Healthy Yogurt Oat Blueberry Muffins
Easy and so delicious, these healthy yogurt oat blueberry muffins have no refined sugar and are packed with whole grains – yet they still manage to be fluffy and so tasty (with blueberries OR chocolate chips!).
If you’ve made the crazy popular healthy applesauce oat muffins on my blog (shared over 46,000 times and loved by sooooo many), you’re going to love this new version.
I took inspiration from that humble but delicious applesauce muffin recipe and created these healthy yogurt oat blueberry muffins you see before you.
I made some significant changes from the still-loved applesauce oat muffin recipe:
-all processed sugar is out; honey is in
-protein-rich Greek yogurt takes the place of applesauce
-juicy blueberries are tossed in the batter to further up the good-for-you factor
And yes, it is totally acceptable to replace the blueberries with chocolate chips. 🙂
Quick and Easy Muffin Batter
The muffin batter is very simple. The blueberries are tossed with the dry ingredients (helps prevent the blueberries from sinking!) and then mixed with the wet ingredients.
A word about the blueberries: these muffins can be made with fresh or frozen blueberries, however, if using frozen blueberries, you may need to add time so the muffins bake fully and aren’t doughy/gummy inside.
Muffin Tin Matters
The muffins will bake more evenly in a light-colored muffin tin.
If using a dark-coated or nonstick muffin tin, reduce the baking temperature by 25 degrees and increase the baking time by several minutes so the muffins bake all the way through evenly.
Important Note
Make sure to bake the muffins all the way through. Several people have commented that their muffins were gummy after baking.
Adding a few minutes to the baking time will help. If your oven bakes hot, consider dropping the oven temperature to 350 degrees and adding a few minutes of baking time, if needed.
Also, cutting back on the blueberries will help the muffins bake evenly throughout. (The original recipe called for two cups of blueberries, but I’ve since cut that down to one cup.)
100% Whole Grain
Despite the fact that these muffins are 100% whole grain (rolled oats + whole wheat flour), they are so light, and fluffy and moist.
They make a delicious breakfast or snack, and they have become a beloved favorite muffin for so many of you!
Nichole commented: Followed the recipe exactly and my two kiddos inhaled them! (I did manage to get one for myself). It made 15 muffins for me and I had to bake them a few extra minutes, but they’re perfect. Thank you for the delicious and nutritious recipe!
One Year Ago: Yum Yum Bowls with Knockoff Cafe Yumm Sauce
Two Years Ago: German Pancake {Whole Grain Option} with Butter Syrup
Three Years Ago: Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Four Years Ago: Roasted Maple-Glazed Pork Tenderloin
Five Years Ago: Delicious Ground Beef {or Turkey} Stroganoff
Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}
Ingredients
- 1 cup (227 g) plain Greek yogurt
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup honey
- 1 cup (100 g) old-fashioned rolled oats
- ¾ cup (107 g) whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon, optional
- ¼ teaspoon salt
- 1 cup (170 g) blueberries or chocolate chips
- ¼ cup (57 g) butter or coconut oil, melted
Instructions
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside. If your muffin tin is dark-coated or your oven bakes hot, bake at 350 degrees.
- In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
- Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don’t overmix or the muffins might be dense).
- Portion the batter evenly among the muffin cups (I use a #20 cookie scoop). Bake for 14-17 minutes (update: may need to bake as long as 22-24 minutes for the muffins to bake through) until the tops spring back lightly to the touch and a toothpick comes out clean or with a couple moist crumbs.
- Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
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.