With a stir of a spoon and just four ingredients, you’ll be ready to put these Yogurt Blueberry Oatmeal Muffins in the oven before it’s even preheated! Using yogurt instead of the typically called for egg makes for a lighter, less dense muffin. That also makes them even harder to resist going back for just one more!
What is it about muffins that can absolutely save a morning? Especially on a school day. Instead of asking everyone what they want to eat, I can simply get out the plates, pour glasses of milk and set muffins in front of the menagerie. No complaints, no requests for anything else – except for additional muffins, of course!
A few months ago, I introduced you to my Homemade Oatmeal Muffin Mix. This is something I always try to have on hand as it makes baking a dozen muffins the easiest task ever. It’s shelf stable and I usually make two batches at once as our family of soon-to-be six can demolish almost two dozen muffins in one sitting with just enough leftover for breakfast the next day.
These Yogurt Blueberry Oatmeal Muffins get the same jump start to success using that mix. With a stir of a spoon and just three additional ingredients, you’ll be ready to get them in the oven before it’s even preheated! Using yogurt instead of an egg – you could also substitute sour cream – makes for a lighter, less dense muffin. That also makes them even harder to resist going back for just one more!
Even better? These muffins freeze well and reheat beautifully so you have no excuses not to have something delicious for breakfast each morning!
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This recipe first appeared in my monthly contributor post at My Organizing Junkie, here.