Why You’ll Love This Recipe
These muffins are not only delicious but also packed with nutritious ingredients like oats and Greek yogurt, offering a great source of protein and fiber. The absence of butter or oil makes them a lighter choice compared to traditional muffins, while still being incredibly moist and flavorful. They’re easy to make, and the blueberries add a burst of color and antioxidants.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup + 1 tbsp all-purpose flour, divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup blueberries, frozen or fresh
Directions
- Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with 12 silicone liners.
- In a large bowl, combine 1 cup of flour, oats, baking powder, and salt.
- In a medium bowl, whisk together the eggs, Greek yogurt, honey, milk, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Toss the blueberries in the remaining flour and gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling them to the top.
- Bake for 18-20 minutes, or until the tops are firm and golden, and a toothpick inserted comes out clean.
- Allow the muffins to cool completely in the pan before transferring them to a storage container.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- For added texture, you can substitute part of the flour with whole wheat flour.
- Use maple syrup or stevia instead of honey for a different sweetener.
- Add a teaspoon of cinnamon for a spiced flavor.
- You can try other berries like raspberries or blackberries in place of blueberries.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, simply microwave them for 10-15 seconds or warm them in the oven at 300°F for about 5 minutes.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries, just be sure to not thaw them before adding them to the batter.
2. Can I substitute Greek yogurt with another type of yogurt?
Yes, you can use regular yogurt or Skyr as alternatives, but Greek yogurt gives the muffins a thicker, creamier texture.
3. Can I make these muffins gluten-free?
You can try using a gluten-free all-purpose flour blend in place of regular flour for a gluten-free option.
4. How do I avoid rubbery muffins?
To prevent rubbery muffins, make sure not to overmix the batter and always scoop and level your flour properly.
5. Can I make these muffins vegan?
Yes, you can use flax eggs or chia eggs as an egg substitute, and opt for plant-based milk and yogurt.
6. How can I make these muffins less sweet?
Reduce the amount of honey or try a sugar substitute to suit your preference for sweetness.
7. Can I add nuts to the muffins?
Yes, adding chopped walnuts or almonds can give the muffins a delightful crunch.
8. Can I freeze these muffins?
Yes, you can freeze the muffins for up to 3 months. Just wrap them tightly in plastic wrap or place them in a freezer-safe bag.
9. How do I make sure the muffins don’t stick to the liners?
Use silicone muffin liners or grease regular liners to ensure they don’t stick.
10. Can I use rolled oats instead of instant oats?
Yes, rolled oats work best for this recipe, as they give the muffins a better texture than instant oats.
Conclusion
These Blueberry Oatmeal Greek Yogurt Muffins are a healthy, delicious snack that you can enjoy any time of day. With their moist texture and burst of blueberries, they offer a perfect balance of flavor and nutrition, making them ideal for busy mornings or as a midday treat.
