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Blueberry Yogurt Muffins

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Blueberry Yogurt Muffins are a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.

These blueberry muffins are a delicious and nutritious breakfast or snack option. These muffins are light, fluffy, and packed with juicy blueberries, making them an easy family favorite. Not only are they delicious, they’re also easy to make and customizable.

Looking down on a bunch of blueberry yogurt muffins surrounded by small bowls of blueberries and oats.

Greek Yogurt Blueberry Muffins

Blueberry yogurt muffins are a delicious and healthy breakfast or snack option that can be enjoyed by everyone. They are easy to make and can be customized to suit individual preferences.

  • HEALTHY – Yogurt is a healthy addition to blueberry muffins, as it adds moisture and a tangy flavor.
  • CHEAP – These muffins are a great way to use up leftover yogurt and frozen blueberries.
  • FREEZER-FRIENDLY – These are the perfect grab-and-go snack to freeze. We recommend making a double batch as these will keep frozen for up to three months!

Whether you are looking for a quick breakfast option or a snack to satisfy your sweet tooth, blueberry yogurt muffins are a great choice. They are easy to make, delicious, and packed with nutrients that your body needs. So why not give them a try and see for yourself how delicious they can be?

We love easy grab-and-go breakfast ideas like our pancake muffins with six flavors, popular banana oatmeal muffins, and flaxseed muffins!

Recipe ingredients on the counter including bowls of blueberries, rolled oats, honey, flour, greek yogurt, milk, vanilla, vegetable oil, salt and baking powder.

Recipe Ingredients

Before we begin, let’s gather all the dry ingredients that we need:

  • GREEK YOGURT – I used plain greek yogurt for this recipe. You can also use plain yogurt, sour cream or a dairy-free yogurt alternative.
  • 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.
  • 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.
  • MILK – Regular milk is needed for moisture. You can swap with a dairy-free alternative like almond milk or oat milk.
  • HONEY – Honey adds the perfect sweetness to the recipe. You can also use maple syrup or brown sugar.
  • EGG – You’ll need one large egg.
  • COOKING OIL – You can use vegetable oil, canola oil, avocado oil, or olive oil.
  • ETC – You’ll also need vanilla extract, baking powder, baking soda, cinnamon, and salt.

Helpful Tip: Make sure to use plain, unflavored yogurt for this recipe. 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.

Variations

Blueberry yogurt muffins are a versatile treat that can be customized to suit your taste. Here are a few perfect blueberry muffins variations to try:

  • CHOCOLATE CHIPS – For a sweeter twist, try adding 1/2 cup of chocolate chips after mixing in the blueberries.
  • LEMON – If you’re a fan of citrus flavors, try adding 1 tablespoon of lemon zest with the dry ingredients.
  • STREUSEL TOPPING – Mix together 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, and 2 tablespoons of melted butter. Sprinkle the flour mixture on top of the muffins before baking. The streusel topping adds a delicious crunch to the muffins.
  • GLUTEN FREE – For those with gluten sensitivities, simply substitute the all-purpose flour for a gluten-free flour blend. You can also add 1 teaspoon of xanthan gum to help the muffins rise.
Four images showing steps to make recipe including a bowl of dry ingredients, bowl of batter with blueberries dumped in, unbaked muffins in the muffin tin with paper liners, and bake muffins in the muffin tin.

Blueberry Yogurt Oat Muffin Directions

Now that you have all the necessary ingredients, let’s get started on baking some delicious blueberry yogurt muffins.

  • PREP – First, preheat your oven to 375°F and line a muffin tin with muffin liners or grease with cooking spray.
  • WET INGREDIENTS – In a large mixing bowl, mix together the greek yogurt, milk, honey, egg, cooking oil and vanilla extract until smooth.
  • DRY INGREDIENTS – In a medium bowl, add oats, flour, baking powder, cinnamon, baking soda, and salt. Stir until mixed.
  • MIX – Pour the wet yogurt mixture into the dry mixture and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
  • BLUEBERRIES – Gently fold in the blueberries, being careful not to crush them. Divide batter into the prepared muffin tin, filling each cup about ¾ full.
  • BAKE – Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Helpful Tip: Sift the flour into the dry ingredients bowl to get a lighter fluffier muffin texture.

How To Store Leftovers

Easily store these muffins for a later day when you want to enjoy them. They hold their moisture incredibly well and taste just as good as the day you made them.   

  • TO STORE Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
  • FREEZE – 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 best freshness.
  • REHEAT – To reheat, simply place in the microwave for 30 seconds wrapped in a paper towel.
Close up of blueberry yogurt muffins close together.

Recipe Tips

Blueberry yogurt muffins are a delicious and easy-to-make treat that everyone will love. Here are a few tips and tricks to help you make the best blueberry muffins ever possible:

Use Fresh Blueberries

Fresh blueberries will give your muffins the best taste and texture. If fresh blueberries are not available, you can use frozen blueberries, but be sure to thaw them before using them in the recipe.

Don’t Overmix the Batter

Overmixing the batter can make the muffins tough and dry. To keep the muffins tender, just stir until no dry spots remain. The muffin batter will be very thick, but that’s okay.

Grease the Muffin Tin

Greasing the muffin tin will help prevent the muffins from sticking. You can use cooking spray, butter, or oil to grease the muffin tin. Alternatively, you can use the muffin cups as liners, but be aware that the muffins may stick to the liners if they are not greased.

Make Mini Muffins

Divide the batter into a smaller muffin tin that makes 24 mini muffins. Be sure to grease the pan and fill only 3/4 full.

Experiment with Flavors

Blueberry yogurt muffins are delicious on their own, but you can also experiment with different flavors. Try adding lemon zest, cinnamon, or vanilla extract to the batter for a different twist. You can also add nuts, chocolate chips, or dried fruit for added texture and flavor.

Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries in this perfect blueberry muffin recipe. Just be sure to thaw them first and drain off any excess liquid before adding them to the batter. This will prevent the muffins from becoming too moist and dense.

Can I Substitute Greek Yogurt For Regular Yogurt?

Yes, you can substitute Greek yogurt for regular yogurt in this recipe. Greek yogurt has a thicker consistency and higher protein content than regular sugar, which can result in a slightly denser muffin. If you prefer a lighter texture, use regular yogurt instead.

Can I Use A Different Type Of Fruit?

Yes, you can use a different type of fruit in this recipe. Try using raspberries, blackberries, or diced strawberries instead of blueberries. Just be sure to adjust the amount of sugar accordingly, as some fruits are sweeter than others.

A side angle close up of blueberry yogurt muffins on a rack.

Overall, blueberry yogurt muffins are a tasty and nutritious treat that can be enjoyed any time of day. Whether you prefer a classic blueberry muffin or a more unique flavor combination, there are endless possibilities when it comes to making these delicious treats. So why not try making a batch of blueberry yogurt muffins today and see for yourself how delicious they can be?

More Muffin Recipes

Blueberry muffins on a counter with a bowl of rolled oats and fresh blueberries.

Blueberry Yogurt Muffins

These muffins are made with Greek yogurt for a protein boost and bursting with juicy blueberries. They're easy to make and perfect for meal prep.
4.17 from 398 votes
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Servings: 12 muffins

Ingredients

Instructions

  • Preheat the oven to 375°F. Grease a muffin pan or line it with cupcake paper liners. Set aside.
  • In a small bowl add the greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract. Mix together and set aside.
    Two images of a white bowl, first is yogurt, egg and other liquids dumped in. Second is liquid ingredients mixed together.
  • In a large bowl, mix together the old fashioned rolled oats, all purpose flour, baking powder, baking soda, cinnamon, and salt.
    Two images of a white bowl, first is oats, flour and cinnamon. Second is dry ingredients mixed together.
  • Add the dry ingredients to the wet ingredients bowl and mix together.
    Two images of a white bowl, first is dry ingredients dumped into wet ingredients. Second is muffin batter mixed together.
  • Fold in the blueberries and stir just enough that they are combined. Do not overmix.
    Two images of a white bowl, first is blueberries dumped on top of batter. Second is blueberries mixed into batter.
  • 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.
    Two images of blueberry muffins in a muffin pan. First is uncooked muffins, second is baked muffins.

Video

Recipe Notes:

  • TO STORE  Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
  • FREEZE – 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 best freshness.
  • REHEAT – To reheat, simply place in the microwave for 30 seconds wrapped in a paper towel.

Nutrition

Calories: 110kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 144mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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