Name: Blueberry Muffins with Greek Yogurt and Oats
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; ½ cup unsalted butter, melted and slightly cooled; ⅔ cup honey or maple syrup; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 1 cup old-fashioned rolled oats; 1 ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ½ cups fresh or frozen blueberries; 1–2 tablespoon flour (for tossing blueberries)

Hey y’all! If you love muffins bursting with juicy berries, hearty oats, and a moist, tender crumb, these Blueberry Muffins with Greek Yogurt and Oats are about to become your new breakfast favorite. Packed with wholesome ingredients and a boost of protein, these muffins are perfect for busy mornings, weekend brunch, or a tasty snack on the go. Grab your mixing bowl and let’s get cooking!

Why You'll Love This

Super moist and fluffy thanks to Greek yogurt and just a touch of butter.
Packed with whole-grain oats and juicy blueberries for a nutritious start.
Easy one-bowl recipe—ideal for beginner or seasoned bakers alike.
Naturally sweet and satisfying without being overly sugary.
Great for meal prep, snacking, or an on-the-go breakfast!

Ingredients

1 cup plain Greek yogurt
½ cup unsalted butter, melted and slightly cooled
⅔ cup honey or maple syrup
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup old-fashioned rolled oats
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh or frozen blueberries
1–2 tablespoon flour (for tossing blueberries)

Directions

Step 1: Prep Your Pan & Ingredients

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. If using frozen blueberries, do not thaw.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the Greek yogurt, melted butter, and honey (or maple syrup) until smooth. Add eggs and vanilla extract, whisking until well-combined.

Step 3: Combine Dry Ingredients

In a separate large bowl, mix together the flour, oats, baking powder, baking soda, and salt.

Step 4: Mix It All Together

Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined—do not overmix.

Step 5: Add Blueberries

Toss blueberries with 1–2 tablespoon flour (to prevent sinking), then gently fold them into the batter.

Step 6: Fill & Bake

Evenly divide the batter among the muffin cups, filling each about ¾ full. Bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool & Enjoy

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with a pat of butter if you like!

Notes

You can use whole wheat flour for half or all of the all-purpose flour for added nutrition.
If your batter looks too thick, add 1-2 tablespoon milk to loosen it up.
Frozen blueberries work beautifully—just add straight from the freezer.

Variations

Swap out blueberries for raspberries or chopped strawberries.
Add ½ cup chopped pecans, walnuts, or almonds for a little crunch.
Stir in lemon zest or a sprinkle of cinnamon for extra flavor depth.

Required Equipment

Large mixing bowls
12-cup muffin tin
Muffin liners or nonstick spray
Spatula and whisk
Measuring cups and spoons

Storage Instructions

Store Blueberry Muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. Freeze in a freezer-safe bag for up to 3 months. Warm briefly in the microwave before enjoying.

Suggested Pairings & Serving Recommendations

Delicious alongside a hot cup of coffee or tea for a cozy breakfast.
Serve with Greek yogurt and a drizzle of honey for extra protein.
Pack them with fruit for a balanced snack or lunchbox treat!

Pro Tips for Perfect Muffins

Do not overmix the batter—stir until just combined for tender muffins.
Tossing berries in flour keeps them from sinking to the bottom.
Check muffins at 18 minutes to avoid overbaking; ovens vary.

FAQ

Can I use frozen blueberries?

Yes! Use them straight from the freezer and toss with flour before folding into the batter.

Can I make these muffins gluten-free?

Absolutely—simply use a 1:1 gluten-free flour blend and certified gluten-free oats.

Why did my muffins turn out dense?

Usually, this is from overmixing or using expired leavening agents. Mix gently and always check baking powder/soda freshness.