POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries 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. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  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, 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.
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478 thoughts on “POWER muffins: blueberry+oatmeal+yogurt=POWER

  1. I love these! I use the 3 blend frozen berries to make super berry muffins. I also cut the sugar by using the Splenda Brown Sugar blend. I don’t even need the honey vanilla yogurt and use just FAGE 2% plain greek yogurt to up the protein content. This recipe is also very easy to half – thank you

  2. Just curious if these freeze well? I’m always looking for quick breakfast ideas for the littles:) I’m excited to try this recipe!

  3. Thanks for the recipe 🙂 made them yesterday with a few substitutions…half regular sugar/half coconut sugar. Also, applesauce instead of butter. Very moist! We liked them with a little cinnamon on top!

  4. I made these and they were delicious. I used two cups of blueberries though. One didnt seem fruity enough.. Definitely will make them again 🙂

  5. Made these for the first time for our ice fishing trip this weekend and took a risk and doubled the recipe….just “tested” one and yum! Thanks for the recipe!

  6. Regular muffins at my house now. Toddlers around the block love em. But, I have to add about 1/2-2/3 cup of milk to get all the dry ingredients to come together. Was milk supposed to be in this recipe?

  7. Love theses muffins! Used whole wheat pastry flour and my Junior in Highschool loves them! I will be making them again this weekend!

  8. Can’t believe how tasty these are – thank you for the recipe! I even substituted 1/2c flaxseed meal for 1/2c of the flour (so I used 1.5c flour instead of 2c) and they turned out great.

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  10. I saw where someone asked if you could substitute coconut oil for butter. I tried it and they turned out good. Added a little more salt and vanilla than called for. My kids like them!

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  12. I’m just learning how to bake with other flours, my son has 17 food allergies. Does anyone know that kind of flour I could use so it’s still soft and fluffy?

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  14. Scrummy-just two minor adjustments first used blueberries and some black berries cut in half as I was a little short on fruit and then used xylosweet sweetner -it is xylitol that is granulated just like white sugar and tastes like sugar but has a very low glycemic index of 7 regular sugar is about 85 and is all natural not processed. I sub it equally for sugar in all my baking and it tastes just the same to me.

  15. Just made this and added a homemade cinnamon cream cheese frosting for my fiancé and they’re amazing. ! I love them without the frosting but anything to add more sweets for him ! Thanks for sharing 🙂

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  17. These are amazing!! Jus wondering, after they cool do you store them at room temp or store in the refrigerator?
    Thanks!

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  19. As you know, I posted my experience with your recipe on my own blog. Thanks for liking the post! Fab recipe, and I love the yogurt in the place of all the oil and whatnot. My health-consious co-workers appreciate it too!

    Thanks again!

  20. I went to the store and they only had strawberry Greek yogurt. Do you think that will taste ok or should I just use sour cream? 🙂

  21. Just made these, with whatever fresh/dried berries laying around (talk about a mix- cherries, blueberries, cranberries, strawberries) and they are wonderful! xoxo

  22. Made the muffins this weekend. I used Chobani blueberry lowfat greek yogurt and reduced sugar to 1/3 cup, added 2 tsp. of cinnamon. Also, I used whole wheat flour. The muffins are not as pretty as in your picture – but taste delicious. A muffin is just an ugly cupcake…

  23. Can’t wait to try these!!! Thanks for the recipe! With todays technology can’t understand why someone would complain about the number of pages to print! I took a snapshot with my phone! LOL!!

  24. Made these for the first time tonight. I used Greek Gods honey Greek yogurt instead of Chobani. They turned out amazing! I will definitely be making them again! 😊

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  27. “Essentially, cooking spray is oil in a can, but not just oil; it also contains lecithin, which is an emulsifier, dimethyl silicone, which is an anti-foaming agent, and a propellant such as butane or propane. Cooking spray varieties are made using canola oil, olive oil, with flour for baking” ….. from the PAM website
    Better you put a drop of real oil on a paper towel and wipe muffin tin
    Otherwise sounds great

  28. My muffins turned out fine, but I had to add almost 2 cups of milk because my batter was SO thick. Did I do something wrong? 😦

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  30. I may be missing it, but I scrolled through the comments……SO I have made these before exactly as you listed….LOVE LOVE, but I was wondering could I add more oats and use less flour?

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  32. Excellent post. I was checking constantly this blog and I am impressed!
    Very useful information particularly the last part 🙂 I care for such information much.
    I was looking for this certain information for a long
    time. Thank you and best of luck.

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