Blueberry Oat Muffins
Start your morning off right with these hearty and wholesome Blueberry Oat Muffins, a delightful blend of juicy blueberries, nutty rolled oats, and warm hints of cinnamon. Perfectly moist and lightly sweetened with a mix of granulated and brown sugars, these muffins are elevated by the richness of Greek yogurt and a splash of vanilla. With just 15 minutes of prep time, this easy muffin recipe guarantees golden-brown treats that are ready to enjoy in under 40 minutes. Whether served as a quick breakfast, a mid-day snack, or a sweet addition to brunch, these bakery-style muffins are as versatile as they are satisfying. Plus, they store beautifully, making them ideal for meal prepping or on-the-go snacking.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.25 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 1 cup Plain Greek yogurt
- 0.25 cup Milk
- 1 Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.
In a separate medium bowl, whisk together the Greek yogurt, milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the blueberries into the batter, being careful not to crush them. Ensure they are evenly distributed throughout.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 162.6 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 510 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
