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Recipe of the Week: Healthy Greek Yogurt Blueberry Muffins

If you’re spring cleaning your diet, you may have a “no-no” list of foods you’re trying to eliminate from everyday life. That doesn’t mean the cravings for things like baked goods will disappear— But with a few modifications, you’ll be good to go (without the threat of extra squats looming over your head). Make these blueberry greek yogurt muffins the night before your next busy morning for a quick grab-and-go breakfast that will give you energy AND satisfy your sweet craving.

What you’ll need (makes 12 muffins):

  • 1 cup + 1 tbsp all-purpose flour (you can substitute for a mixture of other flours if you’re looking for a denser muffin!)
  • 1 cup rolled oats
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, lightly beaten
  • 1 c plain Greek yogurt
  • ⅓ c honey
  • ¼ cup milk (you can use almond milk instead if you wish!)
  • 2 tsp vanilla extract
  • 1 c fresh blueberries (use frozen if you’re in a pinch!)

How to make:

  • Preheat oven to 350 degrees
  • Prep muffin tin with 12 liners (paper or silicone)
  • Combine one cup of the flour with oats, baking powder, and salt in large bowl
  • In a smaller bowl, combine wet ingredients (eggs, yogurt, honey, milk, vanilla)
  • Mix wet ingredients into dry ingredients until combined
  • Toss blueberries with 1 tbsp flour (this prevents them from sinking to the bottom of the muffins) and then fold into the batter
  • Divide batter among the 12 muffin cups
  • Bake 18-20 minutes (tops should be golden and toothpick should come out clean)
  • Cool completely before transferring or eating

Recipe adapted from