Greek Yogurt Blueberry Muffins (Print-Friendly Version)
Fluffy blueberry muffins with Greek yogurt, honey, and oats. Perfect snack or breakfast treat with no refined sugar.
# What You’ll Need to Make This:
→ 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
→ Fruits
13 -
1 cup fresh or frozen blueberries
# How to Prepare:
01 -
Preheat the oven to 190°C. Prepare a muffin pan with liners or lightly grease it with oil.
02 -
In a large bowl, whisk together the Greek yogurt, milk, honey (or maple syrup), egg, vegetable oil, and vanilla extract until smooth.
03 -
In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
04 -
Gently combine the dry ingredients with the wet ingredients. Mix just until combined, being careful not to overmix.
05 -
Fold the blueberries into the batter gently to avoid bursting them.
06 -
Evenly divide the batter among the prepared muffin cups. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
07 -
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool fully.
# Extra Tips:
01 -
Do not overmix the batter to keep the muffins light and fluffy.
02 -
Use full-fat Greek yogurt for the best texture and moisture.
03 -
Frozen blueberries can be used but ensure they are thawed and drained to avoid discoloring the batter.
04 -
Muffins can continue cooking slightly after baking, so resting them in the pan is crucial.
05 -
These muffins are freezer-friendly. Let them cool completely, freeze on a baking sheet, and then store in an airtight container for up to 6 months.