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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. Do not toss them in flour, that is another great way to get weird, dense muffins, and your blueberries will still sink because we are on planet Earth and we have gravity here.

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

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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.

Joy Peel

Sunday 12th of September 2021

I made these delicious muffins today, they were beautiful After reading all the comments I decided to listen to the fact a few people found the muffins not sweet enough so I knew dates add sweetness so I chopped up 1/3 of a cup dates and mashed them up with a tiny amount of boiling water , added this to the liquids and mixed them up. Before cooking I sprinkled a little cinnamon over them. What a fantastic recipe. Thank you frugalmom.

Dale Steele Nicolov

Saturday 22nd of May 2021

Thanks for recipe.I am going to try with flavoured Greek yogurt,sweetened almond milk cause I have these and add some orange zest and thanks for the parchment paper suggestion.Will try that and try to remember to come back and let you know how they turn out!

Rosanne Robinson

Saturday 24th of April 2021

I love blueberry muffins, yours look really yummy! I like that they contain healthy ingredients with the Greek yogurt & honey. Thanks very much for sharing this great recipe.

shay

Sunday 14th of February 2021

Just stumbled upon this recipe and made these last weekend and they were great! My toddler absolutely loved them, they went SO fast. Going to make again this weekend because they were such a hit. I used agave because I didn’t have any honey... now I’m out of agave so going to try maple syrup instead!

Andi

Monday 4th of January 2021

I’m sorry to say these are not good at all. I’ve made other oatmeal yogurt muffins that are much better. These lack flavor.

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