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 #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
457 Comments on “Healthy Yogurt Oat Blueberry Muffins”
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.
Flavor is nice. Hint of cinnamon. I used mini chocolate chips and they did not sink. I used a dark nonstick pan so I only did the first 5 minutes at 375 to help them rise then reduced to 350 for the rest of the time. I didn’t enjoy the texture. The outside was a bit chewy and the inside was cooked but wasn’t enough batter per chocolate chip ratio. They turned out very flat which I imagine is due to the lack of batter per mix-ins. Maybe quick oats would be better in this? I tasted them still warm so hopefully I like them better when cooled. I found this recipe because I needed to use up some Greek yogurt but I think I’ll find other ways to use up Greek yogurt like eating it for breakfast.
Going to make this today! Wondering can you use Oat Flour and what the portion would be?
I haven’t tried oat flour and don’t know if/how the substitution would work but you could definitely experiment!
Great recipe! I used vanilla Greek yogurt and made two batches, one with fresh blueberries and the other with fried cranberries. I baked at 350 for about 35 mins and they were perfect. I am going to have them in the mornings for breakfast before work. Can’t believe there is no added sugar!
I didn’t love these, but likely my fault. I used Balkan yogurt and frozen blueberries. They took a really long time to cook and are still very moist. I used a stoneware pan which does usually lengthen the cooking process.
I have made these every week since I found this recipe. Delicious and always turn out perfect!!!!
Not sure what it is, but they are a little bland? They smell delicious and was really looking forward to making these, but disappointed ☹️ Also, baked at 350 for 22 minutes and still soggy in the middle. Won’t be making these again.
Any chance I could bake as a loaf with just a longer bake time?
I haven’t tried that – not sure, sorry! I think a loaf might get a little gummy in the center…not sure though.
Just made a double batch of these for the first time today, and they certainly were delicious! My main problem was that the muffins stuck like crazy to my muffin liners, even though I did spray them, so I’m not sure what I should have done differently.
I make these every other week, I think they are wonderful! If you are getting runny muffins you can always add more oats or switch to regular flour and that helped me! But love these, cant recommend enough
These are absolutely fantastic! I added a scoop of vanilla protein powder to the liquid mixture, used vanilla Greek yogurt instead of plain, and coconut oil and baked them at 350 for 16 minutes and they turned out great!
Thanks to the author for sharing this recipe!
I used to make the muffins for my husband all the time. They are his all time favorite and they were perfect.
Now it’s been a while since I made them (we moved so different oven) and the last two times they have risen in the oven nicely and then sunk after coming out. They are cooked but still moist and I followed the recipe exactly, cooking for 22 minutes.
I can’t remember if I used butter or coconut oil before but do not you get better rising results with one ingredient over the other? I’m puzzled. What could cause the delayed sinkage?
Thanks for your help.
Hi Caroline, my guess is it isn’t the butter or oil…might be the difference in your new oven. Try increasing the oven temperature by 15-25 degrees and see if that helps.
This is my go to muffin recipe! I make them all the time because there is very little flour and no sugar just honey. My preference is a mix of chocolate and white chips. The whole family loves them and I’m about to make some right now!
These sound fabulous! I have two questions: Can you substitute Fat Free Plain Greek Yogurt? Also, if you use frozen blueberries does it change anything? I wondered if they would have less tendency to sink to the bottom. I can’t wait to make these.
Hi Betsy, using frozen blueberries should work just fine, but I recommend using them frozen (don’t let them thaw first). You may need to add a bit of time so the muffins bake through fully. I haven’t used fat free yogurt, but I believe others have with good results.
Can I sub steel cut oats for rolled oats? Hubby got the wrong oats at the store, and I am craving these! Have made them many times in the past and they are so delicious!
Same dilemma!!
Hi Jerica and Becky – unfortunately steel cut oats don’t absorb liquid as well as old-fashioned (or quick) and so they would likely stay coarse and crunchy in this recipe and the texture of the muffins would be off, I think.
These muffins are delicious and I’ve shared this recipe often.
This is my go-to muffin recipe now. They are dense (in a way I like) so they are filling. And the perfect level of moist. That a muffin this healthy tastes this good is so refreshing!
The muffins come out so fluffy and moist and considering how there’s no sugar they are just the right amount of sweetness. I’m defiantly making these again!
Yum! I doubled the recipe, using ingredients I had on hand so I had to do some substituting. I used dark brown sugar in place of honey, half oat flour and half all purpose, full fat honey vanilla yogurt, buttermilk powder plus water in place of milk, and frozen wild blueberries. I also forgot the butter/oil but they are still delicious! I use mostly Mel recipes and they are the only ones I’ll double without trying first because they have never failed me!
These Are sooooo delicious and addicting!! I add half choc chips half fresh blueberries and they are just perfect. I also sprinkle brown sugar on top before popping them into the oven. but everytime I bake them—-they always stick at the bottom! I’ve tried using liners and no liners but they still stick. Any suggestions??
Hi Stephanie, have you tried greasing the liners?
Do you have the nutritional values for these muffins?
Carbs, calories?
I’ll be updating this recipe soon with nutrition facts!
Made this recipe last night and thought I set the timer for 20 minutes. Turns out, I didn’t actually set the timer so not sure how long they actually cooked, but they turned out perfect. I think I might add less blueberries next time just because they seemed to have too many. Will definately make again.
I used cranberries instead of blueberries. Turned out great , but they did sink in a little.
Soo yummy and love that they aren’t packed with sugar, but still sweet enough to enjoy! I reduced to 350 and baked 24 minutes (dark nonstick muffin tin) and they came out perfectly. One tiny problem though- stuck to the paper liners really bad. Had to peel off carefully in a bunch of pieces, which wasn’t convenient. Any ideas why? I’ve never had muffins stick like that before to liners.
Hi Chaylyn, it might depend on the brand of liners you use plus the fact that these don’t have a lot of oil/fat in them. You can try spraying the liners with cooking spray if you make them again.
They look delicious but why are they not rising more?
Do you mean while in the oven?
Can I use FF plain Greek Yogurt?
You can definitely experiment…many different types of yogurt should work in this recipe.
I made a double batch of the chocolate chip version. Baked through at 15 minutes, however stuck horribly to my muffin liners. Not sure why. Still very tasty, not super sweet and very moist.
Just made this for my blueberry loving 10mo and I (subbed maple syrup in place of honey) I was a little worried after seeing all the reviews about being “undercooked” and soggy. But went for the challenge anyways. They came out perfect! Followed the recipe, careful not to overmix, baked at 375 for 16 minutes. And, they are so good! I wish I could add a picture of him enjoying the muffins. Will definitely be making again
Hey everyone! Just wanted to pop in with a few recipe notes (I added them up there in the post/recipe, too, but wanted to put them here for those that like to read through comments!). For those of you who struggle with raw/gummy muffins, there are a few tips that will help. 1) add baking time – every oven bakes differently and you may need to add several minutes to the baking time – a toothpick should come out clean or with a few moist crumbs 2) cut down on the blueberries – I edited the recipe so it says only 1 cup blueberries; I’ve found that adding too many blueberries can make a soggy muffin on the bottom and we don’t want soggy bottoms! 3) if your muffin tin is dark-coated, reduce the baking temperature to 350 degrees and add several minutes to the baking time. I made these today and they baked up perfectly at 350 degrees for 22 minutes with 1 cup blueberries. It’s important to me that the recipe is as foolproof as possible, so hopefully these notes will help!
After reading through the comments, I just had to comment that I have made this recipe MANY times and the muffins always turn out great. They are moist, but never soggy. My husband generally doesn’t like the “healthy” muffins I make (he thinks all muffins should be and should taste like Costco muffins, aka a cupcake) but he likes these.
If i meal prep these for a week, how should i store them?
They freeze great – and you can pull them out as you want to eat them. They thaw quickly.
The tops were golden brown but the middle was raw and disgusting. I added cooking time but they would not cook through. I had to throw them all away.
Made these today ,delicious ,will make them again!
These were super good and my 2 year old likes them as well! I was looking for a way to use up the plain Greek yogurt my husband accidentally bought and this recipe worked well!
Tried this last night and they were delish!! Used almond milk and fresh blueberries with a tiny bit of mini chocolate chips on top. They were not raw but very moist! Will definitely be baking these again
i want to make it chocolate muffin by adding cocoa powder and instead of blueberries dark chocolate chunks. What should i do?
i want to add cocoa powder and also dark chocolate chunks instead of blueberries.. what should i do?
You can definitely experiment! I haven’t tried either substitution so I can’t give a good recommendation (and I don’t want to lead you astray).
Not sure what the comments are about, they turned out perfect. I did increase the cooking time to 17 minutes and I added some fiber powder to it (which may have helped the binding). Delicious!
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!
I, too, should have read the reviews and not made these. They were so soft in the middle that they couldn’t hold their form. Yes, I did extend the cooking time.
I made this recipe and followed it exactly and my muffins turned out raw
mmmmmm…wet soggy muffins! my favorite!
maybe use only fresh blueberries? I used frozen.
11 muffins now in the trash. bummer.
I made these for my toddler and I thought they turned out great. A lot of reviews complaining about lack of sweetness but these are supposed to be a healthier muffin, how sweet do you need them to be? I was out of honey so I subbed maple syrup, and added frozen blueberries and a few chocolate chips. These were soft and moist but not soggy. I would make these again.
I didn’t read the comments before I tried this recipe, and I should have. I’m an experienced baker, but these were a disaster. I kept adding more bake time, but they would not bake through. I ended up baking them for 30 minutes. The tops were extremely dry and almost burned, but the inside was still raw.
Arr. I mistakenly misread the muffins as ending after the blueberries or chocolate chips. So I completely missed the 4 tablespoons of butter or coconut oil. I’m hoping that everything will still work out, but I get the impression these are going to be DRY.
I just made these yesterday and while making I was interrupted and inevertently left out the egg! They were still so delicious. I also used almond milk in place of regular milk. Next try will be with almond flour (oh and the egg!)
These muffins did not cook at all. Edges got golden brown but middle did not cook. Very disappointed.
These are SO good, especially for a healthy muffin! My toddlers prefer mini chocolate chips instead of the blueberries (of course). My oven bakes a bit hot so I reduce the temp to 350 and add several minutes to the baking time.
Thanks for all the wonderful recipes, Mel! I’m slowly cooking my way through your “best recipes” section and often get compliments on what I make from your site. I usually say “Thanks! The recipe is from my friend Mel who doesn’t know we’re friends”, haha. (When I write it out like that it sounds rather creepy). But really, thank you so much for being a source I can count on to feed my family delicious food! God bless!
Haha, thanks for the smile (and the kindness), Chloe!
I just made these muffins. I followed the recipe almost to the T. I used avocado oil instead of butter and raisins and chocolate chips instead of blueberries ( not all my kids like blueberries). I used about a cup between the two and probably was too much. My kids didn’t complain of course but I think next time I’ll use raisins and nuts maybe. Mine were perfect after 17’ in the oven. They did rise but didn’t stay like that once out of the oven. We didn’t care. They were yummy anyway.
We make these weekly and try different fillings based on my 5 year old’s whims. We use frozen or fresh fruit, chocolate chips, walnuts, you name it. Here is what we have learned frozen fruit will float in the muffins; if using fruit cut back on the milk OR just add more oats so they aren’t so soggy; we spray the muffin wrappers with a little olive oil so the wrappers come out easier. Some fav combos: strawberry chocolate; peach cinnamon; chocolate, walnut, banana; blueberry white chocolate; red, white and blue ( strawberry, frozen blueberry and white chocolate).
Awesome. I added the blueberries and they did sink like you said. I used mini muffin pan so I should have baked a bit longer. I used almond flour
These were scarfed down in one sitting by my family of 6. Absolutely delicious! I used regular vanilla yogurt instead of Greek, oat bran instead of oatmeal, mixed the wet ingredients together and stored them in the fridge overnight while the premixed dry ingredients were on the counter, and baked them at 350 because I really needed time to shower while they were in the oven. They were not soggy. The blueberries did not sink. (I used fresh blueberries that were still a teeny bit wet when I mixed them with the dry ingredients.) Lastly, these were far from bland. I admit I was a little worried about making them after reading the reviews, but I will make them over again and again and again. Thanks for another stellar recipe.
For those asking i calculated this on myfitnesspal and got per muffin:
147 calories
19 carbs
4.58 protein
8 sugar
5.75 fat
I used fat free milk and fat free greek yogurt. Everything was followed per the recipe!
Super delicious! Mine turned out light and sweet. So yummy! Will def make again!
This is my go to breakfast. I cook them on weekends and have them throughout the week. (And they freeze so well!!!) Is there a way this recipe can be flipped (again lol) to a banana nut muffin? Maybe replace the yogurt with mashed banana?
I haven’t tried that but it’s worth experimenting!
Do you provide the calorie content with your recipes?
I’ll be adding that information soon.
Loved this recipe!! I used Vanilla greek yogurt and added just a wee bit more milk as it seemed a bit dry when I was mixing it all together. It was a hit in my home and the muffins are super filling! Thanks for this creative idea!
Delicious and easy to make!
These turned out delicious! I followed another reviewer’s advice and blended up the oats until they were like a flour. (I measured one cup of oats before blending.) I used white sugar instead of honey and a cup and a half of frozen blueberries and stirred in the blueberries into the batter. The dough was pretty stiff but they rose while baking and were lightly browned on the bottoms after 17 minutes.
Although yummy they came out gooey. I cooked for the slotted time and they raised nicely but as soon as I took them out they fell. 1 1/2 cups large blueberries – so maybe smaller or less? I made in shells so maybe cook directly in muffin pan? Still yum! Do you know the calories?
Mine too. Raised and then fell as well. They were very moist and dense. I cooked for allotted time and then put back in for another 10min and they still were very wet. The flavour isn’t my favourite either.
Thanks, Mel, these were amazing! Made some subs to avoid going to the shops… used plain white flour, brown sugar (minimal amount) instead of honey and veg oil instead of butter/coconut oil. Put mixed berries and chocolate chips. They turned out amazing… didn’t last long!
Will def be making regularly.
do you know the nutritional information on the muffins? I’m making these tomorrow they look amazing.
With the ingredients I used, it came out to be about 110 cals per muffin and i made 12 muffins!
I don’t calculate that info, sorry.
Can you use protein powder in place of flour?
I haven’t tried that, sorry…I’m not sure how it would work.
These muffins were great. My husband is a fan of blueberry muffins. I didn’t have enough yogurt (I used vanilla also) so just added the rest with the unsweetened applesauce. I also used 3 tbsp coconut oil & 1 tbsp butter & forgot the vanilla! Husband said it was perfect the way it was. I used 2 cups blueberries & it was delish! I even added a few chopped pecans because I wanted some crunch & I like nuts.
These are delicious for homemade HEALTHY blueberry muffins! Thanks for sharing. My husband is diabetic so this will be a good recipe.
Don’t try this recipe. It was absolutely flavorless, and I was absolutely astonished. Didn’t even rise. I was so excited to try this out just to be so disappointed. Do yourself a favor and don’t try this recipe out.
Then you did something wrong! They are very tasty and turned out like any normal muffin.
Absolutely agree. You clearly did something wrong. I just made them for the first time and I couldn’t be happier with how they turned out. Loved the sweetness without processed sugar and how fluffy they were.
Also: if you’re going to be critical ok but make sure you followed the recipe and be brave enough to use your name. Not anonymous. Geez.
Did anyone find a way for them to not be soggy & to cook all the way?? Mine also are still very moist on bottom.
I just made these… followed directions and just added 1/4 cup of granulated splenda as i read they needed more sweetness from sime comments here. Mine didnt come out soggy… im thinking maybe it has to do with the amount of blueberries or them all sinking to the bottom? I spooned batter onto a silpat baking cup, then placed 3 or 4 blueberries, then another spoon, topped by more blueberries. I believe this kept them spread out and allowed rhe batter to cook evenly. Baked like for 40 mins or so… hope this helps.
Maybe needed more honey for sweetness. Didn’t have any problems cooking through, they turned out great. Don’t over mix the batter, people!
We love these muffins. We’ve made them with blue berry and with chocolate chips. I love that the Greek yogurt adds protein for me and the kiddos. They don’t rise much, but that doesn’t bother us.
They don’t last long in our house.
Gobbled up quick.
Only ok so I’m disappointed. The batter filled the muffins completely. They did not rise much. I baked them extra long as did others who rated this recipe. Mine are a little mushy and undone at the bottom as well.
I had high hopes for this recipe… but I was shocked that these muffins didn’t rise, whatsoever. Moist is an understatement as the muffins were very dense and created a blueberry mess with my toddler. When I first tasted them out of the oven, I was dismayed by my dislike since I had planned to share them with my neighbors’ kids. But after they cooled, they tasted a little bit better. I’m so sorry, but I can’t recommend this recipe. Although I’m thrilled that it’s nutritiously dense, I won’t be making this again.
I am the biggest fan of Mel’s recipes on the planet so I’d have to say it’s really amazing odds that I’ve never had a recipe not turn out for me… Until this one I made it exactly as written- and weighed freshly ground white wheat flour, but even though I baked them for 5 minutes longer than the recipe suggested, they were still super soggy and mushy. With all the healthy ingredients I think the recipe is still a keeper, but next time I will definitely add at least 1/4-1/2 c more flour.
I was so excited to try this recipe out now that I’m trying to live a healthier lifestyle. I followed the recipe and all the way through and they turned out AWFUL, extremely soggy at the bottom and tasteless. I don’t know what went wrong but I definitely don’t recommend this recipe at all.
This was one of the most amazing muffin recipes I’ve ever made. My family is gluten sensitive, so I substituted the flour for half tapioca flour and half one for one flour. And they turned out INCREDIBLE.
My kids LOVED them, my husband who isn’t a fan of muffins, also loved them. These will be on our weekly baking list. Thank you so much!! We are big fans.
These muffins were a bust for me which surprised me as I love all of your recipes. I actually made them twice as I realized the whole wheat flour I had was…um…5 years past the best use date. Didn’t realize this until I was baking them. They sprang back when I touched them, cooled them and then ate one. It was mushy at the bottom so attributed that to the bad flour. Tried again next day with fresh whole wheat flour but same result – sprang back, but soft on the bottom and rather flat tasting. So, I threw those away & figured my technique must be flawed as others as well as you had great results. On to another one of your recipes!
These muffins fulfilled my urge to bake whilst in a health challenge with my sister to avoid “avoid sugary treats”! Yum! My husband is always skeptical of “healthy” baked goods, but he went back for seconds, so I count this a win. My muffins came out extra-average looking, as I used normal whole wheat flour (not white whole wheat), but they still tasted great. I also only had quick oats on hand, but blended them in the blender before adding. I missed one of the comments saying that if you use quick oats, decrease the measurement, which may account for why mine kind of staying the glob that I dropped them into the muffin tin in rather than spreading to fill each tin? But they still had the height and texture of a muffin so I was happy.
I didn’t have the issue of the outside being soggy like others have said…? Only sogginess I got was that the tops were a bit wet after being in a tupperware in the fridge for a day or two, but that’s to be expected because of the condensation.
Make these!!
These muffins weren’t very good.. didn’t fully form so I kept them cooking and they burnt :/ I used frozen blueberries tho.
Didn’t turn out for me at all. Sunk on top, soggy. I cooked for a little longer, but didn’t help. Just 3/4 cup of flour doesn’t seem enough to me.
Mine turned out great! I only cooked them for 15 min and they were moist but not at all soggy (and I didn’t even wait for them to cool all the way before eating!) I did 2 Tbls Coconut oil and only 1 Tbls butter so I was a Tblsp short there but can’t imagine that made much of a difference! I also used original flavored almond milk. I made a box mix of blueberry muffins and one batch of these. The box mix obviously was way sweeter, so maybe those complaining of bland flavor are just accustomed to the sugary processed ones. These were perfect for me. Just sweet enough to satisfy my sweet tooth, but not so sugary that I find myself eating way past being full because I’m in a sugar fog. Done that way too many times!
My batter was almost as stiff as cookie dough. They didn’t rise at all. I had to flip them to finish cooking throughout and final product looked more like little biscuits instead of muffins. They do taste pretty darn good though.
These look sooo yummy—I’ve had an craving for dried apricot muffins—bet this recipe would be wonderful that way too !!
I tried the batter before putting in the oven and it was delicious! However after leaving the muffins in the oven for about 18 minutes the top was it firm but the bottom was still complete liquid. I ended up turning the muffins upside down and sticking them back in the oven for about 6 more minutes. This helped to firm them up but the texture was extremely cakey and not muffin-like. I would make again for the taste but this was by far the messiest muffin batch I’ve made so far.
Have you ever tried to freeze these for a quick breakfast? If so, did they hold up well?
I think they freeze great!
I really like these muffins! Do you have a nutritional value list for them? Thanks!
I don’t – sorry!
I loved these muffins. The taste was amazing. With that said I did have a little technical difficulty, I suspect because I used 2 cups of frozen blueberries and didn’t let them thaw. My muffins turned purple and I had trouble getting them done. But the taste was amazing. I will be making them again and next time using 1 cup of fresh blueberries. Great recipe and at 148 calories per muffin what a treat.
This needs to have nutrition amounts.
Very tasty! I’m an idiot and forgot to put the melted butter in, but they’re still a great consistency and I’ve been adding a sliver on top of each muffin when I eat it to make up of for it! The cinnamon is a must, and I might try it with maple syrup next time.
Can I use any other flour like oat or almond?
I haven’t tried that, but you could experiment (and also read through the comments; I believe several have substituted other types of flour).
I just made these muffins and followed the recipe accordingly, but for some reason the muffins all collapsed in the center and didnt fully cook. They were in the oven for 18 minutes. I used frozen berries though, not sure if that was why?
Hi Christine, sounds like a few more minutes were needed. This could have been because of the frozen berries or the type of muffin pan (was it dark, nonstick by any chance?) or altitude.
I looove this recipe. I’ve made it multiple times, my only issue is that every time I make it the muffins completely stick to the cups so I can’t ever completely peel out a full muffin. Like I said this has happened every time but they’re so good I keep making them anyway hahaha.
Just made these muffins- delish!! I subbed almond flour and used the remaining homemade yogurt I had and they were sooo good! Thanks for providing recipes low in sugar and healthy ingredients . I will definitely make these again- I had one and desperately want another!
I have been in search of something high in protein and easy to freeze for my kids school snacks. This is it!!!! I made them with no mix ins and with blueberries. Both batters were wet but baked nicely. I used whole wheat hard white flour. I will try adding ground flax next time to get even more bang for my buck. Thanks Mel!!!!
I made these today during Hurricane Laura. Power went out while baking. They got done but are more chewy than fluffy. A heavy muffin but still good. I didn’t have enough blueberries so used chocolate chips and toasted walnuts.
Wait, are you srsly rating a recipe lower because your power went out while baking? OMG. The internet is weird.
Has anyone tried making these with maple syrup instead of honey? I’m interested to know how they tasted — maybe sweeter?
I made them yesterday with maple syrup and they are delicious. Subbed equal amount and they have a great flavor. Big hit with everyone.
Made these again!!!! Fantastic with sugar free chocolate chips and coconut oil, otherwise exact.
Thanks for this recipe!!!!!!!
These are amazing! Healthy and delicious! Thanx so much for sharing your recipe! I will most certainly be making these on a regular basis.
I’ve made these twice and they are THE BEST! 1 cup fresh blueberries, coconut oil, and rice syrup instead of honey for the variables. Perfect both times.
I quickly made these muffins today with just picked blueberries. Was no expecting a muffin to be heavy but my family loved them. Grandpa whent back for seconds.
Great recipe I added 1/2 cup of hemp hearts and 1/2 cup of rice flour with frozen blueberries very delicious ty
I’ve made the applesauce oat muffin recipe many times over the years, and I’ve found that I prefer it when I blend the oats to powder before using them in the recipe. In my experience the muffins are pretty moist (even a little wet) but I think the ground up oats absorb more of the liquid and make for a fluffier muffin. I did the same with this one, and I used applesauce instead of yogurt because that’s what I had. I can tell I already need to make another batch because they’ve been out of the oven less than 30 minutes and they’re half gone! I like the flavor of the honey in these. It was a perfect way to put a tiny dent in our blueberry haul from yesterday’s picking.
I chose this recipe for my first baking experience….and I’m a happy gal! I wanted a healthy version of a muffin and the blueberry version taste great. I’ve now baked these muffins twice and will bake them again so thank you Mel!
I just made these. Super good and not soggy like other people have said. I used almond milk instead of regular milk. Someone in the comments said they added coconut which I will add next time (I was out.)
Do you have any idea how many calories are in each muffin? These sound delicious.
I haven’t calculated that info but I believe others have farther down in the comment thread. 🙂
I made these for my toddler and he eats them right up! I love how they are healthy and a perfect snack for him. I used frozen blueberries and they were fine. I left some out and froze the rest.
I just made these muffins with fresh blueberries and they are absolutely delicious! They are not very sweet, which is what I wanted, and super soft and fluffy! Definitely saving this recipe! Thank you!
This is my go to recipe. I replaced the 1/3 cup honey with 1/2 cup white sugar so my < 1 year old could eat some. The first time I made these I mixed fresh blueberries in with the batter and they all sunk to the bottom and the bottoms were soggy. I now add the blueberries directly to the baking cups, and I haven’t had an issue with the bottoms being soggy.
Just tried this recipe and they came out very soggy at 15 mins so have cooked for another 10 and still wet in middle and have sunk. Too much liquid in this recipe.
I followed this recipe exactly. I even drained and thawed the frozen blueberries. Muffins turned out soggy and lacking flavour.
I really and truly don’t need yet another muffin recipe, but of course, I’m saving this. They look delicious and I like how you called them average looking. I am adding greek yogurt to my shopping list now. I just discovered (and discovered loving) your blog. Appreciate your humor and clear instructions! I am only commenting because I learned a little tip a year or 2 ago that I use when I make my (other) blueberry muffins. I apologize if this is duplicated; I did not go through all your comments. But the tip I learned- If you hold back a couple TBs of the flour and toss it in a separate bowl with the blueberries instead, that helps keep the blueberries somewhat more in place. I cannot wait to try these this week!
Thank you so much!
We love these!! I used fresh blueberries but was out of plain Greek yogurt so I used sour cream. Not too soggy as I have read in other reviews. I will definitely make them again… ext time with yogurt!
I have not made yet. They sound and look delicious. I was looking for the nutrition information. Can you please send or add to the site? I may be over looking.
Thank you,
Vickie
Hi Vickie, I don’t calculate the nutrition info; sorry about that!
Can you substitute steel cut quick cooking oats?
I haven’t tried – it’ll definitely affect the overall texture since they don’t break down or soften like rolled or quick oats, but might be worth a try.
I make a lot of muffin recipes in pursuit of an excellent product. This was not it. A real disappointment. As another mentioned, the muffins were soggy & dense. I followed the recipe to the T – the only adjustment was, I tested at 17 minutes & these were not done (toothpick test) , so I left in the oven another 2 and then another 5 minutes for a total of 24 minutes. I may have filled the cups a little fuller than typical, so factor that in. There is no lightness or sweetness to these muffins. I think an imprecise measure such as 1-2 cups of blueberries shows that this recipe needs work. I get that one might have “about a cup” of blueberries on hand, but 1-2 cups is really a stretch for a recipe. These were, in fact, bad. Even grilled, they just have no redeeming qualities.
I love this recipe and so does the whole family. I follow the recipe exactly as is. I use one cup of frozen blueberries. This is our favorite muffin recipe.
Turned out a soggy mess. The blueberries made the mixture too wet which didn’t bake.
If you strain regular yogurt, it becomes Greek yogurt.
Super good!! Not soggy at all like many said. Cooked up perfect and my daughter and I are enjoying them hot right now. Great recipe! Thank you!
Good taste overall, but very oily and soggy towards the bottom. Did not specify to use frozen or fresh blueberries.
Did I just stumble across one of your most reviewed recipes ever?!
Totally tried making these today but didn’t see the part about melted butter getting added to the batter, they are in the oven already! Whoops!
These probably won’t come out right. I will have to make these another time (and not forget to stop reading the ingredient list!) And report back! Maybe I’ll just scrap the healthy idea today and try your delicious looking double chocolate muffins 😉
Didnt have any fruit so I used banana strawberry Greek yogurt. Love the texture of the muffin..but a bit lacking in flavor
I made these today and they are delicious!! There is a hint of coconut from the oil that makes them extra awesome.
Okay. I made a mistake. I used steel cut oats instead of rolled oats and didnt realize until it was too late. My muffins are all gritty and weird. Is there ANYTHING i could turn this into so I don’t waste so many muffins?
I’m honestly not sure what to suggest – I think they’re probably past the point of being able to fix, darn it.
Bland in flavor and kind wet.
Personally, I feel that you could have been a lot nicer about that. My 14 year old daughter made these muffins and they turned out great. You have to factor in altitude and products and many other things that effect the recipe. Also, you should realize that the recipe calls for yogurt and blueberries, therefore it will likely be a denser muffin. When making recipes it is all a trial and error experience and you will have batches you favor and don’t. However, while I respect your opinion, you don’t have to shame the creator of this recipe because it’s not to your standards. They went out of their way to put this recipe out in public where people could use it and you’re complaining about it. Sure you don’t like how the muffins turned out then say that but say it more respectfully and don’t shame the recipe. The creator of this was just trying to help others out out of kindness and we need more kindness in the world.
Wondering what the nutrition facts are for this?
I don’t have that info – but there are a lot of online nutritional calculators you can plug the recipe into if you want the nutrition facts. 🙂
I loooove your recipes!!
I was so happy to find your healthy oatmeal blueberry muffins! They’re in the oven as I text!
This is my favourite blueberry muffin recipe ever!! They’re so yummy!
I did make a couple substitutions though: almond milk instead of milk, 2 tbps of unsweetened applesauce instead of butter and all purpose flour instead of whole wheat.
I look forward to eating them everyday!
These were amazing, Mel! Taste and texture were amazing. I used lemon extract since I ran out of vanilla and the hubby loved it. I thought I would need to cook longer based on some reviews but 14-min worked out perfectly! Thanks for sharing. Another keeper!
This looks delicious, thank you for sharing!
I’ve tried these to work a few times. Bake time needs to be extended to at least 23 minutes, and even then it is hit or miss. Muffins are soggy and sunk if regular yogurt is used. Do not recommend.
Don’t have any oats on hand, any recommendations for substitutes? Or should I increase other ingredients to make up for its absence? Excited to try this!
It’s kind of hard to know – you could use more flour but the texture of the muffins likely will be quite different.
These turned out great! I added some sugar based on other bakers’ reviews. How many calories per
Muffin?
Delish!! I used blackberries because we didn’t have any blueberries but it was perfect! Thank you so much for sharing!!❤️
These muffins are fab. I added extra cinnamon and subbed maple syrup for the honey, both adjustments for our tastes. Otherwise, I followed the recipe as written. Based on other comments, I was nervous about the muffins being underdone in the middle, especially with a dark pan, so I cranked up the temp to 400 on my convection bake setting and they were done in 14 minutes; they popped out of the tin after about 5 minutes‘ cooling and continued to set up after. It’s a miracle considering I should have LOWERED the temperature, but hey— happy accident. Thanks for the recipe! Just a touch of sweetness, not dry or dense thanks to the yogurt, and lots of juicy blueberries.
The muffins are AMAZING but mine came out super soggy. I used frozen blueberries instead of fresh. Could that have been the problem? I baked them for an extra 5+ minutes on top of the 17 minutes. They were nice and toasty on the inside but wet on the inside. It still tasted great though.
I can’t wait to try this recipe! Before starting, I was wondering if it would be suitable to use quick oats and non-fat Greek yogurt as those are the ingredients I have on hand. Thank you!
Definitely worth a try (I’m all about using ingredients you have on hand) but the texture and overall outcome may be a bit different. 🙂
I made this today with olive oil (instead of butter/ coconut oil) and plain natural yoghurt (instead of Greek). I was very happy with the results – the insides were moist and it wasn’t overly sweet, making it relatively guilt free.
How can I tweak the recipe to use bananas instead of blueberries? Should I mash the bananas or use chunks?
Can you sub almond flour for whole wheat flour?
Can definitely try!
These are amazing!!! I just made them and cannot wait to share with people! Delicious!!!
I made these a few months ago and looooved them! I have cranberries in my freezer, and an orange sitting in the fridge so I’d love to swap it out. I figure swapping blues for cran should be a simple one, but as for the orange… I’m looking for some help! I figure I can just add orange zest and be good to go, but if I want to add the juice, should I cut the honey and reduce the amount of milk since I’m adding more liquid? Thanks in advance!! 🙂
I’d probably sub in orange juice for part of the milk (I’d leave in the honey personally). Good luck. Sounds yummy!
Can you use Quaker Oats old fashioned oats? And do you recommend salted or unsalted butter.
Yes, you can use those oats. I always use salted butter.
I’ve made these countless times at this point and they always come out amazing. I like to make them for the week for a quick breakfast and usually keep them in an airtight container on the counter and by day 4 they’ll have mold on them :/. Would it be ok and keep them more fresh in the fridge?
Yes, you can store them in the refrigerator.
Just made this this morning for my women’s Bible study and they were a big hit. Delicious!
I save all of the blueberry muffins recipes. I will eventually make all of them. Starting with the one that I have ingredients for at this time. I just had spine surgery last week and cannot drive yet, so it’s not easy getting someone to bring you to the store. Thank you for sharing your delicious recipes and look forward to making them.
Hi, Made these a few days ago for my husband since I was tired of getting expensive and not all that great Starbucks blueberry muffins every week. These were so easy to make and moist from the Greek yogurt. I used maple syrup instead of honey per hubby’s preference. They were not overly sweet, which we both liked. My tip is to toss the blueberries in a little flour before mixing them in at the end, they will not sink. Also, I sprinkled a nit of demara sugar on each muffin and it gave them a nice crunchy texture. Hubby has devoured most of them and he is not a sweet eater. Thanks for sharing, this will be a regular with any kind of berry I have on hand!
Nevermind
The recipe does not say how much butter or coconut oil to use.
Not sure what happened, followed recipe and mine came out runny in the middle. Ended up baking for a total of 25 minutes and they are still not set up. I am going to see what happens after a few hours of resting.
These are delicious, mine came out that BLUE/GRAY color you get with blueberries sometimes., I tried NOT to mix too much but the frozen berries clumped together as I was stirring. I’ll make them again and work on my technique with the berries.
Im going to make them for Mother,s day! How many calories per muffin you think? Mom and me.are both doing 1200 cal diet….
I made this recipe using Almond milk (forgot to buy regular milk), and regular Light&Fit Vanilla Yogurt (accidentally bought regular instead of Greek), regular flour (didn’t have whole wheat) AND added some coconut flakes in the dry ingredients and they came out amazing! Super delicious and not too runny.
It is super important here though that you cook them long enough and let them sit in the pan for a few minutes or else they will break apart. Even doing that still being very careful when you take them out and put them on a cooling rack. I let them sit out over night and they firmed up even more. Overall worth trying!
With coconut oil and blueberries
Nutrition Facts
Servings: 16
Amount per serving
Calories 112
% Daily Value*
Total Fat 4.2g 5%
Saturated Fat 3.2g 16%
Cholesterol 12mg 4%
Sodium 92mg 4%
Total Carbohydrate 16.7g 6%
Dietary Fiber 1.1g 4%
Total Sugars 8.1g
Protein 2.6g
Vitamin D 1mcg 6%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 112mg
Is this based off one muffin? What is the serving size?
Hi, I had tried this recipe, it tasted great and had used fat free milk because that was what I had on hand.
However, the top of the muffins were well done and the bottom part of the muffins was on the wet side.
Any suggestions? Also, the blueberries were larger than usual.
It might be due to how your oven bakes. Try reducing the oven temp by 25 degrees and baking a few minutes longer.
How many calories is this?
Wow these muffins are simply amazing. Made this twice this week. Taste divine and are healthy. Thanks
What do you recommend as a substitute for the Greek yogurt? I can’t have any dairy.
Could you use a dairy free yogurt?
We have used both goat milk yogurt and nut based yogurt in this recipe with great results!
These are delicious! I made them hoping my kids would all love them for breakfast. My littlest did but the older two didn’t want to try them. Oh, well! More for me
Can u use frozen blueberries to? My family doesn’t eat alot of fruit, so I freeze em to save $$ And just pull em out for smoothies and stuff… I didn’t know it maybe it would make em too watery..
Thanks in advance- either way, I can’t wait to try these…
It’s definitely worth a try! I wouldn’t thaw them before using.
Is there a macro break down?
I don’t have that info – sorry!
These are FANTASTIC! Super fluffy and moist. I made them for the baby and my 7yo but hubby and I scoffed them down as well! Will be making these again! Thank you!
I have made these and they are yummy. Up here in Canada I am unfamiliar with white whole wheat flour? When your recipe calls for this I use half white all purpose and half whole wheat. Thoughts? I do not bel8eve we have white whole wheat flour up here but I’ve been known to be wrong a few thousand times.
It is just a variety of whole wheat (usually whole wheat flour is ground from either white wheat berries or red wheat berries). Sounds like whatever you are using is working just right!
They are fabulous! I just made them this morning. I was looking for a heartier, protein muffin but still wanted some sweetness and cinnamon. Instead of blueberries and chocolate chips I used walnuts. My husband and I love them. Perfect amount of sweetness. Oh and I used part plain and part vanilla yogurt. I took advice from another reviewer and baked them at 350 for 20 minutes since my pan is dark. Super moist but done all the way.
Thank you for sharing this great recipe!
I just love you and your recipes soooooo much!!! I made your cream cheese blueberry muffins last week and they disappeared way too fast. Today I made these thinking maybe we’d have a little more control since they are healthier. They were so delicious and I won’t feel too guilty when I make them often!!!
I did have to make some changes when I realized I was out of wheat flour and was in a hurry. I subbed Kodiak protein pancake mix in for the flour and baking powder and soda. I will make it the right way next time…and know it will be just a good! I also love love the USA muffin pans you recommend and will never go back to any others!
This recipe (at least the way I made it today) stuck to my paper muffin liners…which only means you will find us scraping the remaining deliciousness off of the liner with a table knife or fork. Haha. Thanks Mel!!!!
Thanks for detailing your changes, Jennifer…sounds delicious!
I followed the recipe exactly and the muffins turned out amazing! This is a keeper! I will be making them again this week especially since it is blueberry season.
I made these and they turned out ok. They kinda tasted like nothing though.
I just made these. They came out very moist and delicious. My 2 year old granddaughter loves them.
Rolling blueberries in flour before adding them to the bowl will also stop them from sinking to the bottom 🙂
Hi! I made this using Organic Whole Wheat Flour from Whole Foods. I didn’t have a muffin pan available so it turned out to be a cake. Because it was just one piece, I left it in the oven for an extra 5 minutes, keeping watch of the top turning a bit brown. Everyone in my family loved it! Delicious and will be making this again!
I used brown rice flour and they are so good! Not too sweet so I do t feel terrible for having 1 1/2 at 11:45 p.m. lol I think my favorite part is how great my house smells while they’re baking!
Can I sub garbanzo flour for whole wheat?
I haven’t tried that so I’m not sure. Sorry!
Anyone have the nutrition facts on these?
I want to make this recipe but i am a bit confused…if 1 cup is 8 ounces how can a cup also be 3.5 ounces and then 3/4 cup 3.75 ounces ?
I think you may be confusing ounces, a measurement of weight, with fluid ounces, a measurement of volume. You can have the same volumetric amounts of ingredients, but some ingredients may be heavier than others. Simply put, an ounce of lead and an ounce of feathers will weigh the same as each other: one ounce. But if you scoop up cup of feathers and a cup of lead, you’ll have the same volumetric amount of each, but the lead will be heavier. In any case, measuring ingredients by weight rather than scooping them up with measuring cups will yield more accurate and consistent results, but it usually doesn’t matter a whole lot for most recipes. Some recipes like this one will provide both weight and volumetric amounts so you can choose one or the other.
Can I substitute oat flour for this recipe? Also do frozen blueberries work here?
Hello! I just did them and they’re amaziiiing!!! First time doing some healthy snack and I’m impressed 🙂 thank you for this recipe 🙂
I wanted to know how many days will they last? And how to store them? Thaaanks 🙂
If they are well covered they should last a couple days.
I’m so excited to try this recipe! Do you think I could substitute 1/3 cup honey with 1/3 cup syrup?
Could definitely try!
How many calories?
These tasted great, however I found them to be cooked on top and way too moist on the inside.
Maybe if I use brown sugar instead of honey?
I’m not sure what would happen if you eliminated one of the liquids or cut back so it wouldn’t be so wet?
Can you use frozen blueberries?
It might take longer for the muffins to cook through but yes, you can use frozen.
I was searching for a healthier option to a quick commuter breakfast. These muffins fit the bill. There were not as sweet as regular muffins but this is a good thing. I want to cut my sugar intake. Unlike some of the bad reviews my muffins came out perfect, the blueberries did NOT sink to the bottom. They were moist and good; I followed the recipe with a few tweaks. I use less honey, 1 single serving of vanilla Greek yogurt, vanilla chia protein drink (substitute of milk), added chai seeds and some lemon juice. I pulsed the dry oats 5 times and let it sit in the yogurt (1 hour) before mixing with the rest of the ingredients. Yummy, I tried it hot out of the oven. I plan to eat the muffins on the train as I commute to work. Thank you for a great recipe!
Let me start by saying I am a fan of Mel’s Kitchen. That said this is not a great recipe. Everything but the blueberries tastes like chalk. Also I tried three pans with butter, oil, and spray; the muffins still stuck to a state of the art Teflon pan. All in all, this one is a pass.
Sorry to hear that, John.
Can I use white flour instead of wheat?
Yes.
This looks so good! What a great breakfast meal prep for the whole family!
What are the nutritional facts with butter and chocolate chip
Followed the recipe exactly. Baked for 17 minutes but the top was brown and the center is not cooked. Not my oven because I bake quite often and have never had this problem.
I was really excited about this recipe
These were one of the worst muffins I have ever made… I am unsure what happened since I followed the recipe.. the dough stayed uncooked in the middle and they burnt on the outside. The taste wasn’t there either. I am disappointed since from reading the comments, I was expecting them to turn out great. Disappointed!
I made these today. I added 2 tbsp of flax meal and I put 6 oz of blueberries and 1/2 c of dark chocolate chips. I also changed the bake time and temp to 350 degrees for 22 minutes (bake times will vary from oven to oven and even elevation can mess with bake time, so I usually set a couple minutes lower than the recommended time and then check it every minute or two for doneness. Remember they will also continue to bake as they cool in the pan for 10-15 min. So don’t over bake them or they will be dry. I feel like 350 is a better temp to bake muffins at as it allows the center to cook without over cooking the top and bottom. Also make sure you put the muffins on the very center rack of the oven so you get an even bake on the top and the bottom of the muffins 🙂
I thought the muffins were really good with what I changed above. Not light and fluffy like many muffins are but with the oats thats just how it goes 🙂 I would make them again for sure!
Are these good to freeze?
Yes, they freeze well.
I just made these and popped them in the oven but then realised that I forgot to add the honey! Just taken them out and spooned some honey over each and every muffin cup, hoping they turn out ok!! I did add extra chocolate chips on top so hopefully will make up for lack of sweetness. I supposed when they’re ready I could always serve them with some extra honey or maple syrup..?
These are so good! Making another batch today, could I add protein powder?? Would that make the batter weird?
I haven’t tried that, but you could definitely experiment!
This was a disaster for us. They were burnt on top yet still raw inside after 25 minutes. So sad as i was really looking forward to them – where did I go wrong ?
Sounds like it’s probably an issue with your oven rather than an issue with the recipe – does your oven tend to cook hot? You might try decreasing the oven temperature by 25 degrees and see if that helps. Also if you are using a dark coated muffin tin, that sometimes can make the outsides cook faster than the middle.
I made them tonight and subbed unsweetened applesauce for the butter and protein pancake flour instead of whole wheat flour. I omitted the leavening agents. They turned out so delicious and I get a WHOLE muffin for only 3pts on WW! Thank you for the delicious recipe.
Mine were dense and dry. I’m making them again and going to cook them less. Potential is there- my roommate loved them. Healthy options is right up my alley.
Tops were browned, insides soft
Can you use almond flour or coconut flour instead of the wheat flour?
You could definitely experiment!
Delish! Perfect breakfast my kids ate at least 2 each. I might try prepping dry and wet night before for quicker morning. Or even experimenting with soaking the oats in the yogurt mixture a bit before combining with rest of the dry. I have another oat muffin recipe that turns out well with this…Have you done that?
I think the prep the night before sounds like a great idea!
These muffins were delicious! I followed the recipe exactly, my three year old son (myself and husband too!) LOVED them!!! Thanks for sharing : )
I absolutely love the flavor of these! However, I had a tough time getting them to cook through. The top was nearly burnt before the inside cooked. Any ideas on what I may have done wrong? If they were good with the top overcooked, I can only imagine how good they are when done correctly
Hi Caitlin – does your oven tend to cook hot? If so, you might try decreasing the oven temp by 25 degrees.
If you toss the blueberries in flour and fold them in at the end, it helps them not sinking to the bottom Going to try this recipe tonight. Looks yummy
I can’t eat eggs, could I sub the egg with anything?
I haven’t tried an egg substitute – but maybe a flax seed sub?
Hello! I’d like to make these for an easy make ahead breakfast for my son, but he’s only 16 months so I can’t use honey. What can I replace it with?
Thanks!
You could use sugar or agave nectar or maple syrup.
Hey can I freeze this muffins
Yes, they freeze great.
These are absolutely delicious! Finally a quick and easy recipe that is healthy and yummy. I was worried the honey might be too much, but the flavor isn’t overpowering at all and gives just the right touch of sweetness. These will be a weekly thing!
How many calories are these? I track calories but had to try them! Love them. Thanks.
I’m not sure – sorry! You could plug the recipe into an online nutritional calculator to find out.
When I put it into myfitnesspal (using skim milk, 1.5 cups blueberries and butter (instead of coconut oil)), they came to 155 calories each.
Calories 237
Total Fat 7.4g 9%
Saturated Fat 5.8g 29%
Cholesterol 29mg 10%
Sodium 179mg 8%
Total Carbohydrate 25.2g 9%
Dietary Fiber 1g 4%
Total Sugars 14.6g
Protein 17.4g
Made muffins today but did not like . Used whole wheat flower and maple syrup. They just
tasted bland and not sweet . It might of been because the berries were not sweet, and whole
wheat flour was too overpowering.
I’d love to make these as mini muffins for a tiny treat in my lunch box. Any suggestion for cooking time?
I’d start checking after about 7-8 minutes.
Can you tell many how many carbs calories and sugar is in each muffin they look delicious just waiting to hear back from you before I make them
I don’t know that info – sorry!
Calories 237
% Daily Value*
Total Fat 7.4g 9%
Saturated Fat 5.8g 29%
Cholesterol 29mg 10%
Sodium 179mg 8%
Total Carbohydrate 25.2g 9%
Dietary Fiber 1g 4%
Total Sugars 14.6g
Protein 17.4g
Moist and delicious! They lasted one day between myself, hu bby and 5 year old daughter.
Just made these and they are soooooo delicious. Do you know the nutritional info on these per muffin?
I don’t -sorry!
Calories 237
% Daily Value*
Total Fat 7.4g 9%
Saturated Fat 5.8g 29%
Cholesterol 29mg 10%
Sodium 179mg 8%
Total Carbohydrate 25.2g 9%
Dietary Fiber 1g 4%
Total Sugars 14.6g
Protein 17.4g
Is this per muffin or per recipe?
Juliana
Thank you for creating the nutritional list for these muffins. They should be done for us by the recipe provider.
Kids loves it!
I made these and love them but they stuck to the paper liners instead of coming out picture perfect like yours did. What did I do wrong?
A lot will depend on the brand/type of paper liners. You could try greasing the liners beforehand – that might help!
Hi Mel, could you tell me what of brand cupcake liners you use? The brand I use make my muffins stick to them even when I use cooking spray.
I usually use Reynolds.
Just baked these to force me to eat breakfast in early mornings. Absolutely lush with my moring cup of tea! will be baking these again I am sure.
Also super easy recipe made with bits i had in the house already, a dream!
Can you use almond flour instead??
This has become my go to muffin recipe for my kids! I think I’ve made them almost 10 times since it was posted. Great healthy recipe. I’ve been substituting maple syrup for the honey as I ran out of honey – tastes great. Even my husband like them which surprised me as they are healthy and less sweet than my other recipes. Thanks Mel!
I am not sure what went wrong but there were not a crowd pleaser at my house. The muffins were very dense and heavy. I used white AP flour and fresh blueberries. Any suggestions?
Did you weigh the ingredients or measure them in cups? Not a big deal either way, but I wonder if the batter was overfloured at all? Or over mixed? Usually those are the two culprits of dense muffins.
I haven’t sampled them yet for flavor, because they’re still in the oven at nearly 30 minutes! My guess is this is due to using frozen berries instead of fresh, so naturally they will take longer to rise in temp and bake. I’ve been using my mom’s standard Betty Crocker recipe for decades and they are a hit, but I have been looking for something a little healthier (no shortening or refined sugar. I’ll let you know the outcome 🙂
These muffins are delicious! They turned out perfectly. I used Coconut Oil and Fresh Blueberries. These won’t last long in my house. I couldn’t wait for them to cool down and had one while it was nice and hot and it was soft and sweet. Will definitely make these again!
What did I do wrong? These were horrible! When I used my second half of batter, I used a 12 hole muffin tin, I added Monk Fruit. I have no idea why these had zero flavor and zero sweetness. I followed the recipe but used white flour instead.
I just made these and they are delicious! Thanks for the recipe! I did a few things slightly differently from the recipe as you give it:
* I went with the butter option that you gave rather than coconut oil.
* I only had regular, non-Greek plain yogurt (Trader Joe’s lowfat plain) but they turned out fine.
* I substituted a 1/4 cup of the whole wheat flour with wheat germ, and used full whole wheat for the rest.
* I added a couple tablespoons of Trader Joe’s “super seed & ancient grain blend” (sprouted grains and seeds).
* I didn’t have as many frozen blueberries left as I thought, so I used what I had (maybe 3/4 cup) plus about 2/3 cup dried berry mix (cranberries, raisins, & blueberries, but heaviest on cranberries; they are sweetened so this did add a little bit more sugar but they still taste pretty low sugar).
I found your recipe when I was searching for a healthy way to use up the yogurt I had, as it was starting to taste old. This definitely hit the mark and I’m glad it worked with non-Greek yogurt since the whole point was to use it up 🙂 Thanks again!
Hi,
Thanks for this recipe, the muffins turned out AMAZING! I will be making these again 😀
A few recipe notes for others; I used regular plain yogurt instead of Greek and used an 1/8 cup whole milk instead of a 1/4 since regular yogurt is more wet than Greek. The batter was probably still wetter (I probably could have skipped the milk all together) so I ended up baking the muffins for about 19 minutes. I used 2 cups of fresh blueberries and melted butter.
What I love most about these muffins is that they aren’t too sweet and sweetened with only honey, the oats add some great texture (and cut down on the use of flour), and are bursting with blueberries – did not have a problem with them sinking to the bottom 😉 Plus the recipe is super simple and fast.
Thanks again!
N
I tweaked it for fall (and what I had around) by subbing maple syrup for honey, pecans for blueberries, and adding cinnamon and nutmeg. Delicious!
This will be my first baking experience that isn’t from a package (eek!) I could not find white whole wheat flour, will all purpose flour work, or does that change things? Excited to make these!
Yes, all purpose will work!
Wow! Ive tried many different blueberry muffin recipes but if youre looking for moist, this is the one! Delicious!
Can I substitute honey for applesauce? Making these for my family and my baby can’t have honey in anything. Thanks!
It would change the texture and taste – but you could experiment!
I accidentally left out the coconut oil and they we’re still delicious!! If you decide to do this on purpose, be sure to let the muffins cool completely before peeling the paper off because it will take half your muffin with it! (Or maybe just spray the pan and don’t use paper liners.) Yum!!!
I made these as written except for the old fashioned oats. I measured 1 cup of TJ’s organic old-fashioned oats and put in the vitamix for a few seconds until it turned into a flour and proceeded with the recipe as is. They came out delicious!!!! Not too sweet either. Thank you for the recipe. It’s a keeper!
Great idea!
So delicious with fresh-picked berries…. great recipe.
PS: Mel, I just bought and read Zemindar at your recommendation, and wow! I can see why you re-read it each summer. I got totally absorbed into the book– after halfway through, I may have read non-stop for 6 hours– and then couldn’t get it out of my head for a couple of days. Thanks for the suggestion; I’ll try anything else you plug since I like fiction but don’t read it much.
Fresh picked blueberries are the best! Mel is out of town right now, but she will be happy to know you loved Zemindar :).
I have made these about 4 times in the past week or so! So yummy! The first couple of times I made them as directed and we loved them. However, I made some changes this morning and we loved them even more! First, I added a tablespoon of flax seed (doubt it changed much except making it even healthier!). Second, I used less yogurt. (Only used about 1/2 cup since that was all I had left). I liked it a lot more because the muffins were fluffier! And then my last change, which was a total accident, I left out the chocolate chips! So these are SUPER healthy. But seriously, Mel, you rock! And I plan on keeping this recipe around indefinitely!
That’s awesome that these are still amazing without the chocolate chips! Thanks for the feedback.
I’ve made these muffins at least six times since this recipe was posted! Love it!!! Quick note: sometimes my oats didn’t hydrate super well, so I’ve taken to stirring them in with the yogurt first thing and letting them sit while I assemble everything else. I also LOVE adding the zest and juice of a lemon.
Thanks for the tip Patti! I’m glad you love these.
I didn’t read good enough and just bought whole wheat flour. Is taste different between white whole wheat flour and wheat flour?
It’ll be fine – the muffins might be a bit more hearty-tasting and slightly more dense with red wheat, but I’d say go ahead and use it.
I made these today. The flavor was perfect. I added zest of one lemon. I added 2cups of fresh blueberries but it may have been a bit too much for the recipe. I sprayed my muffin liners but they still stuck really bad. When they came out of the oven hot, they were very soft and moist. I think I would add more oats or oat flour next time.
I love that there is no added sugar in these! I used frozen mixed berries and they worked out so well. Will be keeping this recipe to use again
I like to use fresh ground whole wheat, so I placed my Blendtec blender container on my scale and measured out the 3.75oz white wheat berries and 3.5oz oats. I then blended them together into a fine flour and used that in the recipe. The texture was nice and soft in the muffin, but was in fact loaded with whole grains. Loved this recipe. My kids aren’t big blueberry fans, so I’ll try them with chocolate chips next time.
Awesome, thanks for sharing, Cindy!
These are delicious! But mine stuck to the cupcake wrappers pretty badly. Any recommendations?
A lot depends on the brand/type of muffin liner. You can lightly grease the muffin liners with cooking spray before filling – that should help!
Any idea if these can be made ahead and frozen?
Yes, I’ve frozen the baked and cooled muffins with great success
Do you have any nutrition info for this recipe? Sounds excellent but my clients will want to know calories and other nutrients. Many thanks!
I loved this recipe! I added sweet and shredded coconut since I didn’t have enough maple syrup for sweetener and it really gave the muffins a special taste
Followed the recipe as written, using butter. My son is a blueberry muffin lover….he ate 5. Will try with chocolate chips next time! So simple and so good!
These are delicious and so moist! No added sugar, just honey to sweeten and trust me they taste perfectly sweet. Thanks for sharing!
Very easy delicious and healthy recipe!
Made these this morning—delicious! Realized while stirring that I had low-fat plain yogurt—not Greek….added about 1/3 cup more flour, seemed to work out fine! I did add some lemon zest, it’s such a great complement to blueberries. This is a keeper!
I used this recipe exactly the way it is written. (Actually I added more cinnamon) It is good! I have never baked with Greek yogurt, coconut oil, or wheat flour and my whole family really enjoyed these muffins! I made them in a mini muffin pan and they turned out yummy. I wanted to try a healthy recipe and these are definetely much better than what I usually use (box mix). I will be adding this recipe to my recipe box. Thank you!!
What is the nutritional information for the healthy yogurt oat Muffins with blueberries?
I haven’t tried the recipe yet but would like to know the information first.
I don’t have that information; sorry!
With 1 cup frozen blueberries, white flour and coconut oil each muffin is 131 calories, 5.6 g fat, 4.4 g protein and 16.8 g carbs. However mine came out tasting great but looking terrible and very sticky and undercooked. I had to add 10 minutes and they just got darker not more cooked.
I’ve made these muffins 5+ times now and here’s what I’ve found:
– if you’re using blueberries, zesting half a lemon is an excellent addition!
– anything over half a cup of chocolate chips is VERY CHOCOLATEY. And so delicious. So, I stick to a half a cup or less if I want to be good and go closer to a cup/cup in a half if I want my boyfriend to eat them all in less than a day.
– anything over a half a cup of blueberries will take quite awhile to cool. I stopped mixing the blueberries in with my batter so I could distribute them evenly (~10 small frozen blueberries per muffin).
– these muffins are so insanely moist and delicious! I’ve played around with a ton of muffin recipes and I always come back to this one. Using chocolate chips is pretty foolproof but there’s a delicate balance using blueberries because of the added water.
– today I forgot to add the melted coconut oil and milk (I usually use almond). I added an additional egg (I do for most muffin recipes) and didn’t realize I forgot the other ingredients until it was too late so I figured they’d be a mess but they were AMAZING! I used brown parchment muffin liners and they didn’t stick at all (they usually do). I also baked them at 450 for 10 minutes first and then at 375 for 7 minutes.
Sorry for the long post! Thanks again for the amazing recipe 🙂
Thanks so much for your detailed variations, Samantha!