Blueberry Greek Yogurt Oat Muffins
Wholesome, naturally sweetened morning muffins packed with juicy berries, Greek yogurt, and hearty rolled oats for an easy grab-and-go start.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
- Cost: $1.05/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Low-Calorie
- Low-Fat
- Low-Saturated-Fat
- Low-Sodium
- Kosher
- Low-Cholesterol
Tags
- bake
- healthy
- kid-friendly
- crowd-pleaser
- sweet
- budget-friendly
- tangy
Ingredients
- 2 cup rolled oats
- 1 cup plain nonfat Greek yogurt
- 2 eggs (large)
- 0.33 cup pure maple syrup
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup blueberries (fresh)
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a 12-cup standard muffin tin with paper liners or lightly grease with nonstick cooking spray.
- Add rolled oats, plain nonfat Greek yogurt, eggs, pure maple syrup, baking powder, baking soda, ground cinnamon, and salt to a blender. Blend on high for 45 to 60 seconds until the batter is completely smooth and creamy.
- Gently fold the fresh blueberries into the blender batter using a spatula.
- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for 15 seconds.
Nutrition (per serving)
- Calories: 156
- Protein: 6.9 g
- Carbohydrates: 26.9 g
- Fat: 2.3 g
- Fiber: 2.7 g
- Sodium: 268 mg
- Saturated Fat: 0.2 g
- Sugar: 11.2 g
- Cholesterol: 44 mg