Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries

No oil, no butter... This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. The oats and Greek yogurt will keep you feeling full. Enjoy fresh from the oven or cool completely, store in an airtight container for 2 days, or pack away and freeze.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 183 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons water
• 1 cup quick-cooking oats
• 1 ½ tablespoons vanilla extract
• 1 teaspoon all-purpose flour
• ⅓ cup brown sugar
• ½ cup unsweetened applesauce
• cooking spray
• 1 ¼ cups fresh blueberries
• 1 ¼ cups Greek yogurt

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.

Step 3

Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.

Step 4

Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.

Step 5

Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.

Step 6

Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.