Easy and so delicious, these healthy yogurt oat blueberry muffins have no refined sugar and are packed with whole grains – yet they still manage to be fluffy and so tasty (with blueberries OR chocolate chips!).
I think we’ve made them four or multiple times over the most recent fourteen days alone. Also, each time, they’ve been breathed in before the day is over.They are that scrumptious.
In the event that you’ve made the insane famous sound fruit purée oat biscuits on my blog (shared more than 46,000 times and cherished by sooooo many), you will adore this new version.I took motivation from that humble yet delectable fruit purée biscuit formula and made these solid yogurt oat blueberry biscuits you see before you.
I don’t think about you, however I’d much rather appreciate a too scrumptious biscuit with regular, normal looks than plunge recklessly into the most magnificent looking biscuit on earth just to acknowledge past the point of no return that it has an aftertaste like something suggestive of sawdust pieces.
INGREDIENTS
- 1 cup (8 ounces) plain Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup honey
- 1 cup (3.5 ounces) old-fashioned rolled oats
- 3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1 to 2 cups blueberries or chocolate chips
- 4 tablespoons butter or coconut oil, melted.
INSTRUCTIONS
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
- Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don’t overmix or the muffins might be dense).
- Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
- Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).
NOTES
Tip: if you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin. We tend to not care about those sorts of things, though, and 99% of the time, I make the recipe as written (adding the blueberries or chocolate chips with the dry ingredients).
Yogurt: I haven’t tried it, but if you don’t have Greek yogurt, you could try subbing regular plain yogurt (just make sure it isn’t too watery). I’ve also subbed vanilla Greek yogurt in a pinch; delicious.
