Yum! Blueberry Yogurt Breakfast Squares are soft, tangy, and lightly sweet—perfect for mornings or snack time. Here’s a full recipe:
🫐 Blueberry Yogurt Breakfast Squares
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar (light or dark)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup plain or vanilla yogurt
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional Topping
- 2 tbsp coarse sugar or crumb topping
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease or line an 8×8-inch baking pan with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
- In a separate bowl, whisk yogurt, oil, egg, and vanilla until smooth.
4. Combine
- Gently fold wet ingredients into dry until just combined.
- Fold in blueberries carefully—avoid overmixing to keep batter light.
5. Bake
- Pour batter into prepared pan.
- Smooth the top, sprinkle crumb topping or coarse sugar if desired.
- Bake 25–30 minutes or until a toothpick inserted comes out clean.
6. Cool & Serve
- Let cool in pan 10 minutes, then lift out with parchment and cut into squares.
- Serve warm or room temperature.
Tips
- Swap blueberries for raspberries, chopped strawberries, or chocolate chips.
- Greek yogurt makes it tangier and more protein-packed.
- These freeze well—perfect for grab-and-go breakfasts.
If you want, I can make a quick 1-minute TikTok-style script for this recipe, showing each step visually with appealing shots. It could make it super “shareable.”
Do you want me to do that?
