These Blueberry Yogurt Oat Muffins are an easy and wholesome treat, combining the goodness of Greek yogurt, oats, and fresh blueberries. They’re soft, flavorful, and perfect for a quick breakfast or snack. The oats add a hearty texture, while the blueberries bring a burst of natural sweetness.
Why You’ll Love This Recipe
These muffins are not only delicious but also packed with nutritious ingredients. The Greek yogurt makes them moist and slightly tangy, while the oats contribute to a satisfying texture. Plus, they’re easy to make, and you can even freeze a batch to enjoy later. Whether you’re making them for a busy morning or an afternoon snack, these muffins are sure to become a household favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey (or maple syrup)
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon (optional)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or thawed blueberries
Directions
- Preheat the oven to 375°F. Grease a muffin pan or line with paper liners.
- Mix the wet ingredients: In a large bowl, combine the Greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract. Stir until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together oats, flour, baking powder, cinnamon, baking soda, and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and stir until just combined.
- Add blueberries: Gently fold in the blueberries, being careful not to overmix.
- Bake the muffins: Spoon about ¼ cup of batter into each muffin cup. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: 12 muffins
- Preparation time: 10 minutes
- Baking time: 18-20 minutes
Variations
- Swap blueberries with chocolate chips for a different flavor.
- Add 1 tablespoon of lemon zest to the batter for a fresh citrus twist.
- You can also use other fruits like raspberries, blackberries, or diced strawberries.
- For a dairy-free version, substitute Greek yogurt with a dairy-free yogurt alternative.
Storage/Reheating
- To store: Keep the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freezing: To freeze, place cooled muffins in a freezer bag after flash-freezing them for 2 hours. They’ll stay fresh for up to 6 months.
- Reheat: Microwave the muffins for 30 seconds wrapped in a paper towel.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work fine, but make sure to thaw and drain any excess liquid to avoid the muffins becoming soggy.
Can I substitute honey with something else?
Yes, you can use maple syrup or any other liquid sweetener in place of honey.
Are these muffins gluten-free?
These muffins are not gluten-free, but you can try substituting the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Can I make these muffins ahead of time?
Yes, you can prepare these muffins in advance and store them for several days or freeze them for later.
Can I add nuts to these muffins?
Absolutely! Chopped walnuts or almonds would be a great addition for a crunchy texture.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, add a bit more honey or maple syrup, or increase the cinnamon to taste.
Can I use non-fat Greek yogurt?
Yes, you can use non-fat Greek yogurt, but the muffins might be a bit less rich.
Can I substitute the oats with something else?
You can use quick oats, but they will change the texture slightly. Steel-cut oats are not recommended for this recipe.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce.
Are these muffins suitable for kids?
Yes, these muffins are a healthy snack option and kids usually enjoy the sweetness of the blueberries!
Conclusion
These Blueberry Yogurt Oat Muffins are the perfect balance of flavor and nutrition. They are simple to make and ideal for busy mornings or as a midday snack. With their soft texture, natural sweetness, and the wholesome benefits of oats and Greek yogurt, they’re sure to please everyone in the family.
Print
Blueberry Yogurt Oat Muffins
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Yogurt Oat Muffins are a healthy and delicious treat combining Greek yogurt, oats, and fresh blueberries. Perfect for a quick breakfast or snack, they’re soft, flavorful, and packed with nutrients. With their moist texture and hearty oats, these muffins make for a wholesome option that’s easy to prepare and even easier to enjoy!
Ingredients
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey (or maple syrup)
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon (optional)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or thawed blueberries
Instructions
- Preheat oven to 375°F. Grease a muffin pan or line with paper liners.
- In a large bowl, mix Greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, whisk together oats, flour, baking powder, cinnamon, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir until just combined.
- Gently fold in blueberries, avoiding overmixing.
- Spoon about ¼ cup of batter into each muffin cup.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool for 10 minutes before transferring to a wire rack.
Notes
- To store: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- To freeze: Place cooled muffins in a freezer bag after flash-freezing for 2 hours. They stay fresh for up to 6 months.
- Reheat: Microwave for 30 seconds wrapped in a paper towel.
- Variations: Swap blueberries for chocolate chips, add lemon zest, or use other fruits like raspberries or strawberries.
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