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
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!