Blueberry Muffins
These Blueberry Muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Makes 8 muffins 1x
Scale
Ingredients
- 2 Tablespoons melted butter (or oil)
- 1 egg
- 2/3 cup plain yogurt (or non-dairy milk)
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 3/4 cup white whole wheat flour
- 3/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2/3 cup fresh blueberries
- Sugar for sprinkling (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together butter, egg, yogurt, vanilla and sugar until well combined.
- Add flour, oats, baking powder, baking soda and cinnamon and stir until just combined.
- Gently mix in berries.
- Scoop in greased or lined muffin tins. Fill the tins most of the way full – you should get 7-8 muffins.
- Press a few berries into the top of each muffin (if desired) and sprinkle lightly with sugar.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean
Notes
Feel free to use frozen blueberries instead – just toss in a little flour before mixing them in!
Use oil and non-dairy milk to make them dairy-free.
Find it online: https://www.theleangreenbean.com/blueberry-muffins/