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.

Two blueberry muffins stacked on top of each other.

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. 🙂

Top view of blueberry muffins on a cooling rack.

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.

Step-by-step pictures of making blueberry muffin batter.

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.

Scooping muffin batter into tin with cookie scoop.

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.)

An unwrapped blueberry muffin sitting on a muffin liner.

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!

A blueberry muffin split in half on a muffin liner.

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!}

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

4.47 stars (1269 ratings)


  • 1 cup (227 g) plain Greek yogurt
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • cup honey
  • 1 cup (100 g) old-fashioned rolled oats
  • ¾ cup (107 g) whole wheat flour (I use white whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon, optional
  • ¼ teaspoon salt
  • 1 cup (170 g) blueberries or chocolate chips
  • ¼ cup (57 g) butter or coconut oil, melted


  • Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside. If your muffin tin is dark-coated or your oven bakes hot, bake at 350 degrees.
  • In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  • In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
  • Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don’t overmix or the muffins might be dense).
  • Portion the batter evenly among the muffin cups (I use a #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).


Tip: if you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin.
Yogurt: I haven’t tried it, but if you don’t have Greek yogurt, you could try subbing regular plain yogurt (just make sure it isn’t too watery). I’ve also subbed vanilla Greek yogurt in a pinch; delicious.
Wet Muffins: if the muffins are gummy, wet or aren’t baking through, make sure to add baking time and/or consider baking at 350 degrees (instead of 375 degrees) and increasing the baking time so they bake through. Also, using excess blueberries might make the muffins wet/gummy. I use 3/4-1 cup when making this recipe. (This update was added 7/21)
Serving: 1 muffin, Calories: 139kcal, Carbohydrates: 21g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 178mg, Fiber: 2g, Sugar: 10g

Recipe Source: from Mel’s Kitchen Cafe