I typically shun myself when I order a muffin or other pastry at Starbucks in the mornings. But guess what? These aren't even bad for you! Fresh fruit, greek yogurt, whole oats...this recipe is exactly what the Slender Student has been advising us to do all along.
I think you'll love the texture and taste. Sweet oatmeal and plump blueberries marry into a fluffy, light muffin. Mmm.
Thanks, Brenna, for the recipe!
blueberry power muffins
Makes 12 muffins (if you fill the tins all the way!)
Per serving: 205 calories | 7 g protein
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
16 ounces honey nonfat greek yogurt (We used Yoplait!)
2 large eggs, lightly beaten
4 tablespoons (half a stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
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
16 ounces honey nonfat greek yogurt (We used Yoplait!)
2 large eggs, lightly beaten
4 tablespoons (half a stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
1. Heat oven to 350°. Coat muffin tin with cooking spray (or liners).
2. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl.
3. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.
4. Spoon into muffin tins.
5. Bake until top is golden and springs back when you gently touch it, 25-28 minutes.
adapted from domesticated academic
