Light and delicious: Healthy blueberry muffins for breakfast or snack

If you're looking for a light but delicious breakfast alternative, these healthy blueberry muffins are the way to go. Made with oats, whole wheat flour, and Greek yogurt, and sweetened with just honey, they're irresistibly soft and moist.

Ingredients:

• ¾ cup white flour
• ¾ cup wholemeal flour
• 1 cup oats (plus a little for sprinkling)
• 1 ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup melted butter
• ½ cup honey
• 2 eggs (at room temperature)
• 1 cup of Greek yogurt
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon sugar (for sprinkling)

 

Method of preparation:

1. Preheat the oven to 220°C and prepare a muffin pan with paper liners or grease it with oil.
2. In a large bowl, mix the flour and oats. Set aside a small spoonful of flour. Add the baking powder, baking soda, salt, cinnamon, and nutmeg to the remaining dry ingredients and mix.
3. In another bowl, combine the melted butter with the honey, then add the eggs, Greek yogurt, and vanilla. Mix well.
4. Combine the dry and liquid ingredients, stirring until combined (do not overmix).
5. In a small bowl, mix the blueberries with the reserved teaspoon of flour, then carefully add them to the batter.
6. Divide the mixture evenly into the muffin tins, filling them to the top. Sprinkle with sugar and a little oats.
7. Bake for 5 minutes at 220°C, then reduce the temperature to 175°C and bake for another 15-17 minutes, until golden brown.
8. Let the muffins cool for 5 minutes in the pan, then transfer them to a rack to cool completely.

 

These muffins are great not only for breakfast, but also as a healthy snack anytime. Store them in the refrigerator for freshness for up to seven days or freeze them for later, so you'll always have a delicious, homemade muffin on hand.