Power Blueberry and Oatmeal Muffins
Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. These muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. Fresh blueberries are best, but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.
- Preparing Time: 25 minutes
- Total Time: 50 minutes
- Served Person: 17
kidlunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 1/2 tablespoons honey
- 3/4 cup whole-wheat flour
- 1 1/4 cups all purpose flour
- 1 cup instant oatmeal, plain
- 2/3 cup sugar
- 1 1/2 cups greek yogurt plain
- 2 each eggs lightly beaten
- 4 tablespoons unsalted butter melted, then slightly cooled
- Carbohydrate 28.4844955807085 g
- Cholesterol 134.199117647059 mg
- Fat 6.96444511564663 g
- Fiber 1.99557881776336 g
- Protein 8.29122005578602 g
- Saturated Fat 3.24689852339309 g
- Serving Size 1 1 Serving (111g)
- Sodium 4091.25155343834 mg
- Sugar 26.4889167629451 g
- Trans Fat 1.05144801584319 g
- Calories 203 calories
1.Heat oven to 350°. 2.Coat muffin tin with cooking spray or liners. 3.Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. 4.Combine yogurt, honey, eggs, butter, and vanilla in a second bowl. 5.Fold yogurt mixture into dry mixture; stir to combine completely. 6.Gently fold in blueberries. 7.Spoon into muffin tins. 8.Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
