Description
A wholesome, protein-packed treat inspired by summer mornings at my grandmother’s farmhouse—these muffins are perfect for breakfast, snacks, or guilt-free desserts.
Ingredients
Dry Ingredients:
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1 ½ cups rolled oats
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1 cup all-purpose or white whole wheat flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
Wet Ingredients:
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¾ cup plain Greek yogurt (full-fat or 2%)
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½ cup honey or maple syrup
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¼ cup melted coconut oil (or unsalted butter)
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2 large eggs
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1 tsp pure vanilla extract
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½ cup milk (dairy or plant-based)
Mix-ins:
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
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Optional: 1 tbsp flour (to coat berries)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin or grease lightly.
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Soak Oats: Mix oats and milk in a large bowl. Let sit for 10 minutes.
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Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
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Blend Wet Ingredients: Add yogurt, eggs, melted oil, honey/maple syrup, and vanilla to the oat mixture. Stir until combined.
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Combine Wet & Dry: Gradually mix in dry ingredients. Avoid overmixing.
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Fold in Blueberries: Toss berries with flour (optional), then fold into the batter.
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Fill Muffin Cups: Spoon batter evenly into muffin cups, filling ¾ full.
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Bake: Bake for 20–25 minutes or until a toothpick comes out clean.
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Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 muffin
- Calories: 180 per muffin (approx.)
Keywords: blueberry oatmeal muffins, healthy muffins, Greek yogurt muffins, blueberry breakfast