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
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.