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You can prepare these healthy blueberry muffins in just a few steps. They turn out soft and tender, with natural sweetness coming from the ingredients. This recipe uses Greek yogurt and oats to deliver a high-fiber, oil-free breakfast option that you can confidently prepare in your own kitchen.

Healthy Blueberry Muffins with Greek Yogurt and Oats

You can prepare these healthy blueberry muffins in just a few steps. They turn out soft and tender, with natural sweetness coming from the ingredients. This recipe uses Greek yogurt and oats to deliver a high-fiber, oil-free breakfast option that you can confidently prepare in your own kitchen.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 176
Ingredients Method Notes

Ingredients
  

  • ▢1½ cups blueberries fresh or frozen
  • ▢3 large ripe bananas
  • ▢1 large egg
  • ▢½ cup Greek yogurt
  • ▢¼ cup honey or 1/2 cup 100 g sugar
  • ▢2 teaspoons vanilla extract

Dry Ingredients

  • 1½ cups all-purpose flour
  • ▢1 cup rolled oats
  • ▢2 teaspoons baking powder
  • ▢½ teaspoon baking soda
  • ▢½ teaspoon cinnamon
  • ▢1 pinch salt

Method
 

  1. Before starting, you should preheat your oven to 350°F (180°C) and get a 12-cup muffin pan ready. This recipe produces muffins that are naturally a bit sticky, so you should lightly oil the paper liners to prevent issues. Alternatively, you can skip the liners entirely and oil a non-stick muffin tin well, ensuring the baked muffins release with ease.
    Heat your oven and prepare the pan
  2. In a large bowl, peel and thoroughly mash the bananas. After this, To the mashed bananas, add the egg, Greek yogurt, honey, and vanilla. Whisk the mixture until it appears smooth and creamy.
    Mash the bananas and mix the all wet ingredients
  3. Add the flour, oats, baking powder, baking soda, cinnamon, and salt into the bowl. Use a spoon to stir gently, stopping once you no longer see dry flour. Overmixing will prevent the muffins from remaining soft and tender.
    Add your dry ingredients
  4. Add the blueberries and give the batter a quick, gentle stir.This helps keep the berries whole and evenly spread, which is key for soft blueberry muffins.
    Fold in the blueberries
  5. When scooping the batter into the muffin liners, you fill them all the way to the top. Filling them to this level is a process that creates the tall, bakery-style blueberry oatmeal muffins.
    Fill the pan
  6. You bake the muffins for 22 minutes. You continue baking them until the tops are set and they appear lightly golden. After baking, you let the muffins cool in the pan for 5 minutes. You then move them to a rack. You allow them to cool fully before you start peeling the liners.
    Bake and cool

Notes

  1. If you need to swap ingredients, use these tested alternatives. Replace blueberries with raspberries, chopped strawberries, blackberries, or frozen mixed berries.
  2. Instead of bananas, add unsweetened applesauce, mashed pear, or pumpkin purée. To replace an egg, mix 3 tablespoons chia seeds with 4 tablespoons water and let it sit.
  3. For Greek yogurt, you can use low-fat Greek yogurt, Skyr for extra protein, plain yogurt, or dairy-free yogurt.
  4. Swap honey with maple syrup, brown sugar, or white sugar. Rolled oats can be exchanged for quick oats or spelt flakes.
  5. Replace all-purpose flour with whole wheat flour or a 1:1 gluten-free baking blend. Instead of cinnamon, use nutmeg, cardamom, or pumpkin spice. For vanilla extract, you can use almond extract (use less) or omit it if needed.