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Healthy Yogurt-Oat Blueberry Muffins

  • Total time: 37 minutes
  • Prep time: 20 minutes
  • Cook time: 17 minutes
  • Servings: 12
  • Calories: 125 kcal

Everyone’s favorite — blueberry muffins — are now healthier to get your day off to a good start. Try this recipe!


  • 1 cup (8 ounces) plain Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 1 cup (3.5 ounces) old-fashioned rolled oats
  • 3/4 cup (3.75 ounces) whole wheat flour (you can also use white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 2 cups blueberries
  • 4 tablespoons butter (or 3 tablespoons canola oil)


  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries and toss to combine.
  4. Add the yogurt mixture and the melted butter (or canola oil) to the dry ingredients and stir until just combined. (Don't overmix or the muffins might be dense.)
  5. Portion the batter evenly among the muffin cups. Bake for 14 to 17 minutes (until the tops turn slightly brown and a toothpick comes out of the center clean).
  6. Let the muffins cool for a few minutes in the baking tin and then remove them to a cooling rack to cool.

These muffins freeze well or will keep at room temperature in a sealed container for a few days.


Tip: If you want to minimize the blueberries sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin. And if you don't have Greek yogurt, you can substitute regular plain yogurt or even low fat sour cream.

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