Greek Yogurt Oat Blueberry Muffins

These muffins are a great way to add fruit and whole grains to your diet.

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 to 2 cups blueberries or chocolate chips
4 tablespoons butter or coconut oil, melted

Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.

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. Bake for 14-17 minutes until the tops spring back lightly to the touch.

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 plastic container or bag).

Note: 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.

Printable recipe available at:

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