Healthy Yogurt Oat Blueberry {or Chocolate Chip!} 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!). 

These muffins.

I think we’ve made them four or five times in the last two weeks alone. And each time, they’ve been inhaled before the day is over.

They are that delicious.

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

Of course, all that healthy mumbo jumbo talk quickly goes out the window when the blueberries are replaced with chocolate chips.

If that’s something you would even do??

If it IS, our friendship has quickly and solidly been everlastingly cemented.

Because, trust me, we have replaced the blueberries with chocolate chips more than once, and I will be the very last person on the face of the earth to ever talk you out of that decision.

Despite the fact that these muffins are 100% whole grain (rolled oats + whole wheat flour), they are so light and fluffy.

And yes…moist, moist, moist (sorry if that word makes you cringe).

Still slightly humble in appearance, just like their applesauce oat counterparts, they are a testament that the true worth of a muffin goes far beyond outward appearance.

I don’t know about you, but I’d much rather enjoy a super tasty muffin with everyday, average looks than dive headfirst into the most glorious looking muffin on the planet only to realize too late that it tastes like something reminiscent of sawdust crumbs.

I’ve included a quick little note in the recipe to help prevent the blueberries from sinking to the bottom (like so classically pictured above!).

Although we don’t judge sunken blueberries too harshly around here.

Just ask my 12-year old after I had to cut him off after #7.

He clearly had no issue with where the blueberries landed during baking.

Whether you choose to add blueberries or chocolate chips…or you just leave the healthy yogurt oat muffins plain as can be, I hope you love these delicious little muffins!

They make the healthiest little snack or breakfast (and my kids love packing them in their lunches, too).

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

Yield: 12 muffins

Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}

Prep Time: 15-20 mins

Cook Time: 15-17 mins

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Ingredients:

• 1 cup (8 ounces) plain Greek yogurt
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 1/3 cup honey
• 1 cup (3.5 ounces) old-fashioned rolled oats
• 3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 1 to 2 cups blueberries or chocolate chips
• 4 tablespoons butter or coconut oil, melted

Directions:

1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
3. 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.
4. 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).
5. Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
6. 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:

If you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin. We tend to not care about those sorts of things, though, and 99% of the time, I make the recipe as written (adding the blueberries or chocolate chips with the dry ingredients). 

I haven’t tried it, but if you don’t have Greek yogurt, you could try subbing regular plain yogurt (just make sure it isn’t too watery). I’ve also subbed vanilla Greek yogurt in a pinch; delicious.

All images and text ©Mel's Kitchen Cafe.

Recipe Source: from Mel’s Kitchen Cafe