These Blueberry Oatmeal Greek Yogurt Muffins are overflowing with blueberries and oats and make for a more advantageous biscuit made with NO spread or oil! Ideal for breakfast, dessert or a light bite.
I've been making these biscuits for a moment now, they are incredible for providing for the young ladies for breakfast and a vastly improved decision for my spouses lunch pack than the fatty locally acquired biscuits. Furthermore the blueberries in this formula… stunning!
It's clever however, I chose I had gotten this formula down to a science enough to impart to you. Subsequently started the longest day of my life.
Percent Daily Values depend on a 2,000 calorie diet. Your day by day esteems might be higher or lower contingent upon your calorie needs. Qualities dependent on formula being made with non-fat Greek yogurt and skim milk.
Ingredients
- 1 cup + 1 tbsp all-purpose flour divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup blueberries frozen or fresh
Instructions
- Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
- Combine 1 cup flour, oats, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until combined.
- Toss the blueberries in the remaining flour and then carefully fold them into the batter.
- Divide the batter evenly among the muffin cups, filling to the top.
- Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
- Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
For more detail : bit.ly/2Wjj7qj
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