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.
Seriously.
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.
If you are looking for more great healthy muffin recipes, be sure to check out my Apple Oatmeal Greek Yogurt Muffins, Browned Butter and Quinoa Peach Muffins, and Chocolate Zucchini Muffins.
Blueberry Oatmeal Greek Yogurt Muffins
Yields: 1 dozen
Ingredients:
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
Directions:
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.
Judy Cowan says
They do look good, like that they have greek yogurt in them. I need to pick up some silicone liners at some point, keep meaning to.
Laurie P says
…one of the best muffin recipes I’ve come across!
sarah alexis says
These look so moist and yummy – my kids LOVE blueberry muffins and I always forget to make them. I’ll have to try this one!
kathy downey says
Thanks i love blueberries muffins and this recipes sounds nice and moist!
Carla says
What’s your opinion of lightly spraying a muffin tin with vegetable spray and skipping all types of liners?
Elizabeth says
Definitely, yes.
Lisa says
I did that instead of the liners and they came out just fine. I like the muffins but they are not a sweet muffin which is ok with me.
Janet says
agreed! My kids aren’t crazy about them because there is no sugar in them. But I love them for breakfast with a little spread of butter. YUM!
Jennifer says
Sorry if I missed it, but do you have the nutrition breakdown for each muffin?
Elizabeth says
Just added to the bottom of the post for you!
Amber says
If I use the frozen berries, it won’t make the muffins soggy during cooking?
Elizabeth says
I used fresh, but I usually use frozen when baking and haven’t had a problem like that.
Chris says
Can you use gluten free flour instead of all purpose flour??
Elizabeth says
I haven’t tried it, but it should work just fine.
Harman says
I substited the all purpose flour with oat flour which I made in the nutri-bullet. The muffins tuned out delicious! My 11 year old had 3, one after the other. The whole family is now a big fan of these. I am book marking this recipe as a family favourite!!
Sara says
Did you change any of the amounts of liquid or flour In The original recipe? I was just thinking of using all oat flour too!😀
Faith says
Mine turned out rubbery, I baked them for 20 minutes and followed the recipe exactly (or at least I think I did). Did I just cook them too long or is there something else I could have possibly done wrong? Oh and I used silicone liners!
Elizabeth says
Mine went rubbery when I forgot baking powder. I guess it could also happen if your baking powder isn’t active?
Lisa says
I made these muffins, following the recipe directions exactly as written. They turned out very heavy and rubbery. They had a funny taste, not good at all. I was so disappointed. I baked six muffins in a silicone
muffin pan, and the other six in paper lined muffin cups. The ones baked in the silicone tray came out easily, the paper lined muffins stuck to the paper very badly. I would not make these again.
Elizabeth says
I forgot baking powder and accidentally put in too much milk and they got a bit rubbery and weird (mentioned in my post). They will never have a cakey muffin texture but they should be far from heavy and rubbery when made right. I also did mention several times that you should definitely not use paper lined cups.
Katie says
What about using instant oats vs rolled oats?
Elizabeth says
Yes, should work just fine.
Charmin says
I made these last night, very good, easy to do, didn’t stick to the paper liners, I will be making these alot more,
Myrca says
Just stumbled upon this recipe. Weird question but how long can I store these? I plan on making them this weekend but will be gone for a couple days. Trying to determine if I should just make them after I get back.
Elizabeth says
Probably 3-4 days? They never last that long in this house so I have no idea to be honest. I would maybe try freezing them? I’m also not sure how well that works with low fat muffins, but I know you can do that with regular ones…
A says
Totally disappointed that I just made these and after they were baking I saw the note at the very bottom of this page saying that the batter will stick to the paper liners. Probably a disclaimer that should’ve been put at the top of this recipe considering most people bake muffins in paper liners. The bottom half of every muffin was left in the liner.
Elizabeth says
That’s too bad, however I do mention it in one of the first few paragraphs, I also said to use silicone liners in the actual recipe directions, and included the note at the very bottom again to make sure it was caught. It is important you read a recipe in full before you start baking to avoid errors like that.
Diane says
EXACTLY! ALWAYS read the entire recipe and all notes that are included in the recipe before making the recipe!!! Don’t blame someone else because you’re lazy!!
Jessie says
Just made these, they turned out fine. However they were a bit plain tasting, next time I will use cinnamon
Sarah says
Same problem here, the only flavor in these was the blueberry spots.
I was hoping for more sweetness. I followed the recipe to a tee.Any suggestions?
Heather says
I added lemon zest and a little stevia on top, as well as cinnamon! The flavor was a lot better once I did that the second time around.
Bethany says
Do you have a high altitude baking temp/time?
Jodee says
Followed the recipe almost exactly (I had to add 3 minutes to the baking time) and they are so delicious!
LJ says
Loved these!
Kathy says
Could you use 1 1/4 cups of plain yogurt instead of the greek yogurt + milk?
Elizabeth says
No idea, not sure how well this would work with plain yogurt. The milk is just to add moisture, you could use water in place of the milk although it might not taste quite as good.
Sara says
I used plain, nonfat “regular” yogurt in place of the Greek yogurt (1 cup) and it turned out fine, didn’t change anything else to compensate either.
Jan says
Can I use aluminum papers and not have sticking
Elizabeth says
Mine stuck with aluminium liner but not as much as with the paper.
Ruth says
I used non fat Yogurt and think that is what causes the muffin to be a bit tough.
Colleen says
Thanks for the recipe. I used strawberry banana Greek yogurt because that’s what I had in the fridge and I replaced the milk with organic almond milk. They turned out good for me! I was wondering if I should store them in the refrigerator though? You mentioned having them around for 3 days at most, do you store them at room temperature?
Karissa says
They aren’t as sweet as I expected they would be. Suggestions? Possibly a low fat blueberry Greek yogurt? Maybe some stevia? They are perfect other than the lack of sweetness. Thanks for the recipe and any suggestions you can offer.
Elizabeth says
Yes, flavoured yoghurt or a little sweetener would work. 🙂
Dean says
Have you tried putting smushed banana as a natural sweetener? I usually notice 2 bananas in most recipes that are looking for sweeter taste without compromising with sugars.
Nicole says
just made these, so yummy!!! Do you recommend keeping them on the counter or putting them in the fridge? I just want them to last about three to four days
Alicia says
Have you ever put all the ingredients together at once in a vitamix?
Elizabeth says
No, but that should work OK.
Christina says
I’m going to try these with chocolate chips since I don’t currently have blueberries. A possible solution for those missing sweetness 🙂
Berlynda says
This looks amazing & I can’t wait to try. I’m used to using exact measurements, could you clarify what exactly is “1 cup” i.e 250 ml, 400ml? I know this may sound stupid, but a cup size can vary!
Thanks
Elizabeth says
It is exact, just American “exact” lol Most of my readers are American so I stopped including real cooking measurements because it confuses them.
235 grams flour
90 grams rolled oats
5g baking powder
1.5g salt
(2 eggs)
285g Greek yogurt
113g honey
8 oz (1/2 pint) Milk
0.15oz vanilla
100g blueberries
Kate says
Thank you so much for this healthy recipe!! I just made them and my kids love them!
Kate
http://www.housemixblog.com
Maria says
I’d love to make these for my baby but he’s not allowed honey, any ideas for a replacement (ideally not sugar)? Thanks in advance
Elizabeth says
Brown rice syrup is a good sweetener for babies, and a lot healthier than other choices like agave.
Katie says
Would you be able to add any banana to help make it sweeter? I add banana a lot for my little one and I always find it gives oatmeal and plain yogurt a nice sweet taste.
Elizabeth says
Yes that should work nicely.
Julie says
OK, call me not very smart but what is meant by rolled oats?
Elizabeth says
They are sometimes called whole oats or old fashioned oats? They are the whole oat flakes.
Mary says
I had the same question so don’t feel silly!
P. says
Do you use full fat, low fat, or fat free Greek yogurt? Thanks!
Elizabeth says
Low fat Greek yogurt is best.
Vivian says
Can I substitute whole wheat or white whole flour instead of all purpose flour? And do the measurements need to change?
Elizabeth says
Should be fine using the same measurements.
nika says
I will be making these today. I dont have bluberries but a frozen combo of cherries strawberries and raspberries. They are much bigger then bluberries so I hope the muffins will turn ok.
Diane says
Made these muffins today exactly how they were posted and did not like them – they were tasteless only good thing was the blueberries – definitely wont be making again
Rachel says
I have made these twice and am currently on my third time. Each time they have come out great! The only thing I changed was I used whole wheat flour because I didn’t want to buy any flour. They also store well for the week (I do a weekly meal prep on Sunday). I store the muffins in a Pyrex baking dish.
Mary Shutoski says
Could you put this in a loaf pan?
Elizabeth says
Yes!
Jeanette says
Is it creamed honey or liquid honey that you used? Or does it matter
Elizabeth says
Liquid but either should be fine.
Tasha says
Hello,
These look so good and can’t wait to try this recipe! But I want know what can I sub for the all purpose flour?
Diane says
I made these today and yummmmmm. Turned out great, I sprayed muffin pan with canola spray, and muffins came right out. These are perfect for my new diet. Thanks for sharing.
Candice says
If I add banana to make it sweeter like some people have suggested, do I substitute the banana for any of the current ingredients? How many bananas do you suggest? Also, what kind of milk do you use (nonfat, low fat, whole, almond)?
Betsy says
I would also like to know the answer to the banana question!
Erika says
Super yummy! I added some brown sugar and cinnamon on top of half of the muffins so my husband would eat these healthy muffins 🙂
Elise says
Followed these exactly. They were rubbery ( my baking powder is new) and besides bites with a lot of blueberry, these were so bland. I think the only positive thing i can say is they seem pretty healthy.
Jasmine says
Mine came out nice and this is my third batch! Maybe whisk your eggs a bit before tossing them with the rest of the wet ingredients? I tend to do that habitually (lots of omlets lol). Also, I like to add some almond extract and it gives it a soft touch of flavor that pairs super well with the blueberries! 🙂
Cassie Steger says
Maybe I already missed it in the comments somewhere, but has anyone tried parchment paper liners?
Janet says
Hi I just make them.and they are delicious… I just had 2 for my breakfast…saved some for my grandsons..