Blueberry Oat Greek Yogurt Muffins Runningwithspoonscom Food

THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

GET-UP-AND-GO MUFFINS WITH GREEK YOGURT, OATMEAL, AND BLUEBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
• Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
• Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
• Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
• Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

BLUEBERRY OAT GREEK YOGURT MUFFINS (RUNNINGWITHSPOONS.COM)

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
• In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
• Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
• Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

BLUEBERRY OAT/YOGURT MUFFINS

Steps:

• Mix oats with yogurt and cottage cheese.
• Mix flour, baking powder and soda.
• Add beaten egg, sugar and butter to oat mixture.
• Add flour and mix well.
• Fold in berries.
• Bake 400 degrees for 18 minutes.