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 1/2 cups rolled oats; 1 cup whole wheat flour; 1/2 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plain yogurt; 1/2 cup milk; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

Highlighted under: Naturally Nourishing

I first stumbled upon this recipe during a busy morning when I needed a quick yet wholesome breakfast. These Blueberry Oat Yogurt Muffins quickly became a favorite in my household. The combination of oats and yogurt makes them incredibly moist, while the burst of fresh blueberries adds a delightful sweetness. I love that they are not only easy to make but are also packed with nutrients to kickstart the day. Perfect for both breakfast on-the-go and a healthy snack!

Created by

Lucy Bennett

Last updated on 2026-02-08T05:57:36.340Z

When I first decided to make these muffins, I was looking for something that was satisfying yet healthy. I experimented with yogurt instead of oil, which not only cut down the calories but also added a tangy flavor. Each muffin became a perfect balance of sweetness from the blueberries and creaminess from the yogurt.

As I baked these, the aroma filled my kitchen, reminding me of summer mornings spent in my grandmother's garden. One tip I discovered is to gently fold the blueberries into the batter to prevent them from breaking apart—this keeps the muffins beautifully fluffy and bursting with fruit.

Why You'll Love These Muffins
Nutritious ingredients make them a guilt-free treat
Moist, fluffy texture that stays fresh for days
Refreshing burst of blueberries in every bite

The Role of Oats

Oats in these muffins not only provide a hearty flavor and chewy texture, but they also contribute important nutrients. They are a great source of fiber, which can help regulate digestion and keep you feeling full longer. Using rolled oats instead of quick oats adds texture to the muffins, allowing for a denser, more satisfying bite. I recommend using certified gluten-free oats if you are preparing this recipe for someone with gluten sensitivities, ensuring that everyone can enjoy these delicious treats.

To enhance the oat flavor, consider toasting your rolled oats lightly in a dry skillet before mixing them into the batter. Toasting brings out their natural nuttiness and heightens the overall flavor of the muffins. Just a few minutes over medium heat until golden is all it takes—remember to stir frequently to avoid burning!

Yogurt: Moisture and Flavor

The yogurt in this recipe is a key ingredient that elevates the muffins' texture, making them delightfully moist without the need for excessive oil or butter. It also adds a slight tanginess, balancing the sweetness from the blueberries and brown sugar. For a dairy-free alternative, you can substitute plain almond or coconut yogurt, and the results will still be delicious! Make sure to choose a yogurt that's unsweetened to control the overall sweetness of the muffins.

Another tip is to use full-fat yogurt if you want an even richer flavor and creamier texture. However, low-fat versions will work well too. Just keep in mind that lower fat alternatives may result in a slightly different texture. Whichever yogurt you choose, ensure it's smooth and well-mixed before incorporating it into your wet ingredients to prevent lumps in the final batter.

Customizing Your Muffins

These Blueberry Oat Yogurt Muffins are extremely versatile, allowing for various add-ins and flavor adjustments. If you're a chocolate lover, consider folding in some dark chocolate chips or cacao nibs along with the blueberries for a delightful twist. Alternatively, spices like cinnamon or nutmeg can be added to enhance the flavor profile, giving the muffins a cozy warmth that pairs beautifully with the blueberries.

You can easily adapt the recipe for seasonal ingredients too! For example, substitute blueberries with diced apples or chopped strawberries for a fresh taste. If you want to incorporate nuts, walnuts or pecans can add a nice crunch. Just be cautious of not overfilling the muffin cups if you add multiple ingredients; starting with a 2:1 ratio of fruit to nuts can yield the best results without overcrowding the batter.

Ingredients

Gather the following ingredients to make your muffins delightful and nutritious!

Dry Ingredients

1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup plain yogurt
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Add-ins

1 1/2 cups fresh blueberries

Make sure you have everything ready before you start baking!

Instructions

Follow these steps to bake the perfect muffins!

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.

Combine Dry Ingredients

In a large bowl, mix together the oats, flour, sugar, baking powder, baking soda, and salt until well combined.

Whisk Wet Ingredients

In another bowl, whisk the yogurt, milk, oil, eggs, and vanilla extract until smooth.

Mix Together

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the blueberries carefully to avoid breaking them.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Enjoy your delicious muffins warm or at room temperature!

Pro Tips

For extra flavor, try adding a sprinkle of cinnamon to the dry ingredients or a squeeze of lemon juice to the wet mixture.

Storage Tips

To keep your Blueberry Oat Yogurt Muffins fresh, store them in an airtight container on the counter for up to three days. If you want to extend their shelf life, consider freezing the muffins. Place them in a single layer on a baking sheet to freeze for a few hours, then transfer them to a freezer bag. They can be stored for up to three months, making them an excellent make-ahead option for busy mornings.

When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature, or pop it in the microwave for about 20-30 seconds for a quick warm-up. If you prefer a crusty exterior, heat them in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

Scaling the Recipe

If you want to serve more people or prepare a larger batch for meal prep, this recipe is easily scalable. Doubling the ingredients is straightforward, but you'll want to ensure you have enough muffin pans or bake in batches to avoid overcrowding the oven. Just be mindful of your oven's capacity, as baking multiple trays at once can affect cooking time and evenness.

When scaling the recipe, also consider adjusting the baking time slightly—it might require a few extra minutes. Always check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re ready to come out of the oven.

Serving Suggestions

These muffins are perfect for serving with a variety of toppings or sides. A dollop of Greek yogurt on top can enhance their creamy texture and add an extra boost of protein. Drizzle some honey or maple syrup over them for those who enjoy a little added sweetness. Fresh fruit, such as sliced bananas or strawberries, can provide a colorful and nutritious accompaniment, making breakfast all the more vibrant.

For afternoon snacks, consider pairing the muffins with a cup of tea or coffee to provide an energy boost. They also make a fantastic base for a breakfast sandwich by adding a slice of cheese or a fried egg. The possibilities are endless with these muffins, making them a delightful addition to any meal!

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, you can use frozen blueberries. Just fold them in without thawing to avoid bleeding.

→ How long do these muffins last?

These muffins can last up to 4 days in an airtight container at room temperature.

→ Can I substitute the yogurt?

Yes, you can use any non-dairy yogurt or even applesauce as a substitute for a vegan option.

→ Are these muffins suitable for freezing?

Absolutely! Freeze them in a ziplock bag, and they can last for up to 3 months.