Blueberry Lemon Greek Yogurt Oat Muffins
These Blueberry Lemon Greek Yogurt Oat Muffins make for a delicious and satisfying snack. They are high-fibre and vegetarian friendly.
- Suitable for diets:
- High-Fiber
- Vegetarian
Servings: muffins
Why Diabetes Friendly?
- Whole-grain base: The muffins use ¾ cup whole wheat flour and ¾ cup rolled oats rather than relying solely on refined flour, providing fibre-containing carbohydrate sources.
- Fibre-rich berries: One cup of blueberries is distributed among 12 muffins, adding fruit and dietary fibre along with naturally occurring sugars.
- Protein from yogurt: One cup of Greek yogurt plus an egg and milk adds protein to the batch, helping create a more balanced muffin. Exact protein per serving is not provided.
- Moderate added sweetener: The entire 12-muffin batch contains 3 tablespoons of honey, equivalent to ¾ teaspoon of honey per muffin when evenly distributed. Other ingredients also contribute naturally occurring sugars.
- Defined portions: The recipe makes 12 individual muffins, making it straightforward to use one muffin as a defined portion.
- Balanced ingredients: Each muffin combines whole grains and fruit with protein and fat sources such as Greek yogurt, egg, and canola oil. Exact carbohydrate, fibre, protein, and sugar values depend on the specific ingredients used.
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Equipment
- 12-cup Muffin Tin
- Muffin liners
- 2 mixing bowls
- Grater or Zester
- Wire cooling rack
Ingredients
- Greek yogurt (plain, 2%) 1 cup
- milk ¼ cup
- egg 1 large
- honey 3 tbsp
- canola oil 2 tbsp
- lemon juice (fresh) 2 tbsp
- lemon zest (finely grated ) 1 tbsp
- vanilla extract 1 tsp
- old-fashioned rolled oats ¾ cup
- whole wheat flour ¾ cup
- baking powder 1 tsp
- baking soda ½ tsp
- salt ¼ tsp
- blueberries (fresh or frozen) 1 cup
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Cooking Tips
- Measure portions evenly: Divide the batter equally among all 12 muffin cups to keep serving sizes and carbohydrate intake more consistent from muffin to muffin.
- Avoid overmixing: Stir the wet and dry ingredients only until combined. Overmixing whole wheat muffin batter can produce a tougher, denser texture.
- Limit extra sugar: The blueberries and honey already provide sweetness, so avoid adding sugary glazes or toppings when keeping the muffins diabetes-conscious.
- Boost the protein: Pair a muffin with plain Greek yogurt or another protein-rich food for a more substantial breakfast or snack.
- Use frozen berries: The recipe permits fresh or frozen blueberries. Fold them gently into the batter to minimize crushing and discoloration.
- Cool properly: Let the muffins cool for the specified 5 minutes before moving them to a wire rack, which helps prevent excess moisture from accumulating around them.
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Instructions
- Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
- In a bowl, whisk together Greek yogurt, milk, egg, honey, oil, lemon juice, lemon zest and vanilla.1 cup Greek yogurt, ¼ cup milk, 1 large egg, 3 tbsp honey, 2 tbsp canola oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract
- In a separate bowl, combine oats, whole wheat flour, baking powder, baking soda and salt.¾ cup old-fashioned rolled oats, ¾ cup whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- Toss the blueberries gently with the dry ingredients.1 cup blueberries
- Add the wet ingredients and stir until just combined. Avoid overmixing.
- Divide evenly between the 12 muffin cups.
- Bake for 17–21 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool for 5 minutes before transferring to a wire rack.
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FAQ
- Are these blueberry muffins diabetes-friendly?
They contain whole wheat flour, oats, blueberries, Greek yogurt, and a measured amount of honey, providing a combination of carbohydrates, fibre, protein, and fat. They may fit into diabetes-conscious eating depending on portion size and individual carbohydrate needs. - How much honey is in each muffin?
The recipe uses 3 tablespoons of honey for 12 muffins. When divided evenly, that works out to ¾ teaspoon of honey per muffin, although exact total and added sugar grams are not provided. - Can I use frozen blueberries instead of fresh?
Yes. The recipe specifically allows either fresh or frozen blueberries. - Can I make these muffins gluten-free?
Not as written, because the recipe contains whole wheat flour. A gluten-free substitution cannot be confirmed without testing because changing the flour may affect the structure, moisture, and baking results. - What is the serving size?
The recipe makes 12 muffins, so one muffin can be treated as one of 12 equal portions. The recipe does not otherwise specify a serving size. - How can I make the muffins more balanced for breakfast?
Pair one muffin with a protein-rich food such as plain Greek yogurt. This adds protein without needing to increase the muffin portion itself.
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Nutrition
Per serving
Calories: 109kcal
Carbohydrates: 16.2g
Fiber: 1.7g
Sugar: 6.6g
Fat: 3.5g
Saturated Fat: 0.5g
Trans Fat: 0.02g
Protein: 4.2g
Nutrition Facts
Blueberry Lemon Greek Yogurt Oat Muffins
Serving Size
1 muffin
Amount per Serving
Calories
109
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.02
g
Cholesterol
16.7
mg
6
%
Sodium
144.5
mg
6
%
Potassium
98
mg
3
%
Carbohydrates
16.2
g
5
%
Fiber
1.7
g
7
%
Sugar
6.6
g
7
%
Protein
4.2
g
8
%
Vitamin C
2.8
mg
3
%
Vitamin D
0.1
µg
1
%
Calcium
53.5
mg
5
%
Iron
0.7
mg
4
%
Magnesium
21.4
mg
5
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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