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. Fresh blueberries are best, but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.
1.Heat oven to 350°.
2.Coat muffin tin with cooking spray or liners.
3.Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
4.Combine yogurt, honey, eggs, butter, and vanilla in a second bowl.
5.Fold yogurt mixture into dry mixture; stir to combine completely.
6.Gently fold in blueberries.
7.Spoon into muffin tins.
8.Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 17 Servings|
|Calories from Fat: 63 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 134.2mg||41 %|
|Sodium 4091.3mg||141 %|
|Potassium 131.6mg||3 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 26.5g|
|Protein 8.3g||12 %|
Powered by: USDA Nutrition Database
Calories per serving: 203