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.

Healthy Yogurt Oat Blueberry Muffins {or Chocolate Chip Muffins!}

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.

Healthy Yogurt Oat Blueberry Muffins {or Chocolate Chip Muffins!}

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.

Healthy Yogurt Oat Blueberry Muffins {or Chocolate Chip Muffins!}

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 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.

Healthy Yogurt Oat Blueberry Muffins {or Chocolate Chip Muffins!}

Healthy Snack or Breakfast

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).

Healthy Yogurt Oat Blueberry Muffins {or Chocolate Chip Muffins!}

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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!}

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

4.42 stars (1208 ratings)


  • 1 cup (227 g) plain Greek yogurt
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 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


  • 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).


Tip: 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.
Yogurt: 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.
Wet Muffins: if the muffins are gummy, wet or aren’t baking through, make sure to add baking time and/or consider baking at 350 degrees (instead of 375 degrees) and increasing the baking time so they bake through. Also, using excess blueberries might make the muffins wet/gummy. I use 3/4-1 cup when making this recipe. (This update was added 7/21)
Serving: 1 muffin, Calories: 139kcal, Carbohydrates: 21g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 178mg, Fiber: 2g, Sugar: 10g
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Recipe Source: from Mel’s Kitchen Cafe