Greek Yogurt and Blueberry Oat Muffins #BreadBakers

These high-protein, low-processed sugar, and fiber-loaded muffins are very moist and delicious.  Make sure you allow time for them to cool completely before serving.  This is one of those recipes that I enjoyed more the second day.

The Bread Bakers are sharing breakfast breads today.......

Kelly from A Messy Kitchen is hosting our group this month and invited us to bake up some bread for breakfast.  Let's see what everyone brought to the table......

• Brown Sugar Lemon Cassava Loaf from Food Lust People Love 
• Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
• Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
• Kheema Anda Paratha from Sneha's Recipe  
• Sourdough Gingerbread Waffles from A Messy Kitchen
• Sourdough Plum Almond Bread from Zesty South Indian Kitchen
• Zucchini Cassava Muffins from Passion Kneaded

I am currently in Greece as you read this post.  I made these muffins for breakfast over a month ago and scheduled them to go live for this event.  They were a wonderful way to start the day.

I hope your family enjoys them as much as mine.  I started with a high-protein yogurt that was flavored with vanilla.  If you use plain yogurt, you might want to add a teaspoon of vanilla to the recipe.

Breads, Muffins, Breakfast, Snacks, Blueberry

Breads, Muffins

American

Yield: 12

Author: Wendy Klik

Greek Yogurt and Blueberry Oat Muffins

These high-protein, low-processed sugar, and fiber-loaded muffins are very moist and delicious. Best eaten warm from the oven.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 c. flour
• 1 c. rolled oats
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• 1 c. Greek Yogurt, I used vanilla
• 1 egg
• 1/4 c. honey
• 1/4 c. milk
• 1 c. fresh blueberries

Instructions

1. In large bowl, combine the flour, oats, baking powder, baking soda, and salt. Make a well in the center and set aside.
2. In a smaller bowl, whisk together the egg, yogurt, milk, and honey. Pour into the well of dry ingredients and mix just until combined.
3. Fold in the blueberries. Divide the batter between 12 muffin cups that have been treated with baking spray and bake in a preheated 350* oven for 20 minutes, until a skewer inserted in the center of a muffin removes cleanly.

Notes

adapted from a recipe found at Running with Spoons.

Nutrition Facts

Calories

111

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

21 g

Fiber (grams)

1 g

Net carbs

20 g

Sugar (grams)

8 g

Protein (grams)

4 g

Sodium (milligrams)

131 mg

Cholesterol (grams)

15 mg

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