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Blueberry Oatmeal Greek Yogurt Muffins

These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries & oats for a healthy blueberry muffin with NO butter or oil!

These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries & oats for a healthy blueberry muffin with NO butter or oil!

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!

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.

How to avoid rubbery muffins

I have noticed since I first posted this recipe that a lot of people complain that they are rubbery.

Sorry/Not Sorry, but if your muffins are rubbery it is because you either didn’t scoop and level your flour or you over mixed your muffin batter. These things will result in weird, dense, rubbery muffins.

When baking muffins you need to mix the dry and wet ingredients until they are only just combined. You do not want a smooth batter. Thick and lumpy is goals.

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.

Ingredients for the Blueberry Oatmeal Greek Yogurt Muffins

Flour – Spoon and level, we do not want dense muffins.

Rolled oats – I haven’t tried any other oats here so experiment at you own risk.

Baking Powder – Helps the muffins rise.

Salt – Makes the other ingredients shine.

Eggs – Make sure the eggs are large and room temperature.

Yogurt – I used full fat greek yogurt. You could also use full fat Skyr. Don’t do low fat or flavoured.

Honey – I chose honey as a sweetener, but you can use liquid stevia or pure maple syrup. If you decide to be a rebel and use granulated sugar you might need to add a little more milk.

Milk – Room temperature!

Vanilla Extract – Adds a little more flavour to the batter.

Blueberries – You can use fresh or frozen (unthawed) blueberries. If you choose not to toss your blueberries in flour, then use the full 1 cup + 1 Tbsp of flour in the matter.

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.

Looking for more Healthy Muffin Recipes?

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.

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.

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.

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. Do not over mix.

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.

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.

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.

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.
Blueberry Oatmeal Greek Yogurt Muffins
Yield: 12

Blueberry Oatmeal Greek Yogurt Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries & oats for a healthy blueberry muffin with NO butter or oil!

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

Instructions

  1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
  2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling to the top.
  7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
  8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

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Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 91Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 152mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 4g

Did you make this recipe?

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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.

Debra

Tuesday 21st of May 2024

I used whole wheat flour and added two tablespoons ground flax and two tablespoons of chia seeds. And topped with course sugar. Delicious!!

Rhonda B

Saturday 27th of April 2024

I loved these muffins. I didn’t have plain Greek yogurt, so I substituted my high protein vanilla yogurt. They still turned out great. I will buy plain high protein yogurt, and try it again. Thank you for this recipe.

Jamie

Monday 8th of April 2024

Is it possible to use vanilla Greek yogurt?

Elizabeth Lampman

Tuesday 9th of April 2024

Yes, that works.

Joanne Buie

Wednesday 3rd of April 2024

These are one of my favourite muffins. Do you know the nutritional facts. I need to eat more protein daily and would love to incorporate this in my lifestyle

Elizabeth Lampman

Wednesday 3rd of April 2024

So glad you enjoy these muffins! The approximate nutritional facts are listed under the printable recipe.

Maryellen Brindel

Saturday 2nd of March 2024

How much liquid stevia to use instead of honey?

Elizabeth Lampman

Thursday 7th of March 2024

1/2 teaspoon.

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