Blueberry Oat Muffin

Lighten up your muffin game with Running with Spoons’ blueberry-oat Greek yogurt muffins. Instead of butter and oil, these moist muffins use plain Greek yogurt and almond milk. Each tender bite bursts with blueberries, making it an antioxidant-rich breakfast or snack. Freeze extras, and toast one for a healthy on-the-go energy boost before heading to the office or gym.


under 30 mins
breakfast

Ingredients for servings

    Blueberry Oat Muffin

  • 1 cup all-purpose flour 1 tablespoon

  • cup old-fashioned rolled oats

  • 1.5 teaspoon baking powder

  • 0.5 teaspoon baking soda

  • 0.5 teaspoon ground cinnamon

  • 0.25 teaspoon salt

  • 1 large egg

  • 1 cup plain Greek yogurt

  • 0.25 cup honey

  • 2 tablespoon coconut palm sugar optional

  • 0.25 cup unsweetened almond milk

  • 2 teaspoon vanilla extract

  • 1 cup blueberries frozen or fresh

Directions

  • Preheat oven to 350°F (176°C), and prepare a muffin pan by coating the cups with cooking spray or greasing them with oil. Set aside.

  • In a large mixing bowl, combine 1 cup of the flour with the oats, baking powder, baking soda, cinnamon and salt. Set aside.

  • In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, almond milk and vanilla, mixing until well-combined.

  • Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries with 1 tablespoon of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.

  • Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.

  • Bake for 20–22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

  • Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

  • You can also use a mix of all-purpose and whole-wheat flour or sub oat flour, but the texture will be slightly denser and moister.

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