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Blueberry Muffins

Muffins make for a great breakfast, whether you're on the go or having breakfast in bed. These muffins are (somewhat) healthy, with oat bran, yogurt, and plenty of blueberries! The best part is, they're a snap to make, so if you have a muffin craving, these sweet little guys will be ready in no time!

Makes about 18 large muffins


  • 1 1/2 cups all-purpose flour

  • 1/2 cup oat bran

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup granulated sugar 

  • 4 tablespoons melted salted butter, cooled (that's 1/2 stick)

  • 1 1/4 cups yogurt 

  • 1 teaspoon vanilla extract

  • 1 1/2 cups frozen blueberries


  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a large muffin tray with cupcake wrappers.

  2. In a large bowl, whisk together the all-purpose flour, oat bran, baking powder, and salt. Add in the frozen blueberries, and stir until all of them are coated in flour. Set aside.

  3. In a smaller bowl, combine the sugar, melted butter, yogurt, and vanilla. Stir until smooth and homogeneous.

  4. Add the yogurt mixture to the flour and blueberry mixture. Stir until everything is gently combined. We don't want to over-mix the muffin batter. 

  5. Use an ice cream scoop or a large spoon to portion out the muffins. For an extra sweet crunch, sprinkle the muffin top with turbinado sugar (course cane sugar). Bake for 20-25 minutes, rotating halfway. 

  6. Once the muffins are completely cool, store them in airtight container at room temperature for up to a week. But believe me, these muffins are best eaten fresh out of the oven!


Egg-less muffins

You may have noticed that this muffin recipe has no eggs, even though most muffin recipes do. Well, the yogurt provides enough binding and moisture and the baking powder provides enough rise that there's no need for an egg! 

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