Blueberry Oatmeal Greek Yogurt Muffins

These Blueberry Oatmeal Greek Yogurt Muffins burst with juicy blueberries and hearty oats, making a healthier muffin that skips butter and oil—perfect for a wholesome start to your day!

I’ve been whipping up these muffins for quite a while now. They’re my go-to breakfast for the girls and a way better option to slip into my husband’s lunchbox than those calorie-packed store-bought ones.

And let me tell you, those blueberries? Absolute game changers. They add such a fresh, sweet pop that really takes these muffins to the next level.

How to avoid rubbery muffins

Since sharing this recipe, I’ve seen a handful of folks say their muffins turned out rubbery. Let’s get to the bottom of that!

Here’s the scoop: rubbery muffins usually mean one of two things — either you didn’t properly scoop and level your flour, or you overmixed the batter. Both lead to those dense, tough muffins nobody wants.

When you’re mixing muffin batter, just blend the wet and dry ingredients until they’re barely combined. You actually want a lumpy, thick batter — smooth is not the goal here!

Ingredients for the Blueberry Oatmeal Greek Yogurt Muffins

Flour – Make sure to spoon and level it properly. This helps keep your muffins light and fluffy, not dense.

Rolled oats – I stick with rolled oats because they hold up nicely here, but feel free to experiment if you like. Just know it might change the texture.

Baking powder – This little agent is what gives your muffins that lovely rise.

Salt – A pinch of salt really pulls all the flavors together and makes them shine.

Eggs – Use large eggs at room temperature. This helps with the texture and binding.

Greek yogurt – I go full fat for richness and moisture. Full fat Skyr works too! Avoid low fat or flavored varieties—they change the muffin’s balance.

Honey – This adds a natural sweetness, but you can swap in liquid stevia or pure maple syrup if you prefer. Thinking about using granulated sugar? You might want to add a splash more milk to keep things moist.

Milk – Room temperature milk helps everything come together smoothly.

Vanilla extract – Just a touch lifts the flavor of the batter beautifully.

Blueberries – Fresh or frozen (unthawed) both work great. If you don’t toss your blueberries in flour first, use the full 1 cup plus 1 tablespoon of flour in the batter to help keep them from sinking.

Blueberry Oatmeal Greek Yogurt Muffins

Yields: 1 dozen

Ingredients:

1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
1 cup blueberries, fresh or frozen

Directions:

Start by preheating your oven to 350°F. Get your muffin pan ready by either greasing it or lining it with 12 silicone muffin liners. I recommend silicone—these muffins are a bit sticky, so silicone makes popping them out much easier.

In a large bowl, mix together 1 cup of flour, rolled oats, baking powder, and salt. Give those dry ingredients a good stir so they’re evenly combined.

Next, whisk the eggs, Greek yogurt, honey, milk, and vanilla extract together in a medium bowl until smooth and combined.

Pour the wet ingredients into the bowl with your dry ingredients and gently fold them together. Remember: stop mixing as soon as you no longer see dry flour. Don’t overdo it!

Before folding in your blueberries, toss them in the remaining tablespoon of flour. This little trick helps keep them suspended in the batter so they don’t all sink to the bottom.

Fold the floured blueberries carefully into your batter, so they’re evenly distributed.

Divide the batter evenly between your muffin cups, filling each one right to the top.

Pop the pan in the oven and bake for 18-20 minutes. You want the tops to be firm and just starting to turn a nice golden color. Test them the old-fashioned way with a toothpick—it should come out clean!

Once baked, let the muffins cool completely in the pan before moving them to any storage container or diving in.

Pro tip: These muffins are lower in fat, so they’ll cling to paper liners. If you want muffins that slip right out, stick with silicone liners. They make cleanup and muffin removal so much easier!

Storage Tips

Got leftovers? No worries! These muffins keep well at room temperature for up to two days if stored in an airtight container. If you want to keep them fresh longer, pop them in the fridge for up to a week. For even more convenience, freeze them individually wrapped for up to three months. When you’re ready to enjoy one, just thaw at room temperature or warm it up in the microwave for 15-20 seconds.

Make-Ahead Tips

These muffins are fantastic make-ahead options for busy mornings. You can mix up the batter the night before, cover it tightly, and refrigerate overnight. Just give it a gentle fold before scooping it into your pan and baking the next day. Or bake the whole batch ahead and stash them in the fridge or freezer for grab-and-go snacks or quick breakfasts.

Variations

Want to shake things up a bit? Try these ideas:

• Swap the blueberries for raspberries, chopped strawberries, or even chocolate chips for a sweeter twist.
• Stir in a teaspoon of cinnamon or a dash of nutmeg to add warm spice notes.
• Use almond or oat milk to make this recipe dairy-free (just be sure your yogurt choice fits your dietary needs).
• Add a tablespoon of chia seeds or ground flaxseed for a fiber boost.

Serving Suggestions

These muffins are a perfect all-around snack. Serve them warm with a smear of butter or cream cheese for breakfast. They also make a tasty light dessert or an easy lunchbox treat. Pair with a glass of milk or your favorite coffee for a quick pick-me-up any time of day.

Recipe FAQs

Q: Can I use low-fat or flavored yogurt?
A: I don’t recommend it because it can change the texture and sweetness of the muffins. Full fat plain Greek yogurt or Skyr gives the best moistness and flavor.

Q: Can I use fresh blueberries instead of frozen?
A: Absolutely! Both work great. If using fresh, still toss them in the flour so they don’t sink to the bottom.

Q: How do I prevent my muffins from being rubbery?
A: Keep your flour measured properly—spoon and level it—and don’t overmix your batter. Mix just until combined, even if the batter looks lumpy.

Q: Can I substitute the oats for oat flour or quick oats?
A: I haven’t tested that, so results may vary. Rolled oats add texture and chew that you’ll miss with other types.

Q: Can I use granulated sugar instead of honey?
A: Yes, but you might need to add a little more milk to keep the muffins moist since granulated sugar doesn’t add moisture like honey does.