Greek Yogurt Breakfast Muffins

Glicky Eizikovits Glicky Eizikovits
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These Greek yogurt and blueberry muffins are everything you need for a nutritious breakfast, sweetened naturally with honey and packed full of protein. They are also super quick and easy to prepare. Guaranteed to be the new favorite muffin in your house.

50m 9-10
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Gluten, Wheat, Tree nuts, Egg, Dairy

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.

  2. In a bowl, mix together the flour, oats, almonds, baking powder, baking soda, and cinnamon.

  3. Add the eggs, oil, honey, Greek yogurt, two tablespoons milk, and vanilla extract, and mix until just combined. If the batter is very dense, add another one to two tablespoons milk and mix again. Gently fold in 3/4 cup blueberries.

  4. Fill liners with batter and top each with two to three extra blueberries.

  5. In a zip-top bag, mix together the sugar, flour, oats, almonds, and oil. Sprinkle over the muffins.

  6. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.

Credits

Tips:
Use a 1/4-cup measure for the oil, and then use the same cup for the honey, filling it twice. Measuring the oil first greases the cup so the honey slides out easily.

Oil: I prefer avocado oil, but you can use any oil you like.

Description:
Photography by Chay Berger

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