Greek Yogurt Blueberry Muffins are a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.
Blueberry Yogurt Oatmeal Muffins
These blueberry yogurt muffins are made using Greek yogurt, blueberries, rolled oats and flour. They’re incredibly delicious, not too sweet, and make a delightful snack.
I really like to make a double batch of the recipe and freeze half for later. This makes it easy for family members to grab one, wrap it in a paper towel, and reheat it in the microwave whenever they’re feeling hungry.
I love easy grab-and-go breakfast ideas like my 6 easy pancake muffin flavors, popular banana oatmeal muffins, and flaxseed muffins!
Recipe 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
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh blueberries – or frozen
You can use either fresh or frozen blueberries, but if you’re using frozen, make sure to thaw them first and drain any excess liquid.
How To Make Blueberry Yogurt Oat Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 375°F. Grease a muffin pan or line it with cupcake paper liners. Set aside.
STEP 2: 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: In a medium bowl, mix together 1 cup old-fashioned rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt.
STEP 4: Add the dry ingredients to the wet ingredients bowl and mix together.
STEP 5: Fold in the 1 cup blueberries and stir just enough that they are combined. Do not overmix.
STEP 6: Scoop about ¼ cup of batter into each muffin tin. 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 will turn the muffins a purple-grey color.
- When you stir the batter, only mix until all the ingredients are combined just enough. Overmixing will activate the gluten and make the muffins a more chewy texture.
- You can use this same recipe to create chocolate chip muffins. Just swap the blueberries with 1 cup of chocolate chips.
- Try adding 1 Tbsp of lemon zest to the batter! Lemon and blueberry taste great together.
- You can use a different type of fruit in this recipe. Try using raspberries, blackberries, or diced strawberries instead of blueberries.
- I used plain Greek yogurt for this recipe. You can also use plain yogurt, sour cream or a dairy-free yogurt alternative.
How To Store Leftovers
- To Store – Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
- Freezing Muffins – An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours after they’ve completely cooled from baking. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months for the best freshness.
- To Thaw – Place in the microwave for 30 seconds wrapped in a paper towel.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Ultra Power Hand Mixer – I prefer to bake with a hand mixer instead of a stand mixer as it takes up a lot less space and is much more affordable. This Kitchenaid mixer is the one that I have and I love it!
- Non Stick Muffin Pan – I highly recommend getting two good-quality muffin pans an making a double batch of this recipe so you can freeze half of the muffins for later.
- 3-Set Mixing Bowls – This set of 3 mixing bowls makes it easy to mix ingredients. They stack nicely with each other and are easy to clean.
- Magnetic Measuring Spoons Set – I love these magnetic measuring spoons which stay nice and organized together when storing them!
- Silicone Spatula (Tool Set) – A good set of silicone cooking utensils makes life in the kitchen so much easier.
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Blueberry Yogurt Muffins
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
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh blueberries - or frozen
Instructions
- Preheat the oven to 375°F. Grease a muffin pan or line it with cupcake paper liners. Set aside.
- 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.
- In a medium bowl, mix together 1 cup old fashioned rolled oats, ¾ cup all purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt.
- Add the dry ingredients to the wet ingredients bowl and mix together.
- Fold in the 1 cup blueberries and stir just enough that they are combined. Do not overmix.
- Scoop about ¼ cup of batter into each muffin tin. 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.
Video
Recipe Notes:
- Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
- Freezing Muffins: An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours after they’ve completely cooled from baking. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months for the best freshness.
Nutrition
The nutritional information provided is an estimate and is per serving.