Greek Yogurt Blueberry Muffins Recipe
These Greek Yogurt Blueberry Muffins are soft, fluffy, and naturally sweetened with honey. Made with protein-rich Greek yogurt, old-fashioned rolled oats, and fresh or frozen blueberries, they’re an easy one-bowl muffin recipe perfect for breakfast, snacks, or meal prep. No refined sugar, no mixer required, and freezer-friendly too.
Save Recipe!
Print
Servings: 12 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 and prepare a muffin pan with liners or a light coating of oil.
- In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.
- In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry ingredients with the wet ingredients and stir until just mixed—don’t overwork the batter.
- Gently fold in the blueberries.
- Divide the batter evenly between the muffin cups.
- Bake until golden on top and a toothpick inserted in the center comes out clean.
- Let the muffins cool briefly in the pan, then transfer them to a wire rack.
Video
Recipe Notes:
- Don’t overmix the batter. Stir just until combined to keep the muffins light and fluffy—overmixing will make them dense or chewy.
- Fresh blueberries work best. Frozen blueberries can be used but should be thawed and drained to avoid streaky batter.
- Use full-fat Greek yogurt for best texture. It adds richness and moisture—lower fat or plant-based yogurts can be used but may change the texture slightly.
- Muffins will continue cooking slightly after baking. Let them rest in the pan for 10 minutes before transferring to a wire rack.
- These freeze beautifully! Let muffins cool completely, freeze on a baking sheet, then transfer to a bag or container for up to 6 months.
Nutrition Info
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
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
