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
4 WW smartpoints each if cooked according to original recipe
I’m late to the party, but since we have an abundance of fresh, plump and SCRUMPTIOUS Michigan blueberries, I’ve been searching for great bb recipes and this one is terrific! Thanks Amanda!
Was out of honey, and didn’t have palm sugar, so I tried 1/4 c br sugar total plus sprinkled a little turbinado sugar on top. Great recipe, love the blog too!
PS- 3 WW Smartpoints per muffin if 1/4 br sugar is used instead of honey and palm sugar.
Once again…your recipes NEVER disappoint 😘 I make these often and today, the smell emanating from the kitchen is pure bliss!! I make these and your 5 ingredient bars, on a weekly basis. I cannot get enough and your Bars with the chocolate chips added, FINALLY turned my husband around and he actually ASKS for them. Thank you for all that you do and for making my cooking life even more delicious 😋
Hey, I was wondering if I could add protein powder to this and if so, how much? Also if I wanted to substitute bananas with applesauce, what would be the ratio? (Bananas not in season where I live.) Thanks!
You need to fix the typo in your first paragraph … in EACH bite, not eat bite. I know this post is old but it’s still getting shared around.
Loved these! I used 2 bananas and only half the yogurt with just 2 tbsps of almond milk. I just hate putting oil/butter into muffins and with the banana I feel like I’m getting the moisture without the fat. Yay!
I can’t do almonds…can I use skim milk in place of the almond milk?
That would be totally fine Sue!
These are absolutely delicious!! I added 2Tbs each of ground flax seed and brewers yeast to make lactation muffins and they turned out great!! So healthy too 🙂 Yay!
What the heck is a lactation muffin? Can you use regular sugar? What about 2% milk instead of almond milk?
These were delicious! They did take me a while longer to cook (about 35-40 min in total)! So be sure to make a toothpick test before taking them out.
I’m so glad you enjoyed them, Olga! Thanks so much for taking the time to let me know 🙂
I saw this recipe on my fitness pal, this was great!! I did half white half wheat flowers. Only half a cup of Greek yogurt and a smashed banana added with some flax/chia seed mixed in. These would be great with walnuts too. Added a little brown sugar on top since I didn’t have sugar in the muffin itself. With the fresh blueberries picked from Michigan, they didn’t even need any sugar! Will be making again.
These look good! Would i be able to add Chia seeds to the recipe? If so, how much would you say?
I haven’t tried it myself so I’m not 100% sure, Sarah. Chia seeds absorb liquid so I’m not sure how that would affect the rest of the batter. If you wanted to, you could try to replace the egg with a chia egg by mixing 1 tablespoon of seeds with 3 tablespoons of water. But again, I can’t say for sure!
Since I used half wheat in my recipe I added 2 TBS of flax/chia, and the muffins came out perfect.
How do you recommend thawing these once frozen? Warming in the microwave, letting them sit on the counter, etc?
Either way works, Jen! I usually just let mine sit until they warm up, but I’ve also tossed them in the toaster oven to kind of quicken the process.
could i use coconut flour or almond flour instead of white-all-purpose?
Coconut flour definitely wouldn’t work, Patricia, but almond flour might. I haven’t tried it myself though so I can’t say for sure!
Where can you buy Coconut palm sugar? I’ve never heard of it…..can something else be used? Thanks
You can just use regular cane sugar or brown sugar, Debbie!
I have only frozen blueberries – should I at first defrost them or add frozen?
Frozen is totally fine, Julia! No need to defrost them first
I’ve been on the hunt for a healthy, low sugar blueberry muffin recipe for a while. Baked these this morning for a late breakfast. I didn’t add the coconut sugar because my almond milk was already sweetened. I added extra cinnamon. Didn’t have any muffin papers so I used circles of baking paper instead which worked really well and I didn’t need to use any oil to line the tray. I thought they were lovely. They are like the blueberry version of banana bread. I will definitely make these again. Thank you for the recipe. 🙂
I’m so glad you liked them, Liz! Thanks for taking the time to share your tips 🙂
I have made these before and loved them!,, Can I use regular yogurt though, I am out of Greek?
That should be fine, Renee!
Hi I was just wondering if I used whole wheat flour instead of normal flour, if it would change the consistency of the batter and if I would need to add extra liquids to make it the same as the normal recipe. if so, what extra liquid would make it taste just about the same?
Thanks!
I have these baking in the oven as I type. Very exciting 😃
I was surprised how quick and easy they were to make.
Myself and my other half have stated a calorie controlled diet and I have been looking for some low calorie batch cooking breakfast ideas that I can make on the weekend and have for multiple mornings in the week.
All the healthy breakfast muffin recipes seem to rely on banana as a ingredient but as I am allergic to them is been a struggle to find muffins we can try. So finding this recipe was a god send.
I’m going to take a look through the rest of your recipes to see what else I can find. Thanks!
Update: We’ve had the muffins for breakfast two days running and they are pretty tasty 🙂