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Blueberry Smoothie Bowl Muffins - 52 Best Muffins
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Blueberry Smoothie Bowl Muffins

A smoothie bowl To-Go, baked with oats, eggs, yogurt, plump blueberries, cardamom and some healthy love!
Course Muffins
Cuisine American
Keyword Blueberry Smoothie Bowl Muffin
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings

Equipment

  • Muffin tin

Ingredients

  • 1/2 cup Quick Oats
  • 2 cups All Purpose Flour or almond flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Cardamom
  • 1 cup Plain yogurt or Kefir
  • 2 Eggs Eggs
  • 1/3 cup Sunflower oil or light flavor oil
  • 1/2 cup Sugar extra for topping
  • 1 1/2 cups Blueberries preferably fresh

Instructions

  • Preheat oven to 350
    Line a muffin tin with muffin liners, or use non-stick spray.
  • In a large bowl, mix the yogurt, eggs, oil, sugar, and ½ cup of blueberries.
  • With a fork or hand mixer, mash the blueberries a little and whisk into the egg and yogurt mixture.
  • Slowly fold in the dry ingredients, just fold and not mix.
  • Fold in the remaining whole blueberries.
  • Transfer the batter to prepared muffin tin.
  • Sprinkle a little sugar across the tops before baking.
  • Bake until tops are golden and a toothpick comes out clean, about 25 minutes.

Video

Notes

  • Muffins will keep several days in an airtight container in the fridge, or can be frozen.