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Once your batter is ready and thoroughly mixed, it's time to fill the muffin cups. The best practice for portioning the mixture involves using an ice cream scoop or a large spoon to ensure each muffin cup receives an equal amount of batter. This technique not only promotes uniformity in size but also helps achieve even baking.

Frozen Yogurt Blueberry Muffin Clusters

Discover a healthier snack option with Frozen Yogurt Blueberry Muffin Clusters! These delicious, guilt-free treats combine the sweetness of fresh blueberries and creamy Greek yogurt, providing a satisfying and nutritious indulgence. Packed with vitamins, minerals, and probiotics, they're perfect for everyone. Easy to make and customizable, these clusters are a fantastic way to add more fruit and dairy to your diet. Enjoy them straight from the freezer or slightly thawed for a delightful treat!

Ingredients
  

2 cups fresh blueberries

2 cups plain Greek yogurt

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 cup granola (your choice)

1/2 cup almond flour or whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

Cooking spray or parchment paper for lining

Instructions
 

Prepare the Base: Preheat your oven to 350°F (175°C). Line a muffin tray with muffin liners or spray with cooking spray.

    Mix the Yogurt Mixture: In a medium bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until smooth and well-combined.

      Prepare the Muffin Mix: In a separate bowl, mix together the almond flour (or whole wheat flour), baking powder, and salt. Gradually add the dry ingredients to the yogurt mixture, stirring until just combined.

        Incorporate the Blueberries: Gently fold in the fresh blueberries, being careful not to break them too much.

          Add the Granola: Fold in the granola for added texture and flavor.

            Fill Muffin Cups: Spoon the mixture into the prepared muffin cups, filling them about 3/4 full.

              Bake the Muffins: Place the muffin tray in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

                Cool Down: Once baked, remove the muffins from the oven and let them cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.

                  Freeze Clusters: Once the muffins have cooled, take each muffin and cut it into quarters. Arrange the muffin pieces in a single layer on a parchment-lined baking sheet. Drizzle any remaining yogurt mixture over the top.

                    Freeze the Clusters: Place the baking sheet in the freezer for at least 2 hours or until the muffins are completely frozen. Once frozen, transfer the clusters to a zip-top bag for easy snacking.

                      Serve: Enjoy your Frozen Yogurt Blueberry Muffin Clusters straight from the freezer or let them sit for a few minutes to soften slightly.

                        Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 clusters