Greek Yogurt Blueberry Muffins
These Greek Yogurt Blueberry Muffins are soft, fluffy, and naturally sweetened with honey.
Equipment
- muffin pan
- Large bowl
- separate bowl
Ingredients
Wet Ingredients
- 1 cup plain greek yogurt
- ¼ cup milk
- ⅓ cup honey or maple syrup
- 1 each egg
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Berries
- 1 cup fresh blueberries or frozen
Instructions
Baking Instructions
- Preheat the oven and prepare a muffin pan with liners or a light coating of oil.
- In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.
- In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry ingredients with the wet ingredients and stir until just mixed—don’t overwork the batter.
- Gently fold in the blueberries.
- Divide the batter evenly between the muffin cups.
- Bake until golden on top and a toothpick inserted in the center comes out clean.
- Let the muffins cool briefly in the pan, then transfer them to a wire rack.
Notes
Don’t overmix the batter. Fresh blueberries work best. Use full-fat Greek yogurt for best texture. Muffins will continue cooking slightly after baking. These freeze beautifully!
Nutrition
Serving: 1muffinCalories: 110kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 15mgSodium: 144mgPotassium: 85mgFiber: 1gSugar: 10gVitamin A: 36IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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