Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Blueberry Oatmeal Greek Yogurt Muffins bursting with fresh blueberries and hearty oats, made without butter or oil for a wholesome breakfast or snack.

  • Total Time: 33-35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 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 full-fat Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk, room temperature
  • 2 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen (unthawed)

Instructions

  1. Preheat oven to 350°F (177°C). Grease a muffin pan or line with 12 silicone muffin liners for best results.
  2. In a large bowl, mix 1 cup all-purpose flour, rolled oats, baking powder, and salt until evenly combined.
  3. In a separate medium bowl, whisk together eggs, Greek yogurt, honey, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together, mixing only until the dry flour is no longer visible; batter should be lumpy and thick.
  5. Toss blueberries in the remaining 1 tablespoon flour to prevent sinking, then gently fold into the batter.
  6. Evenly divide batter among the 12 muffin cups, filling each to the top.
  7. Bake for 18-20 minutes until tops are firm and golden and a toothpick inserted comes out clean.
  8. Let muffins cool completely in the pan before removing or storing.

Notes

To avoid rubbery muffins: properly spoon and level flour; do not overmix batter., Silicone muffin liners are recommended as these muffins are sticky and can cling to paper liners., Use full-fat plain Greek yogurt or Skyr for optimal moisture and flavor; avoid low-fat or flavored yogurts., Honey can be substituted with liquid stevia or pure maple syrup. Using granulated sugar requires adding more milk to maintain moisture., Blueberries can be fresh or frozen (unthawed); tossing in flour prevents sinking., Store muffins at room temperature in an airtight container for up to 2 days, refrigerate up to 1 week, or freeze individually wrapped up to 3 months., Batter can be prepared the night before and refrigerated; stir gently before baking., Variations include swapping blueberries for other berries or chocolate chips, adding spices like cinnamon or nutmeg, using dairy-free milk alternatives, or adding chia seeds or ground flaxseed.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximately 150-170 calories per muffin (estimate)
  • Fat: Approximately 2-3g per muffin (estimate)
  • Carbohydrates: Approximately 25g per muffin (estimate)
  • Protein: Approximately 5g per muffin (estimate)