Greek Yogurt Blueberry Muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 1/4 cup milk
03 - 1/3 cup honey or maple syrup
04 - 1 egg
05 - 2 tablespoons vegetable oil
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 cup old-fashioned rolled oats
08 - 3/4 cup all-purpose flour
09 - 1 teaspoon baking powder
10 - 1 teaspoon cinnamon
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt

→ Add-ins

13 - 1 cup fresh or frozen blueberries

# Instructions:

01 - Preheat the oven and prepare a muffin pan with liners or a light coating of oil.
02 - In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.
03 - In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.
04 - Combine the dry ingredients with the wet ingredients and stir until just mixed. Avoid overmixing the batter.
05 - Gently fold in the blueberries.
06 - Divide the batter evenly between the muffin cups.
07 - Bake until golden on top and a toothpick inserted in the center comes out clean.
08 - Let the muffins cool briefly in the pan, then transfer them to a wire rack.

# Notes:

01 - Don’t overmix the batter to ensure light and fluffy muffins.
02 - Fresh blueberries yield the best results, but frozen blueberries can be used if thawed and drained.
03 - Full-fat Greek yogurt adds the best texture and flavor.
04 - Muffins will continue to cook slightly after baking—let them rest in the pan for 10 minutes before transferring.
05 - For freezing, let the muffins cool completely, freeze on a baking sheet, then transfer to a container or bag.

Back