Who doesn’t love fresh out of the oven blueberry muffins? What’s even better is when they fit into our healthy diet and are packed with nutrients and protein. These blueberry muffins are 100% whole-grain and they have Greek yogurt to boost your protein. They make great pre or post-workout snacks. Here’s how to make them.
Ingredients:
- 1 1/3 cups white whole-wheat flour, divided
- 1 cup old-fashioned oats, divided
- 1/2 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 3/8 teaspoon table salt, divided
- 6 tablespoons canola oil, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cup plain 0% Greek yogurt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups fresh blueberries
Instructions:
- Preheat the oven to 375 F and line a 12-cup muffin pan with paper liners.
- Combine 1 tablespoon flour, 1/3 cup oats, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt in a small bowl. Stir in 1 tablespoon of oil and set aside.
- Whisk the remaining 1 1/4 cups plus 1 teaspoon flour, 2/3 cup oats, 7 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Stir in baking powder and soda.
- Whisk together yogurt, vanilla, and eggs in a medium bowl.
- Add the yogurt mixture to the flour mixture and stir until combined. Stir in blueberries.
- Divide the mixture into the prepared muffin cups. Sprinkle with reserved streusel mixture.
- Put the muffins in the oven and bake for 20-22 minutes, or until a wooden pick can come out of the center clean.
