These Greek yogurt blueberry muffins are soft, fluffy, and made in one bowl with simple pantry ingredients like rolled oats, honey, and fresh blueberries.👇👇
They're an easy blueberry muffin recipe for breakfast, snacks, or meal prep, and the Greek yogurt helps keep the muffins moist for days.
Bake a batch in about 30 minutes and keep them on hand for busy mornings, lunchboxes, or quick snacks during the week.
Why You'll Love These Muffins
These Greek yogurt blueberry muffins are a simple homemade breakfast recipe that works well for meal prep, family snacks, and busy mornings.
- Ready in about 30 minutes, great for quick breakfasts or snacks
- One-bowl recipe, no mixer required
- Made with pantry staples like oats, flour, honey, and yogurt
- Great for meal prep, bake once and enjoy all week
- Freezer-friendly, perfect for batch baking
- Family-friendly muffins kids actually eat
Whether you use fresh or frozen berries, these muffins bake up soft with golden tops and juicy bursts of blueberry in every bite.
You can browse more make-ahead breakfasts if you like preparing breakfast ahead for busy mornings, or explore the full collection of muffins for more bakery-style recipes.
Recipe Reviews
- "My family devoured a whole batch in 3 days. So good!" - Elyse
- "So yummy! used vanilla greek yogurt instead." - Heather
- "I really like these! I added extra honey and I find them sweet enough. My kids like them too." - Stacey
See more recipe reviews here
Recipe Ingredients
- 1 cup plain Greek yogurt - use full-fat or 2% for best texture
- ¼ cup milk - any kind (dairy or non-dairy)
- ⅓ cup honey - or maple syrup
- 1 egg
- 2 Tbsp vegetable oil - or melted coconut oil
- 1 tsp vanilla extract
- 1 cup rolled oats - old-fashioned oats work best
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon - optional but adds warmth
- ¼ tsp salt
- 1 cup fresh blueberries - or thawed frozen berries, drained
How To Make Greek Yogurt Blueberry Muffins 👇👇
STEP 1: Preheat Oven
Preheat the oven to 375°F and grease a standard 12-cup muffin tin or line it with paper liners.
STEP 2: Mix Wet Ingredients
In a large bowl add 1 cup plain Greek yogurt, ¼ cup milk, ⅓ cup honey, 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix together and set aside.
STEP 3: Mix Dry Ingredients
In a medium bowl, mix together 1 cup old-fashioned rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon (optional), ½ tsp baking soda, and ¼ tsp salt.
STEP 4: Mix Together
Add the dry ingredients to the wet ingredients bowl and mix together.
STEP 5: Add Blueberries
Fold in the 1 cup blueberries and stir just enough that they are combined. Do not overmix.
STEP 6: Bake Muffins
Scoop about ¼ cup batter into each muffin cup. Bake for 18-20 minutes or until toothpick comes out clean when poked through the center. Let sit for 10 minutes then transfer muffins to a cooling rack.
Recipe Tips
- I prefer to use fresh blueberries because they won't stain the batter. Frozen blueberries release a lot of liquid and can turn the muffins a purple-grey color. If using frozen, thaw and drain first to avoid streaky batter.
- Don't overmix the batter. Stir until the ingredients are just combined to keep the muffins light and fluffy.
- Add lemon zest. About 1 Tbsp adds a bright flavor that pairs beautifully with blueberries.
- Use full-fat Greek yogurt. It gives the muffins a richer texture and helps keep them moist.
- Try other fruit. Raspberries, chopped strawberries, or blackberries all work well in this muffin base.
Why Greek Yogurt Works In Muffins
Greek yogurt adds moisture and richness to the batter, helping these muffins stay soft for several days.
It also balances the sweetness from the honey while adding protein, which makes these muffins a satisfying breakfast or snack option.
Because yogurt adds moisture, these muffins also freeze well and reheat nicely for meal prep breakfasts.
Easy Muffin Variations
These muffins are easy to customize depending on what you have in the pantry.
• Add lemon zest for a bright blueberry flavor
• Swap blueberries for raspberries or chopped strawberries
• Stir in mini chocolate chips for a sweeter version
• Sprinkle chopped walnuts or pecans on top before baking
• Add chia seeds or flaxseed for extra texture
If you enjoy blueberry baking recipes like Blueberry Muffin Bread, you might also like the citrus flavor in Lemon Blueberry Muffins or the yogurt-based dessert Blueberry Orange Yogurt Pound Cake.
Great For Breakfast Meal Prep
These muffins are perfect for weekly meal prep. Bake a batch and store them in the fridge or freezer so you always have a quick breakfast or snack ready.
Pair one with fruit, yogurt, or eggs for an easy family-friendly breakfast on busy mornings.
Using pantry ingredients like oats, flour, and honey also keeps this recipe budget-friendly when baking a full batch for the week.
How To Store Leftovers
- To Store: Keep in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
To Freeze: Let muffins cool completely, then freeze on a baking sheet for 2 hours. Transfer to a freezer-safe bag and freeze for up to 6 months.
To Reheat: Wrap in a paper towel and microwave for 30 seconds.
For more simple homemade muffin recipes, try Banana Oatmeal Muffins, the fruity Raspberry Muffins, or these soft Strawberry Muffins for another easy breakfast bake.
Watch How To Make Greek Yogurt Blueberry Muffins 👇👇
FAQs
Yes, frozen blueberries work well in this recipe. For best results, thaw and drain them first so they don't release too much liquid into the batter. This helps prevent streaky batter and keeps the muffins light and fluffy.
Greek yogurt works best because it is thicker and adds moisture to the muffins. If needed, you can use plain regular yogurt or dairy-free yogurt, but the batter may be slightly thinner and the texture may change slightly.
Yes. You can replace up to half of the all-purpose flour with whole wheat flour. Using a mix of both keeps the muffins soft while adding a little more texture.
Yes. Use a mini muffin tin and fill each cup about ¾ full. Bake at 375°F for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
If you enjoy baking with oats, these Applesauce Oatmeal Muffins are another great option for breakfast or snack meal prep, and if you like using yogurt in baking, the fluffy Greek Yogurt Pancakes are another easy homemade breakfast recipe that comes together quickly. For more homemade baking ideas, browse the full baking and desserts category or explore kid-friendly snacks for simple treats kids enjoy.
These Greek yogurt blueberry muffins are a reliable homemade recipe you can bake any time of year.
They work well for breakfast, snacks, or freezer meal prep, and they're a great way to use fresh or frozen blueberries.
Bake a batch for the week and keep them on hand for quick breakfasts or afternoon snacks.
Greek Yogurt Blueberry Muffins Recipe
Tap Stars To Rate!
Ingredients
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey - or maple syrup
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon - (optional)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh blueberries - or frozen
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl whisk together 1 cup Greek yogurt, ¼ cup milk, ⅓ cup honey, 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
- In another bowl stir together 1 cup rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon (optional), and ¼ tsp salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in 1 cup blueberries gently. Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes until golden on top and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan for 10 minutes, then transfer them to a cooling rack.
Video
Notes
- Use thick Greek yogurt. Full-fat or 2% Greek yogurt gives these muffins the best texture and helps keep them moist for breakfast or snack meal prep.
- Do not overmix the batter. Stir just until the oats, flour, and wet ingredients are combined to keep the muffins soft and fluffy.
- Fresh blueberries work best. Frozen berries can release extra liquid. If using frozen, thaw and drain first to prevent streaky batter.
- Bake in a standard 12-cup muffin tin. Filling each cup about ¾ full helps the muffins bake evenly with rounded tops.
- Freeze extra muffins for meal prep. Let them cool completely, then store in a freezer bag for up to 6 months for quick breakfasts or snacks.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
