Craving muffins but trying not to go overboard? Try these protein-packed blueberry yogurt muffins!
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I’m a baked-good addict. Fresh bread, straight from the oven. Cupcakes, even box cupcakes. Bagels for breakfast slathered in cream cheese or butter or jelly. Let’s not even get started on brownies. When we first got married my husband kept asking why I bought cheap bread. My reason was if it was the sub-par sandwich stuff, it kept me from eating it all.the.time.
Because of this, I’m always game to check out a health-ified bread option. So when Logan requested blueberry muffins, I went hunting for an option that didn’t really end up being a cupcake without the frosting.
I came across this recipe, originally from here, and knew we had a winner. These muffins have no oil and less butter, plus the goodness of oats to fill you up! They taste amazing, as muffins should. Otherwise what’s the point?
First, combine the flour, sugar, baking powder, baking soda, salt, and oats.
In a separate bowl, combine the yogurt, honey, eggs and vanilla.
Fold the two mixtures together gently.
When nearly completely combined, add the blueberries.
Stir carefully, you don’t want to crush them!
Divide into muffin tins and bake for 20-25 minutes.
Their texture is a bit spongy, which I like. They’re light and flavorful and lovely. It’s the perfect breakfast because they’ll keep you full for hours, thanks to the oats and yogurt. It works with frozen blueberries if you thaw them first, but I prefer fresh ones to make the best possible flavor.
Blueberry Yogurt Muffins
- 2 cups all-purpose flour
- 1 cup quick oats
- 2/3 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz (roughly 1 1/2 cups) plain nonfat greek yogurt
- 4 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 eggs, beaten
- 1 cup blueberries
- Preheat oven to 350°F. Coat a muffin tin or line with cupcake liners.
- In a large bowl, combine flour, oats, sugar, baking soda, baking powder, and salt. Mix and set aside.
- In another bowl combine yogurt, butter, vanilla extract and eggs.
- Fold wet mixture into dry, stirring until nearly combined.
- Add blueberries and gently stir until just combined.
- Divide into muffin tins. This will make 12-15 muffins.
- Bake 20-25 minutes, until golden brown and a toothpick comes out without dough specks.
They’re easy enough to whip up when you’re craving something baked, but healthy enough to feel too guilty about. Enjoy!