Healthy Yogurt Oat Blueberry Muffins
Easy and so delicious, these healthy yogurt oat blueberry muffins have no refined sugar and are packed with whole grains – yet they still manage to be fluffy and so tasty (with blueberries OR chocolate chips!).
If you’ve made the crazy popular healthy applesauce oat muffins on my blog (shared over 46,000 times and loved by sooooo many), you’re going to love this new version.
I took inspiration from that humble but delicious applesauce muffin recipe and created these healthy yogurt oat blueberry muffins you see before you.
I made some significant changes from the still-loved applesauce oat muffin recipe:
-all processed sugar is out; honey is in
-protein-rich Greek yogurt takes the place of applesauce
-juicy blueberries are tossed in the batter to further up the good-for-you factor
And yes, it is totally acceptable to replace the blueberries with chocolate chips. 🙂
Quick and Easy Muffin Batter
The muffin batter is very simple. The blueberries are tossed with the dry ingredients (helps prevent the blueberries from sinking!) and then mixed with the wet ingredients.
A word about the blueberries: these muffins can be made with fresh or frozen blueberries, however, if using frozen blueberries, you may need to add time so the muffins bake fully and aren’t doughy/gummy inside.
Muffin Tin Matters
The muffins will bake more evenly in a light-colored muffin tin.
If using a dark-coated or nonstick muffin tin, reduce the baking temperature by 25 degrees and increase the baking time by several minutes so the muffins bake all the way through evenly.
Important Note
Make sure to bake the muffins all the way through. Several people have commented that their muffins were gummy after baking.
Adding a few minutes to the baking time will help. If your oven bakes hot, consider dropping the oven temperature to 350 degrees and adding a few minutes of baking time, if needed.
Also, cutting back on the blueberries will help the muffins bake evenly throughout. (The original recipe called for two cups of blueberries, but I’ve since cut that down to one cup.)
100% Whole Grain
Despite the fact that these muffins are 100% whole grain (rolled oats + whole wheat flour), they are so light, and fluffy and moist.
They make a delicious breakfast or snack, and they have become a beloved favorite muffin for so many of you!
Nichole commented: Followed the recipe exactly and my two kiddos inhaled them! (I did manage to get one for myself). It made 15 muffins for me and I had to bake them a few extra minutes, but they’re perfect. Thank you for the delicious and nutritious recipe!
One Year Ago: Yum Yum Bowls with Knockoff Cafe Yumm Sauce
Two Years Ago: German Pancake {Whole Grain Option} with Butter Syrup
Three Years Ago: Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Four Years Ago: Roasted Maple-Glazed Pork Tenderloin
Five Years Ago: Delicious Ground Beef {or Turkey} Stroganoff
Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}
Ingredients
- 1 cup (227 g) plain Greek yogurt
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup honey
- 1 cup (100 g) old-fashioned rolled oats
- ¾ cup (107 g) whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon, optional
- ¼ teaspoon salt
- 1 cup (170 g) blueberries or chocolate chips
- ¼ cup (57 g) butter or coconut oil, melted
Instructions
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside. If your muffin tin is dark-coated or your oven bakes hot, bake at 350 degrees.
- In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
- Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don’t overmix or the muffins might be dense).
- Portion the batter evenly among the muffin cups (I use a #20 cookie scoop). Bake for 14-17 minutes (update: may need to bake as long as 22-24 minutes for the muffins to bake through) until the tops spring back lightly to the touch and a toothpick comes out clean or with a couple moist crumbs.
- Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Flavor is pretty good. They turned out a bit dry. I had to bake longer like the update said. However my oven is older and has hot spots so by the time the cooler side was done cooking, the hot side burnt. I don’t think this recipe is too compatible for an old non convection oven.
I don’t usually comment on recipes, but after reading the negative comments I thought you need to have another favorable comment. These muffins are delicious! Yes, they aren’t your traditional “super sweet” treat . But as the recipe says it’s a healthy version!
I can’t wait to enjoy them again!!
Can I use Bananas in place of blueberries?
Using bananas will change the texture of the muffins, but it’s worth a try if you feel like experimenting.
I made these to meal prep breakfasts for the week, and I accidently left out the oil; happy to report they still came out great! Thank you for the recipe!
Very tasty. Nice recipe. I added 1/2 c chopped walnuts to mine and they came out great. Wonderful freezable muffins for a handy breakfast or snack.
These turned out really good for healthy oat muffins. I used half regular flour and half whole wheat instead of white whole wheat, but then added 3 tablespoons of ground flax seed. I made lemon blueberry flavor using fresh blueberries and 4 little packets of True Lemon (freeze dried lemon) and it could have used one more. They rose nicely and have a good texture. If you are expecting sugary Costco-type muffins (which are more like cake) you will be disappointed, but if you normally make healthier homemade muffins you will think they are good!
Is it possible to use a silicone muffin tin? I love those things and it makes baking muffins so much easier. If you have any input about the temperature and if it needs to be changed please let me know 🙂
My family likes these muffins because they’re not too sweet but any suggestions on how to prevent them from sticking to the paper liners?
Have you tried greasing the paper liners?
I have found my healthy blueberry muffin recipe after many disliked ones.
I followed recipes exactly but added 1/4 C. Low sugar Lilly brand white baking chips!These are so gorgeous and delicious! Being pre diabetic I think I’ll lessen the amount of hunny by half next time!
Did you use a stock photo for this? It seems really misleading. If you add rolled oats to a muffin they would absolutely be visible in the finished product. I don’t see anywhere that the oats were blended so I’ve decided to not try this recipe.
No stock photos on this website; I take all my own recipe photos, and I assure you the photos aren’t doctored or misleading.
The oats are clearly visible in the mixing bowl. If you look at all the photos in the post it’s super clear they are not stock photos. I have used well over 100 of Mel’s recipes since 2011, she is a pro and you are missing out by not trying her recipes!
There was a polite way to ask about not seeing oats in the finished product but this wasn’t it.
Mel, I know you’re used to people being rude but I can’t help but stick up for you here!
Not impressed. Did it exactly as shown and the bottoms are mushy and hard to get out of the parchment baking cups. Bland taste.
These are in the oven rn taking longer to bake but I’m crossing my fingers they will turn out! I just realized that I missed the butter/oil because I assumed the blueberries were the last ingredient. I’m not sure if others have made this mistake but it makes more sense to me to have the butter/oli listed with the other wet ingredients. 🤞🏼
Personally the taste and texture of these is a 10/10. I made the recipe exactly as directed except I used like 2/3 of the amount of blueberries. I baked them for 23 minutes at 350 in a dark nonstick pan and that was a tad too long, the bottoms were a bit burned, but that could also be because of my old ratty gas oven that bakes super unevenly. They are not as sweet as the dessert type muffins you get at the grocery store but they are plenty sweet for someone who has been cutting their sugar consumption – if you are looking for that uber sweet kind of muffin, maybe don’t make a recipe that says “healthy yogurt oat” in the title LOL. My toddler really enjoyed them as well. I had them with a cup of blueberry tea sweetened with honey and they are soooo good.
Flat and gooey
What kind of milk should you use?
Lots of comments below ranging from 1% or 2% dairy milk to almond milk or other non-dairy milks.
Ended up baking them for 30 minutes and they were still a mushy mess.
I love how these came out!! They are tasty and healthy, they may not be sweet enough for anyone looking for the sweetness of a traditional muffin but I enjoyed mine very much. I did use vanilla greek yogurt instead of plain, did everything else the same. Thanks so much for the great recipe!
Super yum and not too sugary
I make this recipe a few times a month, just as it is. We usually do chocolate chips and blueberries but I’ve even tried pumpkin puree and pecans. It’s delicious and an easy way to prep some breakfast on the go or after school snacks in advance.
These are brilliant: They are exactly the type of whole-grain, low-sugar snack I wanted. We’ve made them a few times now, and tweaked it as follows: Measure yogurt and honey (113 g) by weight, not by cup, to avoid excess liquid. Reduce baking soda to 1/4 tsp. (We could occasionally taste it at the higher amount.) To get a higher dome on your muffins, let the batter rest before baking and start at 400 degrees for 5-10 minutes before reducing temp. If you want a touch more sweetness, add chocolate chips with your fruit. If using frozen fruit, save a bit of your flour to toss with the frozen berries before gently mixing into your rested batter; it will help keep the berries from sinking to the bottom. The recipe works well with spelt flour as well. thank you!
Just made these with strawberries since that is what I had on hand. Used nonfat Greek yogurt, regular flour, and maple syrup instead of honey. Baked 17 minutes. They turned out delicious! I’ve already eaten 3 of them hot out of the oven. Thanks for the great recipe!
Followed the recipe to a T and it lacks flavor and is too mushy. It either needs more flour or oats, and definitely more cinnamon! Not bad overall though
Can I replace the whole wheat flour with gf 1 to 1 baking flour in this blueberry muffin recipe?
I haven’t tried that, but you could experiment!
Just made these yogurt blueberry muffin recipe tonight. Loved the moistness . I used vanilla Greek yogurt and frozen blueberries we picked this past summer. My family is missing the sweetness. Just trying to think of what I can add to give it a bit more zing for taste and still be healthy. Any thoughts? I will definitely make again. Mine did not rise above the pan, should they?
These muffins don’t rise as much as other muffins. You could try adding a bit more honey – if so, you may need to compensate with another couple tablespoons flour.
Hi ! Just made your blueberry yogurt muffin recipe tonight. It was perfectly moist. I was surprised it did not rise more in the pan. They look more like muffin cups. My family is missing the sweetness of sugar. Just trying to think of what I might add to give it a bit more zing or taste. Any thoughts or trials on that! I also used vanilla Greek yogurt because that is what I had. My blueberries were handpicked from the summer and frozen. Great recipe to keep using with different flavors.
Amazing and my favorite sugar friendly treat these days! They smell absolutely delicious even before they’re out of the oven. I used coconut sugar instead for sweetness and Yoplait vanilla protein yogurt instead of plain. I tried another version this evening where I added a bit of banana and it was still delicious. Thanks for the simple and tasty recipe!
Beforei ccan make this recipe i need to know if 8 can replace the flour with almond, coconut, or oat flour for i can not use wheat or white flour for they both make me sick. I have major health issues so the have have to change every way of mt chooking and baking standards.
Hi Echo, I haven’t tried a flour substitution in this recipe, but you can definitely experiment! I’d probably suggest using oat flour in place of the flour in the recipe
To offset the recent negative comments, I wanted to comment that I have made these muffins MANY times and they always turn out great. They are not as light and fluffy as other muffins, but that is to be expected when there is little oil and no refined sugar. That said, they are still delicious and very satisfying. My entire family loves them, from my picky toddlers to my man-food-loving husband.
Straight to the trash followed the recipe and ended up with Gummy and flat muffins.
I should have known better to mix the blueberries before adding the wet ingredients.
Do not make- stick to wrappers- flavor ok but not actually a muffin. Nothing fluffy about these – you’ve been warned
This is the first recipe I’ve made from this website I thought was a total flop. I’d call this more “baked oatmeal” than a muffin. Also, since the honey doesn’t really add much sweetness I’d actually recommend vanilla Greek yogurt instead of plain. After mine were baked I sprinkled some coconut sugar on top to help. My family refused to eat them so I’m freezing and will eat for breakfast myself.
These muffins are very good! Made exactly according to recipe instructions. Love that there is no sugar and the coconut oil adds a nice flavor.
I loved how these turned out! Thank you! The only change I made was using maple syrup instead of honey. A question…would it be OK to replace some or all of the butter with olive oil or avocado oil?
Hi Cara – you could definitely experiment changing up the butter with oil – the flavor and texture will likely change in the muffins, but it’s worth a try.
OK, but be clear that you are not getting a light, fluffy baked product. They are just a different (gummier) texture than what the platonic ideal of a muffin.
Excellent. I used this incredible honey with lemon ginger. Lemon compliments blueberry. Used regular flour. Cooked 20 minutes based in new recommendations but turned off oven and let it sit there for 3 minutes. Turned out perfect.
Turned out fine when baked for 21 minutes, but they’re just bland.
Followed the receipe and muffins just didn’t seem to cook. Could not even eat them.
SO GOOD!!! I was looking for a post-workout protein and carb rich snack, and these are exactly that. I’m not a fan of protein powder, and all the other protein-rich muffin recipes were chock full of powder. This one is made with amazing Greek yogurt! To add a bit more protein, I added oikos triple zero vanilla yogurt as part of the sweetener instead of 1/3 of honey. I also used maple syrup as a honey replacement.
These are so great! Thank you for the amazing recipe!
Hi! This is a perfect healthy receipt for my kiddos. I would like to use 24 Cup Nonstick Mini Muffin Pan for my little one. Can you recommend oven degrees and time? Thanks a lot!
The oven temp will stay the same – I’d check them around 7-9 minutes.
Loved these! I used Two Good plain Greek yogurt, mini chocolate chips and coconut oil. I ended up needing to bake for 17 minutes. So yummy. My only complaint is they stick to my liners.
I would recommend in the order of instructions to put the dry ingredients together first in one bowl then do the wet ingredients after simply because many people don’t have a million measuring cups and once they’re wet you can’t use them for the dry ingredients but the other way around works fine.
Other than that, great recipe my family enjoys!
Can you keep them in the refrigerator for up to 5 days? I’m planning to meal prep this but isn’t sure if it will stay fresh. Thanks!
I haven’t tried keeping them that long, but it’s worth a try.
I added flaxseed meal, hemp hearts and used oat flour in place of all purpose flour and they turned out great! I think the added dry ingredients made them less gummy! My kids are devouring them!
I used this recipe as a jumping off point as I was trying to use up some leftover ricotta cheese. Sub ricotta for yogurt. Used maple syrup instead of honey. The results were very tasty and would make this again.
The muffins were delicious! My whole family loved them. I like the fact they had no refined sugar in them but plenty of healthy ingredients. Also, I baked them for 25 minutes. Thank you for the healthy recipe!
Can you sub w almond flour?
I haven’t tried that but you could experiment!
I made a hybrid lemon blackberry poppyseed muffin using this as my base recipe. They came out amazing! To be fair I added a lemon glaze to the top of each muffin and they were packed with zest so I definitely didn’t experience any lack of flavor. I added a bit less honey because I knew I’d be adding the glaze but yumm yummm yummmmmm. I’ve been eating them for breakfast with a clementine and a cup of coffee the past few days and I can’t recommend them enough. As a base recipe this was perfect!!!
Easy, excellent muffins. Kid approved (and mine are super picky)!
Not great, no flavor and a waste of ingredients. There was no density to these muffins, and the lack of flavor made them pointless. Will not make again.