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
Hello, I use your recipe has a jumping point. I subsituted with 1/4 cup of swerve, added 1 serving size of motts no sugar apple sauce, and omitted the baking soda. I also added 2 table spoons of honey, I then topped half of my muffins with with 6 blue berries and the other half with 4 semi chocolate chips. yum.
Thank you
Super tasty. Super easy! Subbed out the sugar w a bit of white chocolate and this worked a treat. Thanks!
I was so excited to try this recipe out. I subbed maple syrup for the honey, and 1/4 c almond flour and 3/4 c white flour; also used low fat milk…while the taste is good (love the undertones of cinnamon and vanilla) alas the muffin structure is flat and the texture is spongy. Not sure I will make theses again☹️
“Not sure inwoll make these again”?? Lady you didn’t even make them the first time! Baking is a science and if you dont follow a recipe you won’t get the correct outcome from the ingredients. Please don’t add completely unhelpful comments like this unless you actually make the recipe. Mine turned out perfect because I did what was written.
Katrina you are a QUEEN! Reading your response just made my whole week. I am so sick of people who completely change the recipe and then complain about it. It’s such a waste of space and a completely meaningless comment.
These are delicious! My husband is really into baking at the moment but he’s not as health conscious as I am so everything he bakes is full of butter and sugar. I made these so I can have cake without the guilt.
I subbed Greek yogurt for Skyr and almond milk for coconut milk and they were perfect!
I thought these were pretty darn good. I subbed 3/4 cup of WW flour in place of 1 cup all-purpose, used granulated sugar in place of coconut sugar and added a brown sugar/oat streusel to the tops.
Very tasty- popular with the fam!
We enjoyed these muffins immensely. They were super yummy on day two sliced from top to bottom and fried in a bit of coconut oil and sampled with peanut butter, maple syrup and jam. 😃
That sounds AMAZING! I’m so glad you liked them, Christina.
I made these with only oats, no flour. Used truvia instead of honey, added 1 scoop vanilla protein powder, used egg white and almost doubled the blue berries. Theyre DELICIOUS!
I’m so glad you liked them, Laurel! Thank you for sharing the adjustments you made.
Holy smokes these are THE BEST blueberry muffins I have ever had. Honestly the store bought bakery kind is always too thick and cakey. These are light, fluffy and delicious. I used vanilla oikos Greek yogurt instead and regular sugar as I didn’t have this specific kind as well as light maple syrup instead of vanilla extract as I was out of that also. I will be making These again for sure!
The flavor was great, as I don’t like too sweet muffins, but the they deflated quite a bit after coming out of the oven and had a weird spongy texture, which was disappointing. Should I change something in the baking powder/baking soda ratio?
I also just made these and had the same result. Might add nore flour next time. Husband said it could be too much baking powder. Will try this recipe again.
I made these today! They were really good. I used 1/2 whole wheat flour and 1/2 white flour and no sugar. They were great!
I’m so glad you liked them, Karen! Thanks for taking the time to let me know.
Just made a double batch of these. So good and not too sweet like most muffins. I did sub in 1/4 cup almond flour for 1/4 cup white flour with success.
Sadly, I didn’t care for these muffins. Very blah and spongey. They were made with a lot of fantastic ingredients, but they weren’t good at all. 😕
Just made these and they are absolutely perfect in every way!! They made my house smell heavenly as they were baking and they taste even better than they smell. I love that there’s no butter or oil and the subtle sweetness comes from the honey and blueberries. I will definitely keep this recipe as a go-to!
These came out really nicely, but it’s definitely more bread like. I wish I had read the other comments about adding a bit more sugar. The optional sprinkle of palm sugar on top saved them from being totally bland (and I’m not even a really sweets kind of person). I subbed with milk because that’s all I had and added more blueberries than called for because I just had extra I didn’t want rolling around my fridge. I’d make these again with a little extra honey or palm sugar.
Just found these on pinterest tonight. My husband is on a very strict no white or wheat flour, no sugar, and no dairy (except plain greek yogurt) diet (candida diet) and i was thrilled to find this recipe! I substituted the flour with whole oat flour and used 1/4 cup xylitol (alternative sweetener) in place of the honey and coconut sugar. They turned out fantastic and my husband was very happy to eat them. They are not very sweet at all, but just enough for him. Thank you!
I highly recommend adding a ripe mashed banana. Helps improve the texture and sweetness.
Oh these muffins were oh so terrible. They sounded good, the photo looked pretty but they were rubbery, doughy and lacking flavor. Unfortunately I wasted some really good blueberries on it.
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Do you use full fat, low fat or non fat Greek yogurt?
I made the recipe as written, aside from using muffin liners, which was a huge mistake; the muffins stuck like crazy. Aside from that, the flavor was pretty bland, hence the three star rating. I really wanted to love this recipe. Next time I’ll use some cardamom along with the cinnamon, or use a different recipe entirely.
Could I use King Arthur white whole wheat flour as a substitute? Thank you Ron
This is my go to recipe but I tweak it a bit. I gad local grown wild huckleberries instead of blueberries.. I’ll use buttermilk instead of yogurt if I have it. I wNt the taste not the healthy alternative so I add 1/2 cup brown sugar. Then I add whatever grains I gave on hand such as wheT germ and hemp seeds so I don’t feel so guilty adding the sugar. But over time this has been my favourite with just a few tweaks,😊
Thanks for the recipe I thought those muffins were very yummy and I loved that they where not overly sweet!
These are amazing! But my only issue is that they have a lot of moisture in the middle and are very heavy and dense. I’ve tried baking them about 5 to 8 minutes longer but it didn’t seem to help, should i bake even longer?
These muffins are healthful and delicious! I love that they are not overly sweet. The blueberries add enough sweetness. I calculated the number of calories per muffin – 117 each. I will be making these frequently!
(I thought I had almond milk, but I didn’t, so I used regular milk and it worked just fine. I used Penzey’s Vietnamese Cinnamon which is really strong, but the taste was excellent)
I’m really glad you liked them, Amber 😀
Do you think these would work with GF flour?
I haven’t tried it myself so I can’t say 100% for sure Emah, but it shouldn’t be a huge problem if you have an all-purpose GF flour.
I might have missed this but can u use quick oats???
You definitely can, Rayanne!
Hi! I have a slightly stupid question (not the best baker): Do you freeze them before or after you bake them? I’m trying to cook half the recipe for straight away and would like to keep the other half for later, so freezing sounds like a good idea, just want to make sure I do it the right way.
Thanks for the great recipe (the dough already tastes pretty good)!
I always freeze them after I bake them, An-Katrien. Either individual wrapped or in an airtight container. Then you just take them out before you want to eat them and let them thaw for a bit. Hope you like them!
This food is delicious and healthy.
Although I am not against fat, I do like the idea of these muffins. I also appreciate you sharing your lovely recipes with us. The reason I awarded this 3 stars is that I ran into a couple things that prevented these from being amazing. I did a double take when I saw the amount of baking soda required. And, as predicted, there was a very strong taste in the final product. My second point might have been my own fault, because I used silicon muffin holders, but the bottom of the muffins were quite soggy. I am sure when I warm them up again in the over, sans muffin holder, they will crisp up. I loved your tip about a bit of flour with the berries. That was a new one. Thanks again!
I just put these in the oven and realized I forgot the milk. Oops! I think they’ll be fine. I added a few extra berries and they were frozen, so there will probably be plenty of moisture.
That is so funny because I did the same thing! I was halfway through scooping the muffins into their holders and I remembered. I put everything back in and then added the milk. How did yours turn out?