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!
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!
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.
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.
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.
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.
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.
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!
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
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Calories: 91Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 152mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 4g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
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.
…one of the best muffin recipes I’ve come across!
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!
Thanks i love blueberries muffins and this recipes sounds nice and moist!
What’s your opinion of lightly spraying a muffin tin with vegetable spray and skipping all types of liners?
Definitely, yes.
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.
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!
@Lisa,
If you use vanilla Greek yogurt it adds in sweetness and comes out wayyy better! I think using any flavored yogurt that pairs with blueberry would work. I tried it first with plain yogurt and wasn’t a fan.
Sorry if I missed it, but do you have the nutrition breakdown for each muffin?
Just added to the bottom of the post for you!
If I use the frozen berries, it won’t make the muffins soggy during cooking?
I used fresh, but I usually use frozen when baking and haven’t had a problem like that.
Can you use gluten free flour instead of all purpose flour??
I haven’t tried it, but it should work just fine.
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!!
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!😀
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!
Mine went rubbery when I forgot baking powder. I guess it could also happen if your baking powder isn’t active?
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.
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.
What about using instant oats vs rolled oats?
Yes, should work just fine.
I made these last night, very good, easy to do, didn’t stick to the paper liners, I will be making these alot more,
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.
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…
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.
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.
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!!
Just made these, they turned out fine. However they were a bit plain tasting, next time I will use cinnamon
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?
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.
Do you have a high altitude baking temp/time?
Followed the recipe almost exactly (I had to add 3 minutes to the baking time) and they are so delicious!
Loved these!
Could you use 1 1/4 cups of plain yogurt instead of the greek yogurt + milk?
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.
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.
Can I use aluminum papers and not have sticking
Mine stuck with aluminium liner but not as much as with the paper.
I used non fat Yogurt and think that is what causes the muffin to be a bit tough.
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?
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.
Yes, flavoured yoghurt or a little sweetener would work. 🙂
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.
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
Have you ever put all the ingredients together at once in a vitamix?
No, but that should work OK.
I’m going to try these with chocolate chips since I don’t currently have blueberries. A possible solution for those missing sweetness 🙂
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
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
Thank you so much for this healthy recipe!! I just made them and my kids love them!
Kate
http://www.housemixblog.com
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
Brown rice syrup is a good sweetener for babies, and a lot healthier than other choices like agave.
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.
Yes that should work nicely.
OK, call me not very smart but what is meant by rolled oats?
They are sometimes called whole oats or old fashioned oats? They are the whole oat flakes.
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!
I had the same question so don’t feel silly!
Do you use full fat, low fat, or fat free Greek yogurt? Thanks!
Low fat Greek yogurt is best.
Can I substitute whole wheat or white whole flour instead of all purpose flour? And do the measurements need to change?
Should be fine using the same measurements.
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.
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
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.
Could you put this in a loaf pan?
Yes!
Is it creamed honey or liquid honey that you used? Or does it matter
Liquid but either should be fine.
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?
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.
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)?
I would also like to know the answer to the banana question!
Super yummy! I added some brown sugar and cinnamon on top of half of the muffins so my husband would eat these healthy muffins 🙂
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.
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! 🙂
Maybe I already missed it in the comments somewhere, but has anyone tried parchment paper liners?
Hi I just make them.and they are delicious… I just had 2 for my breakfast…saved some for my grandsons..
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.
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!
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.
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!
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.
Hi! Just a quick question. In the ingredients list it says do not toss the blueberries in flour, but then in the directions and instructions it say to toss the blueberries in the remaining flour. Wondering if I should or shouldn’t? Thanks!
Sorry, that is confusing, if you choose to toss them in flour then reserve the Tbsp of flour and toss the blueberries in it. If you don’t toss the blueberries in flour then use 1 cup of flour + 1 Tbsp.
Tried these today. Missed the part about not using paper liners. Was going to send some home with daughter in law, but won’t do that now. Muffins are hard to eat (paper liners don’t come off) and a little rubbery texture. I used 1/2 maple syrup and 1/2 honey and that’s the only change I made. I do like the healthier ingredients though! I’ll try with silicone liners next time.
Hey Joyce! When I have made these and mixed the batter a little too much I have found that they do get a rubbery texture. You need to mix just barely enough to get the batter combined to avoid getting a weird texture.
Gonna try this recipe. Then gonna try substituting the flour for almond flour, milk for oatmilk and honey for agave. Just to be adventurous.
I made these but altered the recipe. I love almond and blueberry so I did 1 1/2 tsp of vanillia and a 1/2 tsp on almond extract. It was just enough to add that little bit of almond flavor. I also added a 1/2 top of cinnamon. 🙂 After they cooled I sealing them in a Rubbermaid container and they were rather moist the next morning and for the next 5 days.
Today I made them and tried a different variation again…yes I am that girl. I substituted the blueberries for raspberries and added 3/4 cup of Lilly’s White Chocolate baking chips….THEY ARE FABULOUS!
They are a little rubbery…but that is the Oatmeal in the recipe. Then moisture and flavor help to forget about the slightly rubbery texture.
❤️
Can this be made without eggs? How does it affect moistness and texture thank you!
I haven’t tried, but you should be able to do it by increasing the yogurt slightly.
Little plain tasting. I think next time will add cinnamon and see if that helps add some flavor
I made these muffins they are really good. I used paper muffin liners but for some reason the muffins got stuck on the paper. It’s very irritating. What could I have done wrong? Even when I stuck them into the fridge the paper is hard to come off the muffins.
Hi Maria, the recipe calls for silicone liners specifically because the low fat content causes them to stick to paper. The other option is to grease your muffin pan and leave the tins without liners.
I have some vanilla flavored greek yogurt, can I use and should I reduce amount of vanilla? Thank you!
Yes you can but I wouldn’t reduce the vanilla.
Hi, my question is would these muffins do well being stored in the freezer? I am expecting my first baby at the end of this month and wanted to get a head start on making some meals that I can easily reheat when I need them.
Yes, they do freeze well! Just make sure they cool completely to room temperature before storing.
How much liquid stevia to use instead of honey?
1/2 teaspoon.
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
So glad you enjoy these muffins! The approximate nutritional facts are listed under the printable recipe.
Is it possible to use vanilla Greek yogurt?
Yes, that works.
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.
I used whole wheat flour and added two tablespoons ground flax and two tablespoons of chia seeds. And topped with course sugar. Delicious!!
Looks like a great recipe. I would add some orange zest or cinnamon. Tasty
I would like to know how long I can keep them at room temperature thank you
3-4 days at room temperature or up to a week in the fridge. They also freeze well!
Very good for low-fat muffins. I didn’t listen about silicone cups. They stuck to the paper cups. I wasn’t thinking about them having no fat. I will make them again. But will spray the pans. I used extra blueberries. Karen
Very good! I should have used silicone liners. I used paper. They stuck to the muffins. I will definitely make them again.