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When it comes to delicious and nutritious snacks, Blueberry Bliss Frozen Yogurt Muffin Rounds stand out as a delightful option that seamlessly combines flavor and health. This recipe is not only easy to make but also offers a refreshing twist on traditional muffins, making it an ideal treat for any time of the day. Whether you’re looking for a quick breakfast, an afternoon snack, or a light dessert, these muffin rounds check all the boxes, inviting both kids and adults to indulge without guilt.

Frozen Yogurt Blueberry Muffin Rounds

Discover the delicious and healthy Blueberry Bliss Frozen Yogurt Muffin Rounds, a perfect snack for any time of day. Packed with blueberries, Greek yogurt, and whole wheat flour, these muffin rounds are not only nutritious but also incredibly easy to make. Ideal for busy mornings or a guilt-free dessert, they offer a delightful balance of flavor and health benefits. Enjoy these versatile treats that everyone, from kids to adults, will love!
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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 ground cinnamon

1 tablespoon fresh lemon juice

Zest of 1 lemon

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

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners or lightly greasing each cup with oil to prevent sticking.

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

      Prepare Wet Ingredients: In a separate bowl, mix together the plain Greek yogurt, honey (or maple syrup), eggs, vanilla extract, fresh lemon juice, and lemon zest. Whisk until the mixture is smooth and homogenous.

        Combine Mixtures: Slowly pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently with a spatula until just combined; be cautious not to overmix—it's okay if there are a few lumps!

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

            Fill Muffin Tin: Use a spoon or an ice cream scoop to fill each muffin cup approximately 3/4 full with the batter.

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

                Cool Down: After baking, remove the muffin rounds from the oven. Allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

                  Freeze: Once cooled, arrange the muffin rounds on a baking sheet in a single layer and freeze until solid, about 1-2 hours. After freezing, transfer the rounds to a resealable freezer bag for storage.

                    Serve: When you're in the mood for a refreshing treat, take a muffin round from the freezer 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

                        - Presentation Tips: For a delightful serving, arrange the muffin rounds on a colorful platter and garnish with a few fresh blueberries and a sprig of mint.