Greek Yogurt Blueberry Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 cup plain greek yogurt

¼ cup milk

⅓ cup honey (or maple syrup)

1 egg

2 Tbsp vegetable oil

1 tsp vanilla extract

1 cup old fashioned rolled oats

¾ cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

1 cup fresh blueberries (or frozen)

Directions

Preheat the oven and prepare a muffin pan with liners or a light coating of oil.

In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.

In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.

Combine the dry ingredients with the wet ingredients and stir until just mixed—don’t overwork the batter.

Gently fold in the blueberries.

Divide the batter evenly between the muffin cups.

Bake until golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool briefly in the pan, then transfer them to a wire rack.

Nutrition

• Calories: 110 kcal
• Total Fat: 1 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 0.6 g
• Trans Fat: 0.003 g
• Cholesterol: 15 mg
• Sodium: 144 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 4 g