Description
These Greek Yogurt Blueberry Muffins are a wholesome and delicious treat, combining the creamy tang of Greek yogurt with the natural sweetness of blueberries. Perfect for breakfast or a healthy snack, these muffins are moist, fluffy, and baked with wholesome ingredients like oats and honey for a nutritious twist on a classic favorite.
Ingredients
Scale
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 the oven and prepare pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups 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 the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices.
- Mix wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries, distributing them evenly throughout the batter without crushing them.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute honey with maple syrup for a vegan-friendly alternative.
- Using frozen blueberries works well—just do not thaw them before folding into the batter to prevent too much color bleed.
- For gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend and make sure oats are certified gluten-free.
- Do not overmix the batter to maintain a light and fluffy texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American, Greek-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: blueberry muffins, Greek yogurt muffins, healthy muffins, breakfast, snack, baked good, honey muffins
