Blueberry Power Muffins
It’s no secret that I am a muffin lover. I love that they are easy to make, easy to eat anytime of the day, and easy to freeze.
When these Blueberry Power Muffins were suggested by my friend Noelle as a recipe to make in my freezer club, I was excited to give them a try.
Umm. Yes.
More please.
They have an A+ list of ingredients that make my body happy yet still maintain lots of flavor which makes my taste buds happy.
Oh, and they made my kids happy.
All of this makes me happy.
Noelle mentioned that she likes to add a splash of milk or almond milk to lighten up the texture a bit.
It’s also worth mentioning that I like to bake with White Whole Wheat Flour to keep things from getting too dense. However, these totally work with just whole wheat flour too.
I foresee making this recipe a staple in my home for a long time. Because, well, they make me happy.
Print
Cook Time:
Yield:
Print
PinIngredients
- 2 cups whole wheat flour
- 1 cup plain oats
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups plain greek yogurt
- 2 tablespoons honey
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1.5 cup fresh blueberries
Instructions
- Preheat to 350 degrees F. Coat muffin tin with cooking spray and set aside.
- In a mixing bowl, combine flour, oats, sugar, baking powder & soda, and salt.
- In a second mixing bowl, combine yogurt, honey, eggs, butter, and vanilla.
- Fold yogurt mixture into the dry mixture and stir to combine.
- Gently fold in berries.
- Scoop into greased muffin tins (about 3/4 full) and bake for 20-25 minutes.
Notes
To Freeze:
Follow recipe as directed and let muffins cool.
To Prepare:
Wrap frozen muffin a moist paper towel and microwave in 30 second increments until it is warmed through.
Make sure to check out our other muffin recipes here!
What is the nutritional breakdown of this muffin?
Hi Stella. I’m sorry but we don’t provide nutrition count for a few reasons, which you can read about here: https://thrivinghomeblog.com/will-you-ever-include-nutrition-information-on-your-recipes/
These muffins were more biscuit-like than muffin-like. I thought the flavor was okay but my two kids didn’t care for them. I probably won’t make them again. Also, the directions don’t state when to fold the blueberries in.
★★★
Agreed, they are pretty thick. I’d recommend using White Whole Wheat Flour if you want the nutrition of whole wheat but a lighter texture. For a more kid-friendly recipe, try our Blueberry Avocado Muffins. https://thrivinghomeblog.com/blueberry-avocado-muffins-with-lemon-streusel-topping/ They are a total win with all ages. And thanks for the note about missing the step on when to stir in the berries. I’ll make that correction right now. Thanks Melissa!
can i use frozen berries
It may add too much liquid to the muffins. Since we haven’t tested it, we can’t say for sure. Sorry!
I have used frozen blueberries and they worked just fine! We love this recipe. I make them in bulk and freeze them in gallon bags and we just pull them out one at a time and microwave for 30 seconds. Love them!
Thanks for your feedback, Erin!
I love making these and freezing in gallon zip bags for camping trips. So delicious!
Great to hear that, Karen. Thanks for taking the time to leave a comment!
I’m dairy free. What do you think about using apple sauce (unsweetened) in place of the yogurt
I’ve never tried that. It’s worth a shot or just use dairy-free milk.
I made these yesterday and the were so yummy and moist! I didn’t have Greek yogurt but used vanilla yogurt instead, and cut the amount of sugar in half thinking the sweetness of the vanilla yogurt would suffice. But i think it still could have used the full amount of sugar. Thank you for the easy and healthy recipe, it’s a keeper!
Awesome! Love that these worked for you.