Growing up in a house where yogurt was a daily staple, it was my grandmother who taught me the magic of baking with it. Every summer, she’d fold juicy blueberries into oat muffins with a generous dollop of Greek yogurt, saying, “They’re sweet enough without sugar, dear.” This Healthy Yogurt Blueberry Oat Muffins recipe is inspired by those joyful mornings.
These muffins are soft, fluffy, and lightly sweetened with honey. The Greek yogurt gives them a moist, rich texture, while oats and blueberries make them feel hearty and fresh. They’re the perfect grab-and-go breakfast, lunchbox snack, or picnic treat—especially when blueberries are at their seasonal peak.
Table of Contents
Why You’ll Love These Blueberry Oat Muffins
- Naturally sweetened with honey—no refined sugar.
- Moist and hearty thanks to Greek yogurt and oats.
- Quick and easy—30 minutes from start to finish.
- Kid-approved and freezer-friendly.
- Perfect for summer mornings, back-to-school snacks, or healthy desserts.
What You’ll Need
Wet Ingredients
- 1 cup plain Greek yogurt (240 g)
Purpose: Adds moisture, tanginess, and protein for a tender crumb.
Substitution: Use plain regular yogurt, sour cream, or a plant-based yogurt (e.g., coconut or almond) for dairy-free, as you’ve used dairy in recipes like the Zesty Lemon Meringue Cheesecake - ¼ cup milk (60 ml)
Purpose: Thins the batter for a smooth consistency.
Substitution: Use plant-based milk (e.g., almond, oat, soy) or water for dairy-free, as you’ve explored dairy alternatives in recipes like the Chewy Banana Oat Breakfast Cookies. - ⅓ cup honey (80 g)
Purpose: Naturally sweetens and binds the muffins.
Substitution: Use maple syrup, agave nectar, or ⅓ cup granulated sugar for a different sweetness, as you’ve customized sweeteners in recipes like the Chewy Oatmeal Chocolate Chip Peanut Butter Bars . - 1 large egg
Purpose: Binds ingredients and adds structure.
Substitution: Use ¼ cup mashed banana, 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes), or ¼ cup applesauce for vegan, as you’ve used egg alternatives in recipes like the Colorful Sweet Potato and Black Bean Bowl (April 29, 2025). - 2 tbsp vegetable oil (30 ml)
Purpose: Adds moisture and keeps muffins soft.
Substitution: Use melted coconut oil, avocado oil, or melted butter for a richer flavor, as you’ve used various fats in recipes like the Chewy Peanut Butter Oatmeal Cookies. - 1 tsp vanilla extract
Purpose: Rounds out flavors with a warm, sweet note.
Substitution: Use ½ tsp almond extract or a vanilla bean (scraped) for a gourmet touch, similar to your preference for bold flavors in baked goods like the Moist Sourdough Chocolate Zucchini Muffins .
Dry Ingredients
- 1 cup old-fashioned rolled oats (90 g)
Purpose: Provides hearty texture and fiber for a filling muffin.
Substitution: Use quick oats (may be softer) or gluten-free oats for dietary needs. Avoid steel-cut oats, as they’re too tough, aligning with your use of oats in recipes like the Sourdough Oatmeal Breakfast Cups. - ¾ cup all-purpose flour (90 g)
Purpose: Provides structure for cohesive muffins.
Substitution: Use a 1:1 gluten-free flour blend, oat flour, or whole wheat flour (may be denser), as you’ve explored gluten-free options in recipes like the Sourdough Bacon Cheddar Scones . - 1 tsp baking powder
Purpose: Leavens the muffins for a light, fluffy texture.
Substitution: Use ¼ tsp baking soda + ½ tsp lemon juice if out of baking powder, a common baking tip you’ve likely appreciated in recipes like the Chewy Banana Oat Breakfast Cookies. - 1 tsp cinnamon
Purpose: Adds warm, spiced flavor that complements blueberries.
Substitution: Use ½ tsp nutmeg, pumpkin pie spice, or omit for a plainer flavor, as you’ve used spices in recipes like the Healthy Zucchini Oatmeal Cookies. - ½ tsp baking soda
Purpose: Works with yogurt’s acidity to leaven the muffins.
Substitution: Use 1½ tsp baking powder (may alter flavor slightly), as you’ve seen in recipes like the Chewy Peanut Butter Oatmeal Cookies. - ¼ tsp salt
Purpose: Enhances flavors and balances sweetness.
Substitution: Use sea salt or omit if using salted ingredients, aligning with your customizable seasoning preferences in recipes like the Fresh Cucumber Tomato Salad .
Add-Ins
- 1 cup fresh blueberries (or frozen, unthawed, 150 g)
Purpose: Adds juicy, sweet-tart bursts of flavor and color.
Substitution: Use raspberries, chopped strawberries, or dried blueberries (½ cup, soaked in warm water for 10 minutes), as you’ve liked fruit mix-ins in recipes like the Healthy Zucchini Oatmeal Cookies.
Equipment Needed
- 12-cup muffin tin
- Paper liners or cooking spray
- Large mixing bowl
- Medium mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Cooling rack
- Optional: Ice cream scoop (for uniform batter portions)
Step-by-Step Instructions for the perfect Blueberry Oat Muffins
- Preheat Oven
Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. - Mix the Wet Ingredients
In a large bowl, whisk together Greek yogurt, milk, honey, egg, oil, and vanilla extract until smooth and creamy. - Combine Dry Ingredients
Add oats, flour, baking powder, cinnamon, baking soda, and salt to the bowl. Stir gently until just combined—don’t overmix. - Add Blueberries
Carefully fold in the blueberries. If using frozen berries, keep them unthawed to prevent bleeding into the batter. - Scoop and Fill
Divide the batter evenly among the muffin cups—about two-thirds full per cup. - Bake
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Tips & Variations
- No Greek yogurt? Use plain regular yogurt or dairy-free alternatives.
- Make it whole grain: Swap half the all-purpose flour with whole wheat flour.
- Add crunch: Top with a sprinkle of oats, chopped nuts, or streusel before baking.
- Freeze for later: Cool completely and freeze in an airtight container for up to 2 months.
Nutrition Information (Per Muffin)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
Note: Nutritional values are approximate.
How to Store & Reheat
- Storage:
- Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week to maintain freshness due to yogurt and blueberries.
- Tip: Layer with parchment paper to prevent sticking, and store in a cool, dry place, as you’ve liked in baked goods like the Sourdough Oatmeal Breakfast Cups.
- Freezing:
- Freeze muffins in a freezer-safe container or bag, separated by parchment, for up to 3 months. Thaw at room temperature for 1–2 hours or overnight in the fridge.
- Tip: Wrap individually for grab-and-go breakfasts, a practice you’ve appreciated in recipes like the Gooey Brown Butter Hot Fudge Brownie Loaf.
- Reheating:
- Enjoy at room temperature or warm in the microwave for 10–15 seconds for a soft texture. Alternatively, heat in a 300°F (150°C) oven for 5–7 minutes.
- Tip: Refresh with a sprinkle of cinnamon or a drizzle of honey after warming, as you’ve liked revitalizing treats like the Chewy Banana Oat Breakfast Cookies.
🌿 Serving Ideas
- Pair with a smoothie or iced herbal tea for a refreshing breakfast.
- Spread with almond butter or Greek yogurt drizzle for extra protein.
- Take them on hikes or road trips for a wholesome snack.
🌐 Helpful Links
💬 Share Your Blueberry Oat Muffins With Me!
Did you bake these Healthy Yogurt Blueberry Oat Muffins? Tag me in your photos or leave a comment below—I’d love to hear what you thought or how you made them your own!
Healthy Yogurt Blueberry Oat Muffins Recipe
Moist, wholesome muffins made with Greek yogurt, oats, and blueberries! Naturally sweetened and perfect for summer breakfast or snacks.
Ingredients
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey
- 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
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together Greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract until smooth.
- Stir in rolled oats, flour, baking powder, cinnamon, baking soda, and salt until just combined.
- Gently fold in the fresh blueberries to avoid crushing them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool before serving.
These Blueberry Oatmeal Yogurt Muffins are a wholesome, delicious breakfast option, packed with juicy blueberries, hearty oats, and tangy yogurt for a tender, flavorful treat. Perfect for busy mornings or snacks, they’re quick to make and naturally sweetened. Inspired by your love for wholesome baked goods (like the Chewy Banana Oat Breakfast Cookies and Healthy Zucchini Oatmeal Cookies), this recipe is a must-try. Try them with a lemon zest topping, pair with a coffee, and share your experience in the comments below. Happy baking, and enjoy every blueberry-filled bite!
