Sunday, July 21, 2013

Power Muffins (blueberries, oatmeal, Greek yogurt)


I'm no good at the whole idea of breakfast.

I mean, I LOVE breakfast foods... just not at breakfast. Because eating breakfast food at breakfast time means that I was up early AND cooking early.

And I really, really, really hate mornings.

Which sorta flies in the face of the whole "breakfast is the most important meal of the day" stance that has been drilled into our heads from the time we were in elementary school. For some reason, a coffee drip isn't an acceptable form of breakfast. Hmph.

So, I'm trying harder to embrace this "eating food before noon" idea so I went in search of breakfast items that were healthy, would jump start my day, could be eaten in the car, and took no prep in the morning.

And y'all, did I find a winner!

This muffin is all those things and then some. They are slightly sweet but not ridiculously sweet (like some high calorie muffins out there). They are dense and filling, super easy, and, hello?!, full of blueberries!

You won't even know you're eating a healthy blueberry muffin!


Power Muffins
Non-stick cooking spray
2 cups whole wheat flour
1 cup plain oats, quick or regular
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1.5 cups nonfat Greek yogurt
2 tablespoons honey
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Heat oven to 350.

Coat a muffin tin with cooking spray and set aside.

In a bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, honey, eggs, butter, and vanilla.

Fold the yogurt mixture into the dry mixture and stir to combine well.

Gently fold in the blueberries. *the mixture should be very thick but if it's too thick, or dry and crumbly, add some milk until it mixes well

Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.

Note: these can be wrapped individually and frozen

Source: slightly adapted from Domesticated Academic

45 comments :

  1. These look great! I'm blogging some vegan blueberry muffins next week - that were actually yummy. :) Have you ever thought about scones for quick breakfasts? You can make them when you have time, freeze the dough, then pop one in the oven while you're getting ready. From the freezer they cook in about 17 minutes.
    And you can make them healthier - yogurt or buttermilk instead of cream, whole wheat flour, oats, etc. I'm on an oatmeal regimen in the mornings, in an attempt to be good and eat breakfast... I'll blog it sometime.

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    Replies
    1. Oooh, scones in the morning would be great! Might have to play around with that idea and see if I can come up with something :) Great idea!

      {and I love that you assume I'm usually up more than 17 minutes before leaving the house HAHA)

      Love you friend!

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  2. These blueberry muffins look great. Love that they are healthier and made with yogurt and oats. Good for you for getting in the habit of eating before noon! It's probably a healthy habit worth developing. Have bookmarked these beauties to try soon.

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    Replies
    1. I'm trying - but it sure is much easier to just chug ridiculous amounts of coffee until lunch rolls around :) Thanks for stopping by!

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  3. This is an amazing recipe! I usually find things with only whole wheat flour to be mealy, but these weren't! I doubled the fruit and used one cup frozen blueberries and one cup frozen cranberries. So delicious!

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    Replies
    1. Oh, cranberries sound AMAZING!! I'll have to try that next batch. So glad you liked them! :)

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  4. Just made these....excellent, 2 kids loved me! I had my doubts, the batter was so thick! But yummy

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  5. Do you think I could sub coconut yogurt for the greek yogurt? i've never tried that before...

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    Replies
    1. I've never used coconut yogurt so I am not sure how it would turn out. Might be worth a try, though! Let me know if you give it a try!

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  6. I found these on Pinterest and finally got around to making them. Very glad I did because they're delicious. Soft, not too sweet and perfect for an on the go breakfast. I did use 1 cup of all purpose flour so I could use up a bag taking up space in my pantry but that was the only modification. Great recipe. Thank you!! =)

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    Replies
    1. I'm so glad you liked them! I thought they were the perfect blend of sweet but not too sweet for a quick healthy breakfast. That reminds me, I need to whip up another batch!

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  7. How many calories are in each muffin?

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    Replies
    1. I'm sorry, I don't know and the original author doesn't post them either. You're welcome to plug them into an online calculator though - I think there are several out there that are accurate.

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  8. How many calories in each muffin?

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    Replies
    1. I'm sorry, I don't know and the original author doesn't post them either. You're welcome to plug them into an online calculator though - I think there are several out there that are accurate.

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    2. I put my info into myfitnesspal and got 194 calories. It might be a little off, but it should be close.

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    3. That's what I got too assuming this makes 12 muffins.

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  9. Just tried these today and they came out perfectly! I have been trying for so long to find a healthy blueberry muffin recipe and now I finally have :D thank you!

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  10. So this is now officially my favorite recipe ever, and I will definitely be making it again and again!!
    The only swaps I made were using stevia instead of sugar, and I didn't add in the salt (you may want to add it in the directions so others don't miss it either!)

    For 16 (BIG) muffins, myfitnesspal told me that each muffin was about:
    120 calories, 2.2g fiber, 6.7g protein, 19.6g carbs, and just 4.3g sugar!

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    Replies
    1. Thanks for the calorie info and salt note. I'll go edit it! Thanks!

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    2. Thanks, Sara! I was looking for the protein count. :)

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  11. Thanks for sharing these! Very yummy! Never put yogurt in muffins, but it worked! I'm a Weight Watcher, so made just a couple of changes to make them 3 pts. each (batch of 12). Substituted 1/4 c. applesauce for butter, and added two mashed bananas for sweetness instead of sugar. If batter isn't sweet enough for you without the sugar, I would add just enough Splenda to taste (or whatever sweetener you use). Also added extra blueberries just because I had them, but wouldn't use more than an extra 1/2 c. as too many make the muffins messy after baking. I'll be making these as long as I keep getting blueberries!

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    Replies
    1. Great tips! Thank you! (don't you wish blueberry season lasted forever??)

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  12. Hi Aimee, have been looking for a healthy muffin receipt that isn't too dry for ages now and have found yours! I used dates and walnuts instead of blueberries an coconut oil instead of butter. They are the best muffins so have ever made, thank you!! No chance of freezing any as the wont stick around for long!! Xx

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  13. I have made these muffins a couple of times now, and my family (and my husband's coworkers) say they are the best blueberry muffins they've ever had! Besides this recipe, I added a cup of zucchini, a tsp of cinnamon, and 2 tbsp of lemon juice. Today I am making it into a bread instead of muffins, so I hope that turns out!

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  14. What a nice, portable twist on an oatmeal breakfast. Great to see the

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  15. I love the healthy twist on the regular (and sugary) blueberry muffin! Thanks for the recipe!

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  16. Complete Nutritional Information via My Fitness Pal

    Servings 24.0
    Amount Per Serving
    calories 114
    % Daily Value *
    Total Fat 3 g 5 %
    Saturated Fat 1 g 7 %
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 21 mg 7 %
    Sodium 64 mg 3 %
    Potassium 77 mg 2 %
    Total Carbohydrate 19 g 6 %
    Dietary Fiber 2 g 8 %
    Sugars 7 g
    Protein 4 g 8 %
    Vitamin A 2 %
    Vitamin C 0 %
    Calcium 2 %
    Iron 4 %

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  17. Can you tell me what kind of greek yogurt to use?? Thanks!

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    Replies
    1. I just use plain Greek yogurt, any brand would work.

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  18. I would add 1 cup of flax seed meal in place of some of the oats, substitute natural applesauce for part of the butter and use Splenda 50/50 baking blend and eliminate the honey for a lower fat, less sugar healthier version of this recipe.:)

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  19. Yum! These are so good, just made them. Added a little more blueberries and a handful of chopped strawberries. Hoping my 14 month old likes them as they aren't super healthy but healthier than regular muffins I am sure!! Thank you!

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  20. These look great! Cannot wait to try them. For those of you who are not a fan of the oat texture: blend all the ingredients together before stirring in the blueberries!! ! I've done this with other recipes and the muffins always turn out smooth and fluffy. Just a tip :) Again, cannot wait to try these yum muffins!

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  21. Just tried these and they were delicious. I used 1 cup white flour and 1 cup whole wheat. Also added two mashed bananas to the yogurt/egg mixture. They were really moist and even my fussy17 year old son liked them which was a bonus. :)

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  22. Happy Sunday! I just finished popping a batch of these in the freezer to use for quick weekday breakfasts, but of course I had to try one straight from the oven, and...oh goodness! Thank you, thank you, thank you for giving me hope that muffins could be healthy AND delicious! The past two healthier muffins I had made were a complete failure and I was beginning to feel discouraged. I really needed a winner and your recipe provided that!

    I also used 1c. white and 1c. wheat flour, as well as frozen blueberries, but otherwise stuck to the original recipe. These were awesome with a pat of butter, but were still great without. Thanks again for sharing this delicious recipe!

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  23. These are so awesome!! Totally exceeded my expectations of them. The only changes I made was I used a mix of blueberries, raspberries, and blackberries and doubled it to 2 cups of berries instead of one and left out the salt. Oh, and I added some Enjoy Life mini chocolate chips to just a few of them to appeal to my toddler haha.

    I plugged it all into Myfitnesspal and with the ingredients I used, the macros look like this: 146 calories, 24g carbs, 4g fat, 5g protein, 3g fiber, 80mg sodium.

    I used Kroger white whole wheat flour, Bob's Red Mill extra thick oats, unsalted butter, Private Selection frozen triple berry medley, and Simple Truth Nonfat Plain greek yogurt. The rest of the ingredients won't really vary much in Myfitnesspal.

    Thanks so much for such a good recipe! Love a muffin that tastes good and I can feel good about eating too =)

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  24. Thoughts on subbing honey or maple syrup for sugar?

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  25. I am going to eat some now but wanted to freeze some for later. Any advice on thawing/reheating these?

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  26. Can you use coconut oil in place of the butter?

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  27. There were so great! I replaced the sugar with stevia and they were so so yummy. Thanks for the quick and easy recipe!

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  28. These are really good. This will be a recipe I will continue to make over and over. My husband and daughter really like them as well .They are easy to grab when your in a hurry and filling .Thank you so much for creating it !!!!

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  29. I made these with frozen blueberries today and they are AMAZING!

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  30. Can almond flour be used instead of whole wheat and that's alot of sugar what can be subituted if anything

    ReplyDelete
    Replies
    1. I'm sorry; I have never used almond flour so I can't speak to it. Someone earlier commented that they used stevia but I have not tried it.

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