Greek Yogurt Blueberry Muffins (2024)

Greek Yogurt Blueberry Muffins are a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.

Blueberry Yogurt Oatmeal Muffins

These blueberry yogurt muffins are made using Greek yogurt, blueberries, rolled oats and flour. They’re incredibly delicious, not too sweet, and make a delightful snack.

I really like to make a double batch of the recipe and freeze half for later. This makes it easy for family members to grab one, wrap it in a paper towel, and reheat it in the microwave whenever they’re feeling hungry.

I love easy grab-and-go breakfast ideas like my 6 easy pancake muffin flavors, popular banana oatmeal muffins, and flaxseed muffins!

Recipe Ingredients

• 1cupplain greek yogurt
• ¼cupmilk
• ⅓cuphoney–or maple syrup
• 1egg
• 2Tbspvegetable oil
• 1tspvanilla extract
• 1cupold fashioned rolled oats
• ¾cupall-purpose flour
• 1tspbaking powder
• 1tspcinnamon
• ½tspbaking soda
• ¼tspsalt
• 1cupfresh blueberries–or frozen

You can use either fresh or frozen blueberries, but if you’re using frozen, make sure to thaw them first and drain any excess liquid.

How To Make Blueberry Yogurt Oat Muffins

Full ingredients and instructions are also in therecipe card at the bottom of this blog post.

STEP 1: Preheat the oven to 375°F. Grease a muffin pan or line it with cupcake paper liners. Set aside.

STEP 2: In a large bowl add 1 cup plain greek yogurt, ¼ cup milk, ⅓ cup honey, 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix together and set aside.

STEP 3: In a medium bowl, mix together 1 cup old-fashioned rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt.

STEP 4: Add the dry ingredients to the wet ingredients bowl and mix together.

STEP 5: Fold in the 1 cup blueberries and stir just enough that they are combined. Do not overmix.

STEP 6: Scoop about ¼ cup of batter into each muffin tin. Bake for 18-20 minutes or until toothpick comes out clean when poked through the center. Let sit for 10 minutes then transfer muffins to a cooling rack.

How To Store Leftovers

• To Store – Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
• Freezing Muffins – An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours after they’ve completely cooled from baking. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months for the best freshness.
• To Thaw – Place in the microwave for 30 seconds wrapped in a paper towel.

Try These Next