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

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}

Ingredients

  • 1 cup (8 ounces) plain Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 1 cup (3.5 ounces) old-fashioned rolled oats
  • 3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 cup blueberries or chocolate chips
  • 4 tablespoons butter or coconut oil, melted

Instructions

  1. 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.
  2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  3. 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.
  4. 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).
  5. Portion the batter evenly among the muffin cups (I use a #60 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.
  6. 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

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)