Blueberry Oat Yogurt Muffins

Name: Blueberry Oat Yogurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup rolled oats; 1 cup all-purpose flour; 1/2 cup plain yogurt; 1/2 cup milk; 1/4 cup honey or maple syrup; 1/4 cup vegetable oil; 1 large egg; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup fresh blueberries

Highlighted under: Naturally Nourishing

I love starting my mornings with something wholesome and satisfying, and these Blueberry Oat Yogurt Muffins are my go-to! They are not only delicious but also packed with the goodness of oats and yogurt, making them a perfect healthy breakfast option. The burst of fresh blueberries adds a delightful sweetness that complements the hearty oats beautifully. With just the right amount of moisture and a fluffy texture, these muffins are easy to whip up, making them a staple in my kitchen. Trust me, once you try them, you'll want to make them every week!

Created by

Lucy Bennett

Last updated on 2026-02-08T05:36:36.233Z

When I first decided to experiment with muffin recipes, I knew I wanted to incorporate healthy ingredients that wouldn’t compromise on flavor. A big inspiration for me was the addition of yogurt, which gives these muffins a light, airy texture while keeping them moist. The oats complement the blueberries perfectly and provide just the right amount of chewiness.

What truly makes this recipe stand out is how simple and quick it is to prepare. You can whip them up in no time, and they make for a delicious snack or breakfast on the go. I often sprinkle a few extra blueberries on top before baking for that extra burst of flavor.

Why You'll Love These Muffins
Moist and fluffy texture thanks to yogurt
Bursting with fresh blueberries in every bite
Healthy and hearty with oats
Perfect for breakfast or a snack on the go

Ingredient Insights

Using rolled oats in these muffins not only provides a hearty texture but also adds nutritional benefits such as fiber and protein. They absorb some moisture during baking, ensuring the muffins remain moist and tender. For added health benefits, consider using whole grain oats, which have a richer flavor and more nutrients compared to instant oats.

Plain yogurt is a key ingredient in this recipe, contributing not just moisture but also tanginess that balances the sweetness of the honey or maple syrup. If you're looking for a dairy-free option, plant-based yogurt can be a great substitute. Just choose one with a similar consistency to achieve the fluffiness you want in your muffins.

Baking Tips

When mixing the wet and dry ingredients, take care not to overmix the batter. Overmixing can lead to dense muffins instead of the light, fluffy texture we desire. Stir until just combined, and you can gently fold in the blueberries, ensuring they’re evenly distributed without breaking them up too much, which could turn your batter a lovely shade of purple.

Watch your baking time closely. Ovens can vary, so start checking the muffins around the 18-minute mark. They are ready when the tops are golden and a toothpick inserted into the center comes out clean. If the tops start to brown too quickly, you can tent the muffins with aluminum foil to prevent burning while they finish baking.

Ingredients

For the Muffins

1 cup rolled oats
1 cup all-purpose flour
1/2 cup plain yogurt
1/2 cup milk
1/4 cup honey or maple syrup
1/4 cup vegetable oil
1 large egg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, combine the yogurt, milk, honey, vegetable oil, and the egg. Whisk until smooth.

Combine Dry Ingredients

In another bowl, mix together the rolled oats, all-purpose flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the blueberries.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For extra sweetness, feel free to add a sprinkle of sugar on top of the muffins before baking. You can also substitute other fruits like raspberries or chopped apples for a delicious variation.

Make-Ahead and Storage

These muffin batter can be made a day in advance! After mixing, cover the bowl with plastic wrap and refrigerate it overnight. The next morning, simply spoon the batter into the muffin tin and bake. This is a great time-saver for busy mornings, ensuring you have a nutritious breakfast ready without the extra time spent in preparation.

Once baked and cooled, store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Make sure to wrap each muffin individually in plastic wrap before placing them in a freezer bag to keep them fresh. When you're ready to enjoy, thaw in the fridge overnight and warm them up in a microwave or oven.

Variations to Try

If you're looking to mix things up, consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor. Alternatively, replace half of the blueberries with chopped nuts or chocolate chips for different textures and flavor profiles. These additions not only enhance the taste but also create unique variations, keeping your muffin game exciting.

For a topping twist, try adding a crunchy streusel topping. Combine some oats, a bit of flour, sugar, and melted butter, and sprinkle it over the muffin batter before baking for added texture and flavor. This can elevate the muffins into a more indulgent treat while still maintaining their wholesome base.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in while still frozen to prevent them from bleeding into the batter.

→ How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

→ Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

→ How can I make these muffins dairy-free?

You can use a dairy-free yogurt and plant-based milk to make this recipe completely dairy-free.