Prep time: 15 min | Cook: 20 mins | Total: 35 mins | Servings: 12 | Yield: 1 dozen
These balanced Muffins with Greek Yogurt, Oatmeal, and Blueberries are the ideal snack or breakfast to get back to routine. Blueberries are great, but oatmeal muffins have always been a favorite of mine, at least before I made this muffin. Every morning, I find it very difficult to prepare my breakfast, especially when I start very early, which is why these muffins are a quick, easy source to grab while you are on the go. It is high in fiber and protein, plus it contains fresh blueberries that have a natural, fresh sweetness. Try and create your version of this Blueberry muffins with Greek yogurt and oats. Don’t forget to enjoy it with your loved ones.
INGREDIENTS :
- (1) serving cooking spray
- (2) cups all-purpose flour
- 1 cup quick-cooking oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- (1 ¼) cups Greek yogurt
- (2) eggs
- ½ cup unsweetened applesauce
- ⅓ cup brown sugar
- 2 tbsp water
- 1 ½ tbsp vanilla extract
- (1 ¼) cups fresh blueberries
- 1 tsp all-purpose flour
DIRECTIONS :
- Preheat oven to about 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
- Whisk 2 cups flour, oats, baking soda, baking powder, and salt in a medium bowl.
- Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract in a large bowl.
- Toss blueberries with a tsp of flour to prevent them from sinking to the bottom of the muffins.
- Fold the flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, for about 20 minutes in the preheated oven.
Tips:
- It is necessary not to overmix the batter; the lumps are all right.
- You can use either fresh or frozen blueberries. Also, you can try using any berries.
- You can play around with the Greek yogurt varieties, too. If preferred, substitute milk with water.
Nutrition Facts:
Per Serving: 182.5 calories; 35.7 mg cholesterol; 270.7 mg sodium; 5.5 g protein; 31.2 g carbohydrates.
GET-UP-AND-GO MUFFINS WITH GREEK YOGURT, OATMEAL, AND BLUEBERRIES
Ingredients
- (1) serving cooking spray
- (2) cups all-purpose flour
- 1 cup quick-cooking oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- (1 ¼) cups Greek yogurt
- (2) eggs
- ½ cup unsweetened applesauce
- ⅓ cup brown sugar
- 2 tbsp water
- 1 ½ tbsp vanilla extract
- (1 ¼) cups fresh blueberries
- 1 tsp all-purpose flour
Instructions
- Preheat oven to about 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
- Whisk 2 cups flour, oats, baking soda, baking powder, and salt in a medium bowl.
- Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract in a large bowl.
- Toss blueberries with a tsp of flour to prevent them from sinking to the bottom of the muffins.
- Fold the flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, for about 20 minutes in the preheated oven.