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
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.