A healthy and portable snack or a breakfast when you are in a hurry, your whole family will love these blueberry yogurt muffins.
I feel like my family is living a “hurry up and get off to school” life even though neither of my kids are in school. As soon as Joey wakes up for the day he’s off and running and yelling “SIDE” for outside and “SHHH” for shoes. As much as I love his enthusiasm for outdoor activity, I wonder why he wouldn’t rather sit on my lap, cuddle, and let me enjoy my warm cup of coffee. Wishful thinking… So while Mr. Joey races out the door, this registered dietitian Mom grabs one of these blueberry yogurt muffins for his breakfast, along with his cup of milk. Then I grab baby Anthony and we join him outside! I also bring my warm cup of coffee too….
Muffins make the perfect portable breakfast or snack. And these muffins pack a nutritional punch: they are filled with whole grain oats and yogurt. The yogurt also makes these blueberry yogurt muffins somewhat dense. Which is fine by me—- I’m limiting the crumb mess that accompanies toddlerhood. Lately I’ve been making a big batch, storing them in a plastic bag in the freezer, and pulling one or two out for an easy breakfast or snack [after reheating for 15 seconds in the microwave].
I made these muffins with a blueberry yogurt, but you could experiment with a different fruit flavor combination too! The final product has somewhat of a blue tint, which made me smile because they reminded me of The Smurfs. Not that Joey would know what a Smurf was… if I called them Paw Patrol muffins I’m sure he would eat the entire batch!
- ¾ cup white flour
- ¼ cup whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup sugar
- 1 cup old fashioned oats
- 1 egg
- 1 cup yogurt [I used blueberry flavor]
- ½ cup fresh blueberries
- Preheat oven to 350 and line muffin pan with liners or spray with cooking spray.
- Whisk together dry ingredients in a large bowl and set aside.
- In a medium bowl, whisk together yogurt and egg. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
- Gently fold in fresh blueberries to the batter. Using an ice-cream scoop, divide batter evenly among 12 muffin tins.
- Bake for 15-17 minutes or until a toothpick comes out clean.
Blueberry Yogurt Muffins make the perfect snack or breakfast-on-the-go! Click To Tweet
this makes me miss gluten. LOL! but i could always use oat flour! You are genius. will you adopt me?
Yum, I LOVE blueberry muffins and so does the hubs. Thanks for the recipe 🙂
These look great. Love the healthy take!
Do you think these would work with a GF flour mix and coconut milk yogurt? They should right?
I always hate sub questions personally, but these look sooo yummy!!
I definitely think so! Let me know how it works out!!
I love the double dose of blueberries in these beauties! Muffins really do make the perfect portable snack, so whenever I make them, I make a ton and freeze a bunch for future use 🙂
That’s my plan with muffins too!! Or what I do when I make them 🙂
My kids would be so happy if I baked these up for them. I actually have everything but the yogurt, need to make these this week! We are blueberry crazy right now!
Same here!! Joey will eat them in muffins but likes to throw them otherwise 😉
Ps…your little guy sounds just like mine! As soon as he wakes up he is ready to go – outside ! shoes ! 🙂
If only we were closer they could play together!
Thank you for the recipe, I made these last night and they are delicious! I didn’t have blueberry yogurt so I used vanilla and they turned out great.
What’s the nutritional facts for these?!
Ashleigh, I just add up the calories for all of the ingredients used then divide that by number of muffins. Works well for me!
Could I add Brewer’s yeast and flax seed flour to turn these into lactation muffins?
Hi! I know this is an older post, but I was wondering if I could use frozen blueberries in this recipe?! Thanks!