These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries & oats for a healthy blueberry muffin with NO butter or oil!
I’ve been making these muffins for awhile now, they are great for giving to the girls for breakfast and a much better choice for my husbands lunch bag than the high calorie store bought muffins.
Plus the blueberries in this recipe… wow!
How to avoid rubbery muffins
I have noticed since I first posted this recipe that a lot of people complain that they are rubbery.
Sorry/Not Sorry, but if your muffins are rubbery it is because you either didn’t scoop and level your flour or you over mixed your muffin batter. These things will result in weird, dense, rubbery muffins.
When baking muffins you need to mix the dry and wet ingredients until they are only just combined. You do not want a smooth batter. Thick and lumpy is goals.
Ingredients for the Blueberry Oatmeal Greek Yogurt Muffins
Flour – Spoon and level, we do not want dense muffins.
Rolled oats – I haven’t tried any other oats here so experiment at you own risk.
Baking Powder – Helps the muffins rise.
Salt – Makes the other ingredients shine.
Eggs – Make sure the eggs are large and room temperature.
Yogurt – I used full fat greek yogurt. You could also use full fat Skyr. Don’t do low fat or flavoured.
Honey – I chose honey as a sweetener, but you can use liquid stevia or pure maple syrup. If you decide to be a rebel and use granulated sugar you might need to add a little more milk.
Milk – Room temperature!
Vanilla Extract – Adds a little more flavour to the batter.
Blueberries – You can use fresh or frozen (unthawed) blueberries. If you choose not to toss your blueberries in flour, then use the full 1 cup + 1 Tbsp of flour in the matter.
Looking for more Healthy Muffin Recipes?
We really adore blueberries in this household, be sure to check out some of my other recipes featuring this fabulous little super fruit. My recipe for Blueberry Muffin Bread has been an absolute hit with readers and worth checking out for a special treat.
If you are looking for more great healthy muffin recipes, be sure to check out my Apple Oatmeal Greek Yogurt Muffins, Browned Butter and Quinoa Peach Muffins, and Chocolate Zucchini Muffins.
Blueberry Oatmeal Greek Yogurt Muffins
Yields: 1 dozen
Ingredients:
1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh
Directions:
Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
Combine 1 cup flour, oats, baking powder and salt in a large bowl.
In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until combined. Do not over mix.
Toss the blueberries in the remaining flour and then carefully fold them into the batter.
Divide the batter evenly among the muffin cups, filling to the top.
Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
Important tip: These are low fat muffins and they will stick to paper liners so unless you enjoy paper with your muffin – go with silicone liners. They will easily pop out without sticking once the muffins are cool.
Yield: 12
Blueberry Oatmeal Greek Yogurt Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries & oats for a healthy blueberry muffin with NO butter or oil!
Ingredients
- 1 cup + 1 tbsp all-purpose flour, divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup blueberries, frozen or fresh
Instructions
- Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
- Combine 1 cup flour, oats, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until combined.
- Toss the blueberries in the remaining flour and then carefully fold them into the batter.
- Divide the batter evenly among the muffin cups, filling to the top.
- Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
- Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
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Nutrition Information:
Yield:
12Serving Size:
1 grams
Amount Per Serving:Calories: 91Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 152mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 4g
