Go Back
To truly appreciate the Frozen Yogurt Blueberry Muffin Clusters, it’s essential to understand the key ingredients that contribute to both their taste and nutritional value. Each component has its own unique benefits, making this recipe not just a delightful treat but also a health-conscious choice.

Frozen Yogurt Blueberry Muffin Clusters

Satisfy your sweet cravings with Frozen Yogurt Blueberry Muffin Clusters, a delicious and healthy snack for all ages. This creative recipe combines the tangy creaminess of Greek yogurt with juicy blueberries and crunchy granola, making it a perfect guilt-free treat. Easy to make and customizable, they serve as a refreshing dessert, post-workout boost, or party snack. Enjoy a nutritious indulgence that aligns with a balanced diet and delights every palate!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh blueberries (or frozen, thawed)

2 cups plain Greek yogurt

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 cups granola (store-bought or homemade)

1/4 cup chopped nuts (optional: walnuts or almonds)

A pinch of salt

Cooking spray (for non-stick purposes)

Instructions
 

Prepare the Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone liners or lightly grease with cooking spray.

    Mix Yogurt Base: In a large mixing bowl, combine the Greek yogurt, honey (or maple syrup), vanilla extract, cinnamon, and salt. Stir well until smooth and evenly mixed.

      Add Blueberries: Gently fold in the fresh blueberries, being careful not to break them. This will create a beautiful swirl effect throughout the yogurt.

        Prepare Granola Mixture: In a separate bowl, combine the granola and chopped nuts (if using). Toss until well mixed.

          Layering: Start by placing a spoonful of the yogurt mixture into each muffin cup, filling them about halfway. Then, sprinkle a layer of the granola mixture on top. Repeat this process until you reach the top of each cup, finishing with a layer of yogurt.

            Freeze: Once all the muffin cups are filled, transfer the tin to the freezer. Freeze for at least 4 hours or until completely solid.

              Serving: When ready to enjoy, remove the muffin clusters from the freezer and let them sit for a few minutes to soften slightly for easier removal. Pop the clusters out of the muffin pan and enjoy immediately!

                Storage: Store any leftovers in an airtight container in the freezer for up to 2 weeks.

                  Prep Time, Total Time, Servings: 15 mins | 4 hrs (freezing) | 12 clusters