourishing breakfast or snack option perfect for any time of day.
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey (or maple syrup)
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Add-ins
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, milk, honey (or maple syrup), egg, vegetable oil, and vanilla extract until you achieve a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt until well mixed.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix to ensure tender muffins.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, distributing them evenly without crushing.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven for approximately 20-25 minutes, or until the muffins turn golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool briefly in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter from turning blue.
- Honey can be substituted with maple syrup for a different flavor profile.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- These muffins freeze well; store in an airtight container and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
