Blueberry Muffin Tops
These soft and fluffy blueberry muffin tops are made with oat flour and Greek yogurt for a healthy, toddler-friendly breakfast or snack. They’re easy to make, lightly sweetened, and perfect for little hands.
Equipment
- measuring cups and spoons
Ingredients
- 2 cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt optional
- ½ cup plain Greek yogurt dairy-free yogurt if needed
- 2 eggs or sub with flax eggs
- ¼ cup melted butter, ghee, or oil
- 2 tablespoons maple syrup optional for sweetness
- 1 teaspoon vanilla extract
- ½ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt.
- Add the Greek yogurt, eggs, melted butter or oil, maple syrup, and vanilla extract. Stir until combined, then gently fold in the blueberries. Let the batter sit for 2 to 3 minutes to thicken.
- Scoop 2 to 3 tablespoons of batter onto the prepared baking sheet, leaving space between each. Keep them slightly mounded and do not flatten.
- Bake for 14-16 minutes, or until the tops are set and lightly golden. Let cool before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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