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!
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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 #60 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
473 Comments on “Healthy Yogurt Oat Blueberry Muffins”
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.