Blueberry Yogurt Oat Muffins

I’ve been testing out butter-free recipes to see how they would turn out. These muffins retained its moisture despite a mix of flour and instant oatmeal. The whole blueberries remained intact with their juices and sweetness inside to create a burst of flavor, and the crunch of the chopped walnuts on top added a great texture to this baked good! The overall muffin was on the dense and chewy side, different than your typical fluffy and crumbly buttery muffins you would buy in retail. This was because the fat content had been greatly reduced to relying on the Greek yogurts themselves. I very much enjoyed the mild sweetness of these muffins.

These are great on your taste buds and great for your body. I’d recommend you to give this recipe a try! This recipe yields 12 muffins and is ready to be served in 30 minutes!


Things you will need…

Dry Ingredients:

  • 1 cup All Purpose Flour
  • 1 cup Quick Oats (or rolled oats)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Pumpkin Pie Spice (Cinnamon, Ginger, Nutmeg, Allspice, Cloves)
  • 1/4 tsp Salt

Wet Ingredients:

  • 1 Egg
  • 1 cup Blueberry Greek Yogurt (I had individual packs and mixed them all together)
  • 1/4 cup Honey
  • 1/4 cup Almond Milk (or any type of milk you prefer)
  • 2 tsp Pure Vanilla Extract

Filling & Topping:

  • 1 cup Blueberry
  • Chopped walnuts

Instructions

  1. Preheat oven to 350°F
  2. Prepare muffin pan by filling each hole with liners or lightly greasing with olive oil
  3. Combine all dry ingredients into a large mixing bowl, and whisk until everything is evenly distributed
  4. In a separate medium mixing bowl, add in all the wet ingredients and beat until everything is well-incorporated and smooth
  5. Pour the wet ingredients into the dry ingredients, then lightly mix until combined and flour has disappeared
  6. Fold the blueberries into the batter
  7. Distribute batter into the muffin pan evenly (fill each hole half way to three-quarters way up)
  8. Sprinkle each muffin with chopped walnuts, then slightly press them down into the batter so they will stick to the muffin as they bake
  9. Bake the muffins for 15-18 minutes, or until toothpick inserted into the center and comes out clean

Please let me know your comments and suggestions about how these delicious, healthy muffins turned out!

♡LC

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s