Blueberry Power Muffins

After our first born was comfortable with finger foods, I searched for easy breakfast options that would pack in the nutrition and make our morning routine simpler.  The ingredients are basic and almost always on hand in our house.

When I discovered the the author of this recipe deleted their website leaving me without the recipe, I was forced to come up with my version of the original.

These muffins are also freezer friendly. We often freeze 1/2 of the freshly baked muffins and pull them out individually as needed at a later time when a quick breakfast is needed.

Power Muffins

non-stick cooking spray

2 cups whole wheat flour (you can substitute almond flour, 1:1 ratio may work but if the batter is too wet, you may need to add more)

1 cup plain oats, quick or regular (we always have rolled oats on hand)

1/2 cup sugar (or substitute honey or coconut sugar)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1.5 cups of nonfat vanilla yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1.5-2 cups of fresh blueberries (I’ve also used frozen and they worked fine.  Do not thaw ahead of time if using frozen.)

Optional add-ins: shredded zucchini (1 small), chia seeds, & shredded carrot. Your little ones will never know!

Heat oven to 350.

Line a muffin tin with liners or parchment paper squares. 

In a bowl, combine dry ingredients – flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, eggs, butter, and vanilla.

Fold the yogurt mixture into the dry mixture and stir to combine well.

Gently fold in the blueberries. *the mixture should be very thick and sticky in consistency.

(If you’re opting to add in shredded veggies and/or chia seeds, fold them in at this step.)

Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.

Makes 12-15 muffins depending on how you portion batter.

Note: these can be frozen to use as needed.


*If you are looking for another gluten free option, try this delicious version from Sally’s Baking Edition.

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When we have a family road trip scheduled, I always plan to have either blueberries or an abundance of bananas at home the week of to bake one of two family favs. •<>•<>• Blueberry Power Muffins + Banana Bread 🖤 •<>•<>• These protein power muffins are loaded with Greek yogurt, shredded carrot or zucchini (depending on what is in the fridge), and fresh blueberries. I prefer baking vs buying baked goods so that I can sneak in veggies for our littles and control the added sugars. Plus we have a peanut allergy in the house…need I say more? Bonus- they are freezer friendly. ••••••••••••••••••••••••••••••••••••• Do you have tiny picky eaters at home? I promise these muffins are a baked good that you won’t feel guilty about giving to them and they will love. ••••••••••••••••••••••••••••••••••••• Sharing this recipe and Green Monster Muffins (aka Hulk muffins) on the blog this week. For this weeks trip, I baked @joannagaines Banana Bread and it is 👌🏼🥰. A family fav for sure. Tip: when you don’t feel like baking and using up ripe bananas, peel and freeze. They are great for smoothies! ••••••••••••••••••••••••••••••••••••• #4havenssake #toddlermeals #toddlerlife #powermuffins #cleaneating #mommyblogger #farmhousestyle #farmtable #tablescape #worldmarket #nadeaufurniture #southernliving #heyhavenhey #graceinmyspace #homemade #magnoliatablecookbook

A post shared by Amanda Leggette (@4havenssake) on

Happy baking friends! – Amanda

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