Blueberry Oat Muffins

Start your morning off right with these hearty and wholesome Blueberry Oat Muffins, a delightful blend of juicy blueberries, nutty rolled oats, and warm hints of cinnamon. Perfectly moist and lightly sweetened with a mix of granulated and brown sugars, these muffins are elevated by the richness of Greek yogurt and a splash of vanilla. With just 15 minutes of prep time, this easy muffin recipe guarantees golden-brown treats that are ready to enjoy in under 40 minutes. Whether served as a quick breakfast, a mid-day snack, or a sweet addition to brunch, these bakery-style muffins are as versatile as they are satisfying. Plus, they store beautifully, making them ideal for meal prepping or on-the-go snacking.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 1 cup Rolled oats
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar
• 1.25 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Cinnamon
• 1 cup Plain Greek yogurt
• 0.25 cup Milk
• 1 Egg
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 1 cup Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.

Step 3

In a separate medium bowl, whisk together the Greek yogurt, milk, egg, melted butter, and vanilla extract until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Fold the blueberries into the batter, being careful not to crush them. Ensure they are evenly distributed throughout.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	945.5 grams (945.5g)

Amount per serving	% Daily Value*
Calories	2209

Total Fat 68.50g	88%
Saturated Fat 37.20g	186%
Polyunsaturated Fat 2.00g
Cholesterol 355mg	118%
Sodium 2006mg	87%
Total Carbohydrate 342.50g	125%
Dietary Fiber 16.90g	60%
Total Sugars 162.60g
Protein 63.10g	126%

Vitamin D 75IU	374%
Calcium 510mg	39%
Iron 13mg	69%
Potassium 1201mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 11.3%

Carbs: 61.2%