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!Print
Blueberry Oat Greek Yogurt Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
- 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
- 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.
* 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
Keywords: blueberry, blueberry muffins, Greek yogurt, Greek yogurt muffins, healthy, muffins, oatmeal muffins, oil-free, recipe
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
These are the best “healthy” muffins I’ve made. Let’s not delude ourselves into thinking that they’re better than buttery, sugary, cake-like muffins (in my opinion) but for a healthy breakfast they are pleasant and filling
Gave it 4 stars b/c of color-kind of pale, unappetizing. But they taste very good, if a bit spongy. May try whole wheat mixed with ap flour. Definite a “try again” recipe. Like that you use almond milk & yogurt. May try a flavored yogurt next time.
I followed the recipe with only the substitution of cows milk instead of almond milk. The muffins did not turn out at all like the pictures. I could tell the batter was way too thick as I was portioning it out into the tin. After they were baked they had the spongy texture that many other reviews mentioned. And there was a slightly metallic taste, maybe from the baking powder. The proportions seemed off. Unfortunately I will not make this again.
Is it possible to use regular (European style) yogurt instead of Greek? These look so good! Thank you!
I have made this recipe so many times I have it memorized. I split the flour into 1/2 cup white and 1/2 cup whole wheat and I substituted granulated sweetener for the coconut palm sugar. I switch around with the berries, sometimes just blueberries, sometimes triple berries. I have given several batches to neighbors, colleagues and friends and everyone just raves how yummy they are. This is an incredible recipe and keeps the calorie count in a good range for a muffin. Enjoy!
Idk what I did wrong, they are super spongey and tough. So sad!
Great moist muffins! Used whole wheat flour and maple syrup instead of honey, otherwise made exactly like suggested. Love that they are high in fibre and not too sweet. Definitely a keeper!
Very yummy! Definitely will make again.
My picky husband and adult son both really liked these! Delicious and did not need butter to top them off.
We will make them again!
Any suggestion on a baking temperature & time to use if I put the batter into a mini-muffin pan?
Hi! Is it possible to sub in any regular milk for the almond milk?
These are so delicious, thank you for the fabulous recipe, will definitely be baking these on a regular basis
I substituted honey for maple syrup, almond milk for regular milk, gluten free flour and added flaxseed. I will blame myself for the turnout! They tasted fantastic but they were really dense yet mushy and also heavy.
Definately ok but just a fyi to anyone substituting like I did! I’m all about the taste and they taste really good (especially with maple syrup!)