Description
Looking for easy, healthy muffin ideas? These Greek yogurt blueberry muffins are quick, simple, and so moist! They’re the best for meal prep breakfasts or snacks, packed with protein, fruit, and fiber. A light and wholesome option with easy steps and minimal clean-up. Your new favorite healthy bake!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup olive oil or coconut oil
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 375°F and line a muffin tin.
- In one bowl, mix flour, oats, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, yogurt, honey, vanilla, and oil.
- Combine wet and dry ingredients, then fold in blueberries.
- Scoop batter into muffin cups, filling ¾ full.
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in pan, then transfer to a rack.
Notes
- Toss blueberries in flour to prevent sinking.
- Top with extra oats for a pretty finish.
- Use whole wheat flour for more fiber.
- Store at room temp for 2–3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg