there is nothing better than a healthy recipe that is just as good as it's unhealthy counterpart, right? these muffins are great for breakfast and snacks but they also even satisfy my dessert cravings! they are sweetened with honey rather than sugar and the Greek yogurt make them nice and airy. plus, they have blueberries! you can use either fresh or frozen blueberries; however, I always recommend freezing your fresh ones because by doing so it looks in all of the nutrients and health benefits - fiber, potassium, folate, vitamin C, vitamin B6, etc.
as for the bake time goes, I would start off at 18 minutes and go from there. it really depends on your oven and how hot it gets. mine ended up taking pretty long BUT then I realized that I had something on a baking sheet in the oven below the muffins - as soon as I took that out, they quickly finished baking!
GREEK YOGURT + OAT + BLUEBERRY MUFFINS
Yields: 12 muffins Prep Time: 10 minutes Prep Time: 18-22 minutes
1 cup + 1 Tbsp. all-purpose flour
1 cup oats
2 tsp. baking powder
¼ tsp. salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
¼ cup whole milk
2 tsp. vanilla extract
1 cup blueberries, frozen or fresh*
Preheat the oven to 350° and prepare a cupcake/muffin pan with liners.
In a medium bowl, whisk together 1 cup of flour, oats, baking powder and salt.
In a separate larger bowl, combine the eggs, yogurt, honey, milk and vanilla.
Add the dry mixture to the wet and combine until fully incorporated.
In a small bowl, toss the blueberries in 1 Tbsp. flour until they are fully coated.
Stir the blueberries into the muffin batter.
Fill each muffin tin ¾ of the way full with batter.
-- I like to use an ice cream scooper for this – it fills them up perfectly!
Bake for 18-22 minutes, or until a toothpick comes out clean.