Healthy Mixed Berry Muffins

I was on the computer (procrastinating all of the things that I had to do) and reading tons of different blogs.  I love finding new blogs that make great recipes with things that I have around the house.  This was one of those times that I was super excited to find just one of those recipes for Blueberry Yogurt Oatmeal Muffins at Cook with Sara.  I looked at the list of ingredients and I had them all in the house.  I was going to make blueberry muffins over the weekend so why not get started on Friday.

I had regular oats and not quick oats so I decided to make them a little smaller in the blender.

They were a lot smaller after that but I did get it out before it was oat flour instead of just smaller oats.  I think that it was way better in the muffins to add a little texture but not make them heavy like the last healthy oatmeal muffins that I made.  The added bonus is that I made extra so I have it the next time I need it.

I got out all of the ingredients and while examining the contents of the fridge, decided that I would change up the ingredients a little.  I wanted to use up the oldest yogurt first which was blackberry, strawberry, and vanilla.  Plus, there was an added bonus that my husband's favorite muffin was these really processed mixed berry muffins which I don't usually buy for him anymore since we try to make more homemade.  In case you haven't had those kinds before, they have berry nuggets instead of real berries.

I got out my microwave safe bowl and put the butter in the bowl and microwaved it for 30 seconds until it was melted. 

After it had cooled a little, I added the eggs and vanilla and stirred. 

I added the yogurt which ended up being about three different single serve containers and stirred until combined.

The wet ingredients were really liquid with all of the yogurts mixed in to make a very liquidy so I was a little worried that it would pull together but there were tons of dry ingredients in the recipe.

I added all of the dry ingredients to the bowl.

Then, I combined them until I had the muffin batter.  It was thick but still looked pretty good.

I have lots of blueberries in the freezer which my mom picks for me every year for me.  Last year, I was saving them because we were at the end of the bag and then my mom arrived with three other bags in the nick of time.  I need to combine some bags because there are four bags that are all about half full.  But I was excited to finally make some muffins with them!!  My son isn't a fan of fruit so I don't usually make things with berries because it means that he won't eat them but I was really glad to get a chance to make something for me to enjoy.

I added the blueberries into the batter and folded them in.  It is way easier to do this with frozen blueberries then fresh blueberries.  If you do it with the fresh fruit, they often smoosh and don't stay solid.  The frozen blueberries are way easier to mix in especially with thick batter like this recipe.

I greased my muffin cups and added the batter.

I got 21 muffins total out of the batter of which I promptly ate three for my lunch.  Great hot out of the oven with some butter.  YUM!!! But I finished most of them right out of the container for a quick breakfast on the run when I didn't have enough time to heat them up in the toaster oven.

I was going to try to freeze some to have later but they didn't make it that long.  I hope that you try out this recipe yourself soon and make sure you check out Cook with Sara and her recipe and great blog.

Healthy Mixed Berry Muffins

2 cups flour
1 cup oats
2/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups yogurt with fruit in the bottom or vanilla (any kind you want) or three small containers
2 eggs, lightly beaten
4 Tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
1 cup fresh or frozen blueberries

In a microwave safe bowl, add butter and microwave for 30 seconds or until melted.  Let cool and combine with yogurt, eggs, and vanilla. Add flour, sugar, oats, baking powder, baking soda and salt to the wet ingredients. Stir to combine completely. Gently fold in blueberries.

Spoon into greased or paper-lined muffin tins. Bake at 350 until top is golden and springs back when you gently touch it, 20-25 minutes.

Shared at Follow Our Thrift at Cleverly Simple
and Saturday Night Fever at Yummy Healthy Easy