Blueberry Yogurt Oat Muffins are moist and full of flavor. They’re a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.
I love these muffins because they’re simple and family-friendly. I can make a large batch of these on Sunday to use for quick breakfasts or snacks throughout the week. Batch prep has always been my secret weapon for eating healthy and saving time in the kitchen.
Blueberry Yogurt Oat Muffins
These blueberry yogurt oat muffins make a really easy breakfast on the go, or afternoon snack. The great thing about homemade baking is that you can control the ingredients you put into your food. Things like good quality flours and sweeteners really do make a big difference in the quality of taste and nutrition that your family receives.
These healthy blueberry yogurt oat muffins are nut free and make a great snack for kids at school. They’re made with whole rolled oats, and combined with organic all-purpose flour. This recipe is easy to customize. Feel free to swap out the blueberries for raspberries, mashed banana, apples, chocolate chips, seeds or nuts if you’d like.
Blueberry Yogurt Oat Muffin Ingredients
- Greek Yogurt – I used plain greek yogurt for this recipe. You can also use plain regular yogurt or a dairy-free yogurt alternative.
- Old Fashioned Rolled Oats – I used gluten-free sprouted rolled oats. You can use any kind of large flake rolled oats that are available locally to you.
- All-Purpose Flour – I used organic all-purpose flour, but you could also use spelt flour, whole wheat flour or oat flour for this recipe.
- Blueberries – I used frozen blueberries. You can also use fresh blueberries.
- Everything Else – You’ll also need milk, egg, cooking oil, vanilla extract, baking powder, baking soda, cinnamon, and salt.
Blueberry Yogurt Oat Muffin Directions
- Combine Wet Ingredients: In a small bowl, add the greek yogurt, milk, maple syrup, egg, cooking oil and vanilla extract.
- Mix The Dry Ingredients In A Separate Bowl: Stir together the old-fashioned rolled oats, flour, baking powder, cinnamon, baking soda, and salt.
- Add Wet Ingredients To Dry Ingredients. Mix everything together for a smooth batter.
- In a small bowl, add the blueberries and 1 Tbsp of flour. Mix together.
- Fold In Blueberries. Add the blueberry mixture into the batter and mix together gently until just combined.
- Pour into a muffin pan with paper liners and bake at 375°F for 18-20 minutes.
More Muffin Recipes
- Zucchini Orange Muffins – They’re a wonderful way to use zucchini in your baking. These muffins are gluten-free and have no refined sugar.
- Classic Raisin Bran Muffins – Wholesome, filling, and delicious. You’ll love these muffins as a simple grab-and-go breakfast.
- Banana Chocolate Chip Spelt Muffins – Craving a wholesome muffin recipe? Look no further, these spelt banana chocolate muffins check all the boxes.
- Farmhouse Sausage Muffins – They’re a breakfast all-in-one that your family will love. Save these for special occasions or slow weekend mornings.
- Zucchini Chocolate Chip Muffins – Made with grated zucchini and chocolate chips, they’ll have you pleasantly surprised and craving more after the first bite.
Blueberry Yogurt Oat Muffins
- 1 cup greek yogurt
- ¼ cup milk
- ⅓ cup maple syrup - or honey
- 1 egg
- 2 Tbsp cooking oil - (avocado oil, liquid coconut oil etc)
- 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 or frozen blueberries
- 1 Tbsp all-purpose flour
- Preheat the oven to 375°F. Line a muffin pan with cupcake paper liners. Set aside.
- In a small bowl add the greek yogurt, milk, maple syrup, egg, cooking oil, and vanilla extract. Mix together and set aside.
- In a large bowl, whisk together the old fashioned rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a different bowl, add the blueberries and 1 Tbsp of flour. Mix together and set aside.
- Add the liquid ingredients to the dry ingredients bowl and mix together.
- Gently fold the blueberries into the batter until just combined.
- Scoop approx 1/4 cup of batter into each muffin tin. Bake for 18-20 minutes or until toothpick comes out clean when poked through the center. Let rest for 10 minutes then remove from pan and place on a cooling rack. Muffins can be stored in an air tight container in the fridge for up to 1 week.