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.
- Preparing Time: 25 minutes
- Total Time: 50 minutes
- Served Person: 17
kidlunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 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
As I was browsing through my recipe book, I stumbled upon this amazing recipe for Power Blueberry and Oatmeal Muffins. I was immediately drawn to the vibrant colors of the blueberries and the tantalizing aroma of the oatmeal. I couldn't resist giving them a try, and I'm so glad I did!
These muffins are not only delicious but also incredibly nutritious. They're packed with protein from the Greek yogurt, fiber from the oatmeal, and antioxidants from the blueberries. They're the perfect way to start your day or enjoy as a healthy snack. I love that they're easy to make and can be customized to your liking. You can add different fruits, nuts, or spices to create your own unique flavor combinations.
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.
