Blueberry Greek Yogurt Muffins
Nutrition Facts
12 muffins Serving Per Container
Serving size 1 muffin
| Amount Per Serving | ||
|---|---|---|
|
Calories |
130 |
|
| % Daily Value* | ||
| Total Fat 4.5 g | 7% | |
| Saturated Fat 2.5 g | 13% | |
| Cholesterol 25 mg | 9% | |
| Sodium 170 mg | 7% | |
| Total Carbohydrate 18 g | 6% | |
| Dietary Fiber 2 g | 8% | |
| Sugars 6 g | ||
| Includes Added Sugars | % | |
| Protein 5 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium 64 mg | 6% | |
| Iron 1 mg | 4% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 8 oz Greek Yogurt, plain
- ¼ cup Milk
- 1 Egg
- ¼ cup Honey
- 1 tsp Vanilla Extract
- 1 cup Old Fashioned Oats
- ¾ cup Whole Wheat Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 cup Blueberries, lightly tossed in flour
- ¼ cup Melted Butter
Method of Preparation
Step 1
Preheat oven to 375°F. Line muffin pan with liners.
Step 2
In a bowl, whisk together yogurt, milk, egg, vanilla and honey. Set aside.
Step 3
In a separate bowl, whisk oats, flour, baking soda, baking powder, and salt.
Add blueberries to bowl and mix.
Baking Tip: Lightly toss blueberries in flour to help keep the fruit from sinking to the bottom.
Step 4
Fold liquid mixture and melted butter into dry ingredients. Do not over mix the batter.
Step 5
Scoop batter into muffin cups.
Bake for 15-20 minutes until golden brown.
Allow muffins to cool. Remove from pan and continue to cool on a wire rack.
