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When it comes to satisfying your snack cravings without compromising on health, the Blueberry Bliss Frozen Yogurt Muffin Rounds offer a delightful solution. These muffin rounds are not only irresistibly delicious but also packed with nutritional benefits, making them a guilt-free indulgence. Perfectly suited for breakfast, an afternoon pick-me-up, or a post-workout treat, these muffins are sure to become a staple in your snack rotation.

Frozen Yogurt Blueberry Muffin Rounds

Discover the perfect guilt-free snack with Blueberry Bliss Frozen Yogurt Muffin Rounds! These delicious muffins are made with wholesome ingredients like whole wheat flour, Greek yogurt, and antioxidant-rich blueberries. They're great for breakfast, a post-workout treat, or a tasty afternoon snack. Packed with fiber and protein, these healthy muffins are easy to make and can be frozen for later enjoyment. Elevate your snack game today with this nutritious and flavorful recipe!
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Ingredients
  

2 cups fresh or frozen blueberries

1 ½ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup plain Greek yogurt

¼ cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon lemon juice

Zest of 1 lemon

¼ cup coconut oil, melted (or any light oil)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it with oil.

    Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

      Prepare Wet Ingredients: In a separate bowl, combine the Greek yogurt, honey (or maple syrup), eggs, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!

          Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Tin: Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.

              Bake: Place in the oven and bake for 18-20 minutes, or until the edges are golden and a toothpick inserted comes out clean.

                Cool Down: Remove the muffin rounds from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                  Freeze: After cooling, arrange the muffin rounds on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer to a resealable freezer bag.

                    Serve: Whenever you’re craving a cool treat, grab a muffin round and let it sit at room temperature for about 5 minutes to soften slightly before enjoying!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffin rounds