These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries and oats and make for a healthier muffin made with NO butter or oil! Perfect for breakfast, dessert or a light snack.
I’ve been making these muffins for awhile now, they are great for giving to the girls for breakfast and a much better choice for my husbands lunch bag than the high calorie store bought muffins. Plus the blueberries in this recipe… wow!
It’s funny though, I decided I had gotten this recipe down to a science enough to photograph and share with you.
Thus began the longest day of my life.
Greek Yogurt Muffins Require Silicone Liners.
I decided to line the muffin tray with white paper liners. I thought it would be pretty but didn’t think about the low fat content of the muffins and the muffins stuck to the paper.
I wanted a shot of the inside of the muffins to show the texture was the same as normal muffins though so I decided I needed to make more without the paper liners. Also I’m pretty sure I forgot the baking powder and used too much milk because they didn’t rise quite as much as usual, and they didn’t have their usual oaty appearance.
So I started over again and lined my muffin tray with silicone liners.
I made up the batter.
I spooned it out and put the pan in the oven.
The timer went and when I took the muffins out I realised that I had forgotten a crucial ingredient: blueberries. The muffins were otherwise perfect though – they had risen nicely, perfectly cooked and easily popped out of the silicone liners.
Oh but it doesn’t end there…
On I went to round number 3.
This time I was sure to include the blueberries.
Timer went off… and the muffins were a whole lot more browned than they should have been… probably because the oven had been going for over an hour by that point.
Round 4 – Perfection!
Round 4… after shutting the oven off for a few hours I was finally able to make perfect muffins.
…. but after looking through the shots I took I decided I preferred the look of the white muffin liners and went with the shots from the first go.
I’m also pretty sure that I am over blueberry muffins for the next little bit at least.
Blueberry Oatmeal Greek Yogurt Muffins
Yields: 1 dozen
1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh
Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
Combine 1 cup flour, oats, baking powder and salt in a large bowl.
In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until combined.
Toss the blueberries in the remaining flour and then carefully fold them into the batter.
Divide the batter evenly among the muffin cups, filling to the top.
Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
Important tip: These are low fat muffins and they will stick to paper liners so unless you enjoy paper with your muffin – go with silicone liners. They will easily pop out without sticking once the muffins are cool.
- 1 cup + 1 tbsp all-purpose flour divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup blueberries frozen or fresh
- Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
- Combine 1 cup flour, oats, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until combined.
- Toss the blueberries in the remaining flour and then carefully fold them into the batter.
- Divide the batter evenly among the muffin cups, filling to the top.
- Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
- Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
We really adore blueberries in this household, be sure to check out some of my other recipes featuring this fabulous little super fruit. My recipe for Blueberry Muffin Bread has been an absolute hit with readers and worth checking out for a special treat.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Values based on recipe being created with non-fat Greek yogurt and skim milk.