top of page

Blueberry Yogurt Oatmeal Muffins

If you're looking for a quick and easy protein-packed breakfast muffin to make at home, this is it!
Jalapeno Popper Chicken Bake

Start your morning with a burst of blueberry flavor and a convenient, energy-filled snack with these Blueberry Yogurt Oatmeal Breakfast Muffins! I packed these with nourishing ingredients: fresh and juicy blueberries, wholesome oats, and plenty of Greek yogurt for extra protein. The yogurt keep the muffins moist, springy to the touch, and adds a delicious, rich flavor. I used real maple syrup for sweetener that adds a hint of maple flavor and pairs perfectly with breakfast foods. Whether enjoyed fresh out of the oven or saved in the freezer for later, these muffins are easy to make and offer a more nutritious alternative to the sugary pastries at the coffeeshop.


Get ready to elevate your breakfast game with these whole grain breakfast muffins!


Total time: 30 minutes

Yield: 12 muffins


Ingredients:

  • 1- 1/2 cups whole wheat flour

  • 3/4 c old fashioned rolled oats

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 1/3 cup olive oil

  • 1/2 cup maple syrup

  • 1- 1/4 cup plain Greek Yogurt

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 6-9 oz. fresh blueberries


Directions:

  1. Preheat the oven to 400 degrees Fahrenheit. Grease 12 cups in your muffin tin with cooking spray.

  2. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Whisk together until combined.

  3. In a medium bowl, combine the oil and maple syrup. Beat the eggs in. Add yogurt and vanilla and mix well.

  4. Combine the two mixtures by pouring the wet ingredients into the bowl with the dry ingredients. Mix until just combined.

  5. Fold in the blueberries with a spatula. Mixture will be thick.

  6. Divide the batter evenly between the 12 muffin cups.

  7. Bake for 14-16 minutes, or until an inserted toothpick comes out clean.

  8. Store muffins in an air-tight container for up to 3 days, or in the refrigerator for up to 5 days. Muffins can also be stored in the freezer for later!


Recipe Notes:

  • Make this recipe gluten-free by substituting with gluten-free flour.

  • If you like nuts: add up to 1/2 cup of walnuts to the dry ingredients!

  • A dusting of sugar on the tops before baking will add a little bit of crunch.


Enjoy!

MM Wellness Original Recipe


17 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page