Blueberry-Oat Yogurt Muffins

Enjoy these moist, warm muffins with sweet, gooey blueberries sweetened oh so lightly & baked to a golden perfection with a melt in your mouth center and crisp top..

*insert SWOON here*

Good ole pinterest comes thru again for this recipe inspiration {from}.


2 cups all-purpose flour
{I used gluten-free baking flour)
1 cup oats–quick or regular oats
1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend
{OR 2/3 cup sugar.. I use truvia}
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups honey nonfat Greek yogurt
{I used plain chobani}
2 large eggs, lightly beaten
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

*if you're feeling spicy, try adding some lemon juice OR ground cinnamon*


Heat oven to 350°.

Coat muffin tin with cooking spray or liners.

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.

Combine yogurt, eggs, butter, and vanilla in a second bowl.

Fold yogurt mixture into dry mixture; stir to combine completely.

Gently fold in blueberries.

Spoon mixture into muffin tins {don't be afraid to fill them full}.

Be aware that this becomes more of a dough than bater.. see?

Bake until top is golden and springs back when you touch it,  about 25 minutes.. but keep timer and monitor after minute 22-ish.

Bon Appetit! 

xo, linz

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