These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil! Naturally sweetened and bursting with blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack.
They’re so fluffy I could DIE! The muffins, that is.
Bonus points if you get the reference. Bonus points and a blueberry oat Greek yogurt muffin! Heck, have two – it’s Friday and I’m feeling extra generous.
Actually, I’d be super grateful if you could take them all off my hands. Yup, all. Not because I don’t like them (they’re really good!), but because I’m kind of up to my eyeballs in muffins at the moment. I’ll reveal the “why?” soon, but until then, let’s just say I feel like the gang from Seinfeld in “The Muffin Tops” episode.
Remember that one? Where Elaine’s former boss starts up a muffin business that only sells muffin tops and they can’t figure out how to get rid of all the stumps? Yep. That’s currently me. Only my muffins come with the tops still attached, which I guess makes them slightly more pawnable …
Either way, I loved that show; and I wish we could chat about it some more, but muffins are what’s on the agenda today.
Recipe posts are funny things. On the one hand, I feel like I should talk about the details of the actual recipe since I figure people probably want to know a little bit about what they’re making, but on the other hand, I want to talk about pretty much everything but the actual recipe.
I’d rather talk about how much I loved watching Seinfeld in the 90’s than tell you how soft and flavourful these muffins are; and I’d prefer it if we could chat about how Tom’s Restaurant is on my list of places to visit when I go to NYC instead of how these muffins are butter/oil-free and naturally sweetened.
See what I did just there? ?
In all seriousness, though, recipe posts are a tough ball to juggle (at least for me) because while I know that tossing those keywords in there is important for SEO and what not, that doesn’t change the fact that it makes me feel like a late night infomercial. And not the kind that you watch with loving disdain.
I think the best piece of blog writing advice I ever came across was to write as if you were chatting to a good friend. Would I talk about the texture and ingredients of a blueberry muffin? Maybe in passing, but mostly we’d just talk about life and whatever was going on at that time.
So I might try doing more of that going forward. What’s say we just sit down and shoot the sh*t… with a plate of blueberry oat Greek yogurt muffins that have the delicious taste of blueberries and vanilla in every bite ?
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Blueberry Oat Greek Yogurt Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup (120 g) all-purpose flour*
- 1 cup (80 g) old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/4 cup (80 g) honey
- 2 Tbsp (24 g) coconut palm sugar
- 1/4 cup (60 ml) unsweetened almond milk
- 2 tsp vanilla extract
- 1 cup (140 g) blueberries, frozen or fresh
Instructions
- Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use a mix of plain and whole wheat OR sub with oat flour, but the texture will be slightly more dense and moist.
- Prep Time: 10 mins
- Cook Time: 20 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Banana Oat Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Double Chocolate Greek Yogurt Muffins
Chocolate Cherry Greek Yogurt Muffins
Zucchini Oat Greek Yogurt Muffins
Can I sub regular milk for almond milk?
You definitely can!
Thanks so much for the quick response. I should have asked….full fat milk,
or some other kind?
Any one would be fine, Tiffany! Almond milk has about 3g of fat per cup, so going with 2% would probably be your best bet.
I quadrupled this recipe and absolutely adore these muffins. I used steel cut oats for that extra crunch and the sweet factor is perfect for me and my husband! Excellent recipe with great natural ingredients. It is a recipe that I will make again and again! Thanks so much!
I made these fit breakfast, and they are so yummy! I love that they’re not too sweet, and they’re really moist and dense. I used cupcake liners, and that was a mistake – they stuck like crazy. But we managed! Thanks for a great recipe!
Just made these with my 6 year old. Used brown sugar instead of Palm sugar. Surprisingly, my kids both enjoyed them. The reason I say surprisingly is because sadly they both have a sweet tooth when it comes to baked goods, thanks to my dear husband. And these muffins aren’t icky sweet like many of the muffins/ muffin recipes out there. They had just a slight hint of sweetness, tasted more like a bread. Let’s just say my one kiddo ate three, my other one ate two, and my dear husband ate three. They came out to roughly 134 calories a muffin, and I used the 10% fat whole milk Greek yogurt from Cabot. They were good and healthy. My 6 year old commented, “We should make these again!”
I’m so glad you and your family liked them, Liza! Thanks so much for taking the time to let me know 🙂
Hey! A couple of questions for you. While I normally love blueberries in baked goods, at this moment I have an abundance of strawberries that need to be used. Can I sub without any issues? I also have low fat vanilla greek yogurt, can I use that for the plain greek yogurt and skip the vanilla extract? Thanks!
Strawberries and vanilla yogurt would be fine, Anisha.
I literally just finished making these…I was a little concerned about how they might turn out….but I cut one in half right out of the oven and gobbled it up, they are actually really tasty….loving a healthy muffin with my coffee instead of a cookie…! I highly recommend this recipe 👍
I’m so glad you liked them, Lois! Thanks for taking the time to check in and leave a review.
Hello! New to site and this is the first recipe I tried. I’m a pretty successful at home baker, but the consistency of these just doesn’t hit the mark for me. Something about the way the egg works with the rest of the ingredients made these come out way off! I ended up having to throw the whole batch out. Be prepared if you are making this recipe for the first time that the whipped egg might ruin the whole batch!
Sorry to hear that these muffins didn’t work out for you Cassandra, but they don’t call for a whipped egg. Maybe my instructions weren’t clear enough, but you’re only supposed to lightly beat the egg with a fork a few times to break up the yolk, not whip it until it becomes stiff.
How can I replace the palm sugar? I’m allergic to coconut so coconut palm sugar isn’t really an option for me lol. Other than that, I would love to try this recipe.
You can use brown sugar, Krystal 🙂
How much Brown sugar ?
Same amount, Lizzy! Just 2 Tbsp.
I made these last night and turned out moist as you said. Only problem is I put them in muffin paper liners and they stuck to the paper. Probably would have been better to put right into muffin tins. Just a tip for readers.
These look delicious.
So a couple of questions:
1) What I can substitute honey and palm sugar with? (Can I add a banana or two instead making it the same amount in weight)
2) Normal full fat cows milk instead of almond milk?
Cheers!
They’re a little over 100 cals each, for anyone wondering.
I sure hope I’m not going to embarrass myself here but am I missing the nutritional information? I’m doing weight watchers and could figure out how many points they are if I had that info. I’m so excited to make these!!!
Sorry DonnaDee! I don’t calculate the nutritional info of my recipes, but you can plug the ingredients into an online calculator like this one to figure it out — http://www.myfitnesspal.com/recipe/calculator
I sure hope I’m not going to embarass myself here but am I missing the nutritional information? I’m doing weight watchers and could figure out how many points they are if I had that info. I’m so excited to make these!!!
These muffins look delicious! Would you happen to have the nutritional value for these recipes? I’m following weight watchers.
Sorry Nikki! I don’t calculate the nutritional info of my recipes, but you can use an online calculator like this one to figure it out — http://www.myfitnesspal.com/recipe/calculator
I made these for dessert tonight and lets just say I’ll be making a lot more of your recipes!!!!
Aww! I’m so glad you like them, Sally! Thanks so much for the sweet comment!
These are so good! My 2 year old has decided he likes blueberry muffins so I made these in a mini muffin pan so they are small for him. He loves them and they are a healthier version!
I’m so glad that you and your little guy like them, Shannon! Thanks so much for taking the time to let me know 🙂
Yum! Used oat flour, regular milk and cut out the coconut sugar and other than not being quite as pretty as yours they are amazing! Thank you so much for the great recipes.
Thanks so much for the great review, Denise! I’m so glad you liked them!
Amazing Recipe. I just didn’t have any coconut palm sugar but it turned out as fine as in the picture! thank you !
I’m so glad you liked it! Thanks for taking the time to let me know 🙂
Can anyone tell me if there is a way to substitute the almond milk for this recipe? We have nut allergies in our home and the muffins sound absolutely wonderful – love blueberries.
You could definitely use regular milk in place of the almond milk in this recipe, Laurie! Either that or another non-dairy milk like rice or soy.
Thank you so much! They were wonderful. Blueberries are my favourite and I always buy a large crate when the wild ones are in season at our little farmers market. By freezing small baggies I can eat them all winter long or use in recipes.
Also made the banana oat greek yogurt muffins … LOVED THEM!
Thanks again
I’m so glad you liked the recipes, Laurie! Thanks so much for letting me know 😀
Looks great! I was wondering if I could substitute almond milk for regular milk and coconut palm sugar with brown sugar. And I also checked our your banana oat greek yogurt recipe and there are fewer ingredients, no oil or flour, so could I add a banana in this recipe to make this recipe even healthier?
You could definitely use regular milk and brown sugar, Jamie. As for adding a banana, I haven’t tried it personally with this recipe so I can’t say 100%. It should work, but it might change the texture a little bit.