Learn how to make Blueberry Muffins with Yogurt Oatmeal that is healthier than your typical blueberry muffin!
Earlier this week I realized I hadn’t posted any muffin recipes lately; so, today, I made it my mission to change that.
Muffins are one of my faves. They’re kinda like cupcakes, but healthier (ok, sometimes healthier), they are so super easy to whip together and my toddler will eat them…sometimes.
I tried to decide which muffins to bake- lemon…banana…poppyseed…blueberry?
Blueberry it is.
Blueberry muffins are always a good idea. Am I right or am I right? But really, if I’m being honest, Octavian is most likely to eat a muffin if there are blueberries in them.
These muffins are super delicious, but even more healthy. Loaded with oats and sweetened with maple syrup, this muffins are a favorite for non-crazy mornings or as a healthy on-the-go snack.
Well, on that note, I think I’ll grab myself a muffin…or 3.
Blueberry Yogurt Oatmeal Muffins
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup old fashioned rolled oats
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 cup plain yogurt (Green or regular)
- 2 tablespoons canola oil
- 1/4 cup maple syrup
- 1/4 cup milk (I used almond milk)
- 2 teaspoons vanilla extract
- 1.5 cup blueberries (fresh or frozen)
- 1 tablespoon flour
- Preheat oven to 350 degrees F. Spray or line a muffin pan with muffin liners. Set aside.
- In a large mixing bowl whisk together the flours, rolled oats, baking powder, baking soda, ground cinnamon and salt. In a separate mixing bowl, lightly beat the egg before mixing in the yogurt, oil, maple syrup, milk and vanilla extract. Continue to mix until fully combined.
- Add the wet ingredients to the dry ingredients and gently mix until just combined, being careful not to over mix.
- In a small bowl mix together the blueberries with 1 tablespoon of flour- this will help prevent them from sinking to the bottom or from bleeding their juice into the batter. Gently fold blueberries into the muffin batter.
- Evenly divide the batter between the 12 muffin cups and bake for 18-22 minutes, or until toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- Store in an air-tight container in the refrigerator for up to 5 days or make a large batch and freeze them in a sealed plastic bag for up to 3 months.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)