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Greek Yogurt Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 131 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Greek Yogurt Blueberry Muffins are a moist and wholesome treat packed with fresh blueberries and the creamy tang of Greek yogurt. Perfect for breakfast or a snack, they combine the heartiness of rolled oats with a hint of cinnamon and natural sweetness from honey or maple syrup. Easy to prepare and baked to golden perfection, these muffins are a delicious and nutritious way to start your day or enjoy a tasty break.

Ingredients

Units Scale

Wet Ingredients

  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1/3 cup honey or maple syrup
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup old fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1 cup fresh blueberries or frozen

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, milk, honey (or maple syrup), egg, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt ensuring they are evenly mixed.
  4. Combine Wet and Dry Batter: Pour the dry ingredients into the wet ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
  5. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter to distribute them evenly without crushing.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake the Muffins: Bake in the preheated oven for about 20 minutes or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute honey with maple syrup for a vegan-friendly option.
  • For extra flavor, add a teaspoon of lemon zest to the batter.
  • If using frozen blueberries, do not thaw them before mixing to prevent the batter from turning blue.
  • To make these muffins gluten-free, replace the all-purpose flour with a gluten-free flour blend.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 25mg

Find it online: https://yumyy.com/greek-yogurt-blueberry-muffins-recipe/