Description
Delightful blueberry oatmeal Greek yogurt muffins combine wholesome ingredients for a nutritious breakfast treat. Moist, tender crumb and sweet-tart berries make these muffins a perfect companion for morning coffee or afternoon snack.
Ingredients
Scale
- 1 cup (240 ml) rolled oats
- 1 cup (150 g) blueberries, frozen or fresh
- 1 cup (125 g) all-purpose flour
- 1 cup (240 g) plain Greek yogurt
- 2 large eggs, lightly beaten
- ⅓ cup (113 g) honey
- ¼ cup (60 ml) milk
- 2 tsps vanilla extract
- 2 tsps baking powder
- ¼ tsp salt
- 1 tbsp all-purpose flour (for coating blueberries)
Instructions
- Oven Preparation: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with silicone liners or lightly grease the surface.
- Dry Ingredient Blend: In a large mixing bowl, combine whole wheat flour, rolled oats, baking powder, and salt, ensuring uniform distribution.
- Wet Ingredient Fusion: Whisk eggs, Greek yogurt, honey, milk, and vanilla extract in a separate bowl until achieving a smooth, consistent mixture.
- Batter Formation: Gently fold liquid ingredients into dry ingredients, mixing minimally to maintain a tender muffin texture; stop stirring once ingredients are just incorporated.
- Blueberry Integration: Dust blueberries lightly with flour to prevent sinking, then carefully fold into the prepared batter to ensure even distribution.
- Baking Process: Fill muffin cups to the brim with batter, creating rounded tops, and bake in the preheated oven for 18-20 minutes until surfaces turn golden-brown and firm.
- Doneness Check: Test muffins with a clean toothpick inserted into the center; it should emerge clean and free from wet batter.
- Cooling and Serving: Allow muffins to cool completely in the pan, then transfer to a serving plate or storage container for enjoyment.
Notes
- Prevent Blueberry Sinking: Lightly coat berries in flour to evenly distribute throughout the muffins without clustering at the bottom.
- Mixing Technique: Stir wet and dry ingredients gently until just combined to keep muffins tender and prevent tough, dense texture.
- Moisture Preservation: Use Greek yogurt to create a rich, moist muffin with added protein and creamy consistency.
- Baking Precision: Check doneness with a toothpick test and avoid overbaking to maintain a soft, delicate crumb.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 160
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg