Power Blueberry and Oatmeal Muffins
Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. These muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats.
Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. These muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 1/2 tablespoons honey
- 3/4 cup whole-wheat flour
- 1 1/4 cups all purpose flour
- 1 cup instant oatmeal, plain
- 2/3 cup sugar
- 1 1/2 cups greek yogurt plain
- 2 each eggs lightly beaten
- 4 tablespoons unsalted butter melted, then slightly cooled
- Carbohydrate 28.4844955807085 g
- Cholesterol 134.199117647059 mg
- Fat 6.96444511564663 g
- Fiber 1.99557881776336 g
- Protein 8.29122005578602 g
- Saturated Fat 3.24689852339309 g
- Serving Size 1 1 Serving (111g)
- Sodium 4091.25155343834 mg
- Sugar 26.4889167629451 g
- Trans Fat 1.05144801584319 g
- Calories 203 calories
Step-by-step
- Heat oven to 350°.
- Coat muffin tin with cooking spray or liners.
- Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
- Combine yogurt, honey, eggs, butter, and vanilla in a second bowl.
- Fold yogurt mixture into dry mixture; stir to combine completely.
- Gently fold in blueberries.
- Spoon into muffin tins.
- Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Plain Greek yogurt provides the acidic backbone that activates the baking soda while introducing substantial moisture to the crumb. Incorporating whole-wheat flour alongside all-purpose flour balances structural integrity with tenderness, preventing the dense heaviness often found in whole-grain baked goods. Whisking the melted unsalted butter until only slightly cooled prevents premature coagulation of the two lightly beaten eggs when the wet ingredients combine. Folding the fresh blueberries in at the very end minimizes bleeding of the pigment into the batter and keeps the fruit intact. Baking these at 350 degrees Fahrenheit for 20 to 25 minutes ensures the interior sets fully without over-browning the exterior sugars. Testing doneness requires pressing a finger gently against the center; the surface must spring back immediately rather than leaving an indentation. Pairing these baked goods with a sharp, cured cheddar cheese creates a dynamic contrast where lactic acidity cuts through the honeyed sweetness of the crumb. Alternatively, serving them alongside a poached egg and sliced avocado transforms the handheld item into a savory-leaning plate anchored by healthy fats and proteins. Storing the leftovers in an airtight container at room temperature preserves moisture for up to three days, though refrigeration extends safety while requiring a brief toast to restore texture. Substituting standard dairy yogurt with a strained plant-based alternative works well provided the fat content remains comparable to prevent dryness in the final baked crumb.
