Blueberry Oatmeal Greek Yogurt Muffins

Last Updated on February 14, 2021

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.

83 thoughts on “Blueberry Oatmeal Greek Yogurt Muffins

  1. 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.

  2. 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!

    1. 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.

      1. 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!

  3. 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!!

    1. 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!😀

  4. 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!

    1. Mine went rubbery when I forgot baking powder. I guess it could also happen if your baking powder isn’t active?

  5. 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.

    1. 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.

  6. I made these last night, very good, easy to do, didn’t stick to the paper liners, I will be making these alot more,

  7. 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.

    1. 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…

  8. 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.

    1. 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.

      1. 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!!

    1. 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?

      1. 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.

    1. 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.

    2. 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.

  9. 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?

  10. 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.

      1. 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.

  11. 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

  12. I’m going to try these with chocolate chips since I don’t currently have blueberries. A possible solution for those missing sweetness 🙂

  13. 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

    1. 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

  14. 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

    1. Brown rice syrup is a good sweetener for babies, and a lot healthier than other choices like agave.

      1. 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.

      1. Can I use super smooth instant oats instead of rolled oats? Im afraid the little one will not like the coarseness of whole oats.. thank you!

  15. Can I substitute whole wheat or white whole flour instead of all purpose flour? And do the measurements need to change?

  16. 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.

  17. 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

  18. 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.

  19. 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?

  20. 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.

  21. 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)?

  22. Super yummy! I added some brown sugar and cinnamon on top of half of the muffins so my husband would eat these healthy muffins 🙂

  23. 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.

    1. 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! 🙂

  24. Hi I just make them.and they are delicious… I just had 2 for my breakfast…saved some for my grandsons..

  25. 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.

  26. 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!

  27. 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.

  28. 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!

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