Healthy Yogurt-Oat Blueberry Muffins
- Total time: 37 minutes
- Prep time: 20 minutes
- Cook time: 17 minutes
- Servings: 12
- Calories: 125 kcal
Everyone’s favorite — blueberry muffins — are now healthier to get your day off to a good start. Try this recipe!
Ingredients
- 1 cup (8 ounces) plain Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup honey
- 1 cup (3.5 ounces) old-fashioned rolled oats
- 3/4 cup (3.75 ounces) whole wheat flour (you can also use white whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 2 cups blueberries
- 4 tablespoons butter (or 3 tablespoons canola oil)
Instructions
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries and toss to combine.
- Add the yogurt mixture and the melted butter (or canola oil) to the dry ingredients and stir until just combined. (Don't overmix or the muffins might be dense.)
- Portion the batter evenly among the muffin cups. Bake for 14 to 17 minutes (until the tops turn slightly brown and a toothpick comes out of the center clean).
- Let the muffins cool for a few minutes in the baking tin and then remove them to a cooling rack to cool.
These muffins freeze well or will keep at room temperature in a sealed container for a few days.
Notes
Tip: If you want to minimize the blueberries sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin. And if you don't have Greek yogurt, you can substitute regular plain yogurt or even low fat sour cream.
