CategoryBerries, BreakfastDifficultyIntermediate

Yields12 Servings
Prep Time10 minsCook Time24 minsTotal Time34 mins

For the Muffins
 1 ½ cups plain greek yogurt
 3 large eggs
 2 tbsp milk (enough to loosen the batter)
 6 tbsp maple syrup or honey
 1 ½ tsp vanilla extract
 1 ½ cups flour (plus 2 tbsp to coat the blueberries)
 ¾ cup rolled oats
 ¾ tsp salt
 ¾ tsp cinnamon or nutmeg (optional)
 1 cup organic blueberries
Crumble Topping (Optional)
 4 tbsp cold butter
 ⅓ cup brown sugar
 ½ tsp cinnamon
 ⅓ cup rolled oats
 ¼ cup flour

For the Muffins
1

Preheat oven to 350F. Grease or line your muffin pan. 

2

In a large bowl, whisk together your greek yogurt, milk, eggs, maple syrup and vanilla until smooth.

3

In a separate bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon. 

4

Combine wet and dry ingredients. 

5

In a separate bowl, toss your blueberries in a 1-2 tbsp of flour to coat them. Then gently fold the blueberries into the batter.

6

Fill your muffin cups about 3/4 full and top with crumble mixture. 

7

Bake for 20-24 minutes or until a toothpick comes out clean. 

8

Let cool for 5-10 minutes before removing from the pan. 

For the Crumble
9

In a medium bowl, combine brown sugar, oats, flour, cinnamon, and salt.

10

Add the cold cubed butter using a pastry cutter or your fingers and mix until the butter is well-incorporated. 

11

Sprinkle generously over muffin batter before baking. 

Ingredients

For the Muffins
 1 ½ cups plain greek yogurt
 3 large eggs
 2 tbsp milk (enough to loosen the batter)
 6 tbsp maple syrup or honey
 1 ½ tsp vanilla extract
 1 ½ cups flour (plus 2 tbsp to coat the blueberries)
 ¾ cup rolled oats
 ¾ tsp salt
 ¾ tsp cinnamon or nutmeg (optional)
 1 cup organic blueberries
Crumble Topping (Optional)
 4 tbsp cold butter
 ⅓ cup brown sugar
 ½ tsp cinnamon
 ⅓ cup rolled oats
 ¼ cup flour
Blueberry Greek Yogurt Muffins
IngredientsDirections

Blueberry Greek Yogurt Muffins

Yields12 ServingsPrep Time10 minsCook Time24 minsTotal Time34 minsCategoryBerries, Breakfast

Ingredients

For the Muffins
1 ½ cups plain greek yogurt
3 large eggs
2 tbsp milk (enough to loosen the batter)
6 tbsp maple syrup or honey
1 ½ tsp vanilla extract
1 ½ cups flour (plus 2 tbsp to coat the blueberries)
¾ cup rolled oats
¾ tsp salt
¾ tsp cinnamon or nutmeg (optional)
1 cup organic blueberries
Crumble Topping (Optional)
4 tbsp cold butter
⅓ cup brown sugar
½ tsp cinnamon
⅓ cup rolled oats
¼ cup flour

Steps

For the Muffins

Preheat oven to 350F. Grease or line your muffin pan. 

In a large bowl, whisk together your greek yogurt, milk, eggs, maple syrup and vanilla until smooth.

In a separate bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon. 

Combine wet and dry ingredients. 

In a separate bowl, toss your blueberries in a 1-2 tbsp of flour to coat them. Then gently fold the blueberries into the batter.

Fill your muffin cups about 3/4 full and top with crumble mixture. 

Bake for 20-24 minutes or until a toothpick comes out clean. 

Let cool for 5-10 minutes before removing from the pan. 

For the Crumble

In a medium bowl, combine brown sugar, oats, flour, cinnamon, and salt.

Add the cold cubed butter using a pastry cutter or your fingers and mix until the butter is well-incorporated. 

Sprinkle generously over muffin batter before baking. 

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