Blueberry Oat Greek Yogurt Muffins

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 84.5
  • Total Fat: 1.3 g
  • Cholesterol: 14.4 mg
  • Sodium: 126.2 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Blueberry Oat Greek Yogurt Muffins calories by ingredient
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Introduction

Healthy Blueberry Muffins! Healthy Blueberry Muffins!
Number of Servings: 17

Ingredients

    1 cup Flour, King Arthur, 100% Whole Grain Whole Wheat (30g)
    1 cup Oats, Meijer True Goodness, Old Fashioned (40g dry)
    1.5 tsp Baking Powder
    .5 tsp Baking Soda
    2 tsp Cinnamon, ground
    .25 tsp Salt (table) (by CYNDYY1)
    1 serving Eggs, Great Value, Organic Cage Free Fresh Brown Eggs
    227 Grams Stonyfield Farm Organic Plain Whole Milk Greek Yogurt in grams (1 cup) (by BARBARAGUEST)
    .25 cup Honey
    6 tsp coconut sugar, Madhava™ Organic (1 t)
    .25 cup Almond Milk, Silk, Unsweetened Original (240mL)
    2 tsp Vanilla Extract
    1 cup Blueberries, fresh

Directions

Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Serving Size: Makes 17 Muffins

Number of Servings: 17

Recipe submitted by SparkPeople user AEVANSNUTRITION.

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