These blueberry power muffins are sure to be a family pleaser.
Another muffin recipe coming at ya! This recipe may be top 5 for me. These blueberry power muffins are not overly sweet, they combine my love language fruit (blueberries), and my 4 year old loved them. I’d say that’s a win in my book.
Although I am making all sorts of muffins in this series, I personally prefer muffins that are a bit healthier and not as sweet. I like to grab one for a quick breakfast on the go, or as a snack to take in the car on our busy days. So something a bit healthier than a cupcake is preferable.
My daughter is super picky about her muffins. Like she really only likes about half of the ones I make (or less). But like I said, these were a huge hit! If I can get her to eat something besides chicken nuggets I’m a happy Mama!
I call these power muffins because they are packed with protein from the Greek yogurt, have very little sugar, and are made with whole wheat and oats as the base. They are dense but still moist. Each muffin comes out to under 120 calories and about 5 grams of protein. Not bad for a quick and filling breakfast on the go!
- 2 cups whole wheat flour
- 1 cup oats (old fashioned or quick cooking both work)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons agave (can sub honey or maple syrup)
- 2 eggs, room temperature and lightly beaten
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled to warm
- 1 1/2 teaspoons vanilla
- 1 heaping cup fresh blueberries
- Preheat oven to 350 degrees. Coat muffin tin with cooking spray.
- In a large bowl, combine flour, oats, baking power, baking soda, salt and sugar.
- In a medium bowl, combine yogurt, agave, eggs, melted butter and vanilla.
- Add the wet ingredients to the dry ingredients and mix until the wet ingredients just coat the dry ingredients.
- Gently fold in blueberries (you don't want them to get smashed so be gentle).
- Fill each muffin cup to the top. They will be very full.
- Bake for 20-25 minutes, or until toothpick comes out clean.
- Let cool in pan for 5 minutes, then remove to wire rack to finish cooling.
- * This batter is really thick. If it's too dry and not fully combining, try adding a bit more yogurt, or a few tablespoons of milk.
Warm them up the next day and add a little butter for a tasty morning breakfast.