Blueberry Oat Yogurt Muffins
Start your day right with these wholesome, homemade Blueberry Oat Yogurt Muffins—perfectly moist, naturally sweetened, and packed with juicy bursts of fresh blueberries! These muffins combine the hearty goodness of old-fashioned rolled oats, the creaminess of protein-rich Greek yogurt, and the natural sweetness of honey for a healthier take on a breakfast classic. A touch of cinnamon enhances their comforting flavor, while whole blueberries provide a delicious pop in every bite. Ready in just 35 minutes, these easy-to-make muffins are perfect for quick breakfasts, snacks, or meal prep. They're soft, fluffy, and deliciously guilt-free, making them a family favorite and a great way to start your day on a nutritious note.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Plain Greek yogurt
- 0.5 cup Milk
- 1 large Egg
- 0.3 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Mix well to ensure even distribution of the dry ingredients.
In a separate medium-sized bowl, whisk together the Greek yogurt, milk, egg, honey, and vanilla extract until smooth and well-combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter is combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the fresh blueberries, taking care not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 92.2 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 562 mg | 43% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1351 mg | 29% | |
*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.
