Blueberry and Oatmeal Yogurt Muffins

By [e-mail]

Ingredients

• 2 cups all-purpose flour
• 1 cup oats–quick or regular oats
• 2/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups honey nonfat Greek yogurt
• 2 large eggs, lightly beaten
• 4 Tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Details

Servings 12
Adapted from fingerprickingood.com

Preparation

Step 1

These are easy to make and can also be made ahead of time. I either make these the night before or I measure all of my ingredients the night before and then quickly prepare them in the morning so that we can enjoy them fresh out of the oven. You could also make several batches and freeze them for later.

Makes approximately 12 muffins

Truvia Baking Blend

2 large eggs, lightly beaten

Heat oven to 350°.

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.

I just tried these, I don’t know if I made a mistake, I double checked and I don’t think so. Have you found that the batter was too thick, had to add 1 cup of liquid just to blend ingredients. Wondering if only supposed to be 1cup of flour

thick. Don’t be intimidated by it though. They will turn out perfectly. They are very dense muffins, but also moist. Mixing the batter will for sure give you a workout though. If you find you don’t like the thickness, add 1/2 cup milk to the mixture.

Yes, salted butter should work just fine. Consider cutting back the additional salt in the recipe from 1/2 teaspoon to 1/4 teaspoon.

Thank you! I’m going to make the right now (:

I was wondering if you tried or would be alright to substituting half the all-purpose flour with whole wheat flour?

Is it possible to use coconut flour in place of the all purpose? Or is there some combo of healthier flours, like almond and coconut, etc that anyone knows of?

My husband is diabetic, so to lower the carbs a bit and add more fiber, I used 1 cup almond flour and one cup oatmeal flour instead of all purpose. I also used Splenda for the sweetener and added a bit more because I used plain Greek yogurt. The taste is wonderful, though the texture might be a bit too… rustic for some

Heather

These look sooo good! These would be nice to make and eat for breakfast throughout the school week! I have a few questions though, Could you use frozen blueberries in place of fresh? Or would frozen blueberries be to mushy? Have you tired other fruit besides blueberries? If so how did they turn out?

Just made these today for my oldest son. He’s slightly underweight and I was looking for a healthy recipe with good bulk (oats!) and some good fat/protein (greek yogurt! eggs!). These turned out fantastic! I was a bit wary with the batter as its much more like dough then batter, but they cooked up beautifully. I used half all purpose flour and half whole wheat flour. I also used frozen blueberries which were delicious. And I used vanilla greek yogurt and omitted the vanilla extract. My son loved them (“they’re AWESOME mom!”), I’ll definitely be making these on a regular basis. I think next time I’ll try lemon yogurt with raspberries and always double the recipe!

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