These Greek Yogurt Blueberry Muffins are soft, fluffy, and naturally sweetened with honey—no refined sugar needed. Each one is packed with old-fashioned rolled oats, high-protein Greek yogurt, and fresh blueberries for a satisfying, better-for-you option.
Why You’ll Love These Muffins
This simple one-bowl muffin recipe is perfect for quick breakfasts, healthy snacks, and freezer meal prep.
- High in protein – Thanks to thick, creamy Greek yogurt
- Lower in sugar – Naturally sweetened with honey or maple syrup
- Moist and fluffy – Made with rolled oats and yogurt for a soft texture
- Quick and easy – One bowl, minimal prep, and no mixer required
- Customizable – Swap in other fresh fruit, spices, or mix-ins
- Freezer-friendly – Great for batch baking or meal prep
Whether you use fresh or frozen berries, these muffins bake up moist with golden muffin tops and juicy bursts of blueberry in every bite. No mixer required, and they’re ready in about 30 minutes!
If you love oats in your baking, don’t miss these Banana Oatmeal Muffins and Applesauce Oatmeal Muffins—both are soft, naturally sweet, and great for meal prep.
Recipe Reviews
- "My family devoured a whole batch in 3 days. So good!" - Elyse
- "So yummy! used vanilla greek yogurt instead." - Heather
- "I really like these! I added extra honey and I find them sweet enough. My kids like them too." - Stacey
See more recipe reviews here
Recipe Ingredients
- 1 cup plain Greek yogurt – use full-fat or 2% for best texture
- ¼ cup milk – any kind (dairy or non-dairy)
- ⅓ cup honey – or maple syrup
- 1 egg
- 2 Tbsp vegetable oil – or melted coconut oil
- 1 tsp vanilla extract
- 1 cup rolled oats – old-fashioned oats work best
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon – optional but adds warmth
- ¼ tsp salt
- 1 cup fresh blueberries – or thawed frozen berries, drained
Make It Higher in Protein
- Add 1–2 tablespoons of chia seeds or ground flaxseed to the dry ingredients for a protein and fiber boost.
- Swap regular oats for quinoa flakes for slightly more protein and a similar texture.
- Use a higher-protein flour like white whole wheat or spelt flour to replace part of the all-purpose flour.
- Stir in a scoop of vanilla protein powder (reduce the flour slightly if you do this—start with 1–2 tablespoons less).
- Top with chopped nuts or sunflower seeds before baking for added crunch and protein.
- Serve with a dollop of Greek yogurt or nut butter on top for a complete, protein-packed breakfast or snack.
Want a little extra nutrition? My Flaxseed Muffins and Cottage Cheese Muffins are packed with protein and fiber—perfect for breakfast on the go.
How To Make Blueberry Yogurt Oat Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat Oven
Preheat to 375°F. Grease a muffin tin or line with cupcake liners.
STEP 2: Mix Wet Ingredients
In a large bowl add 1 cup plain greek yogurt, ¼ cup milk, ⅓ cup honey, 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix together and set aside.
STEP 3: Mix Dry Ingredients
In a medium bowl, mix together 1 cup old-fashioned rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt.
STEP 4: Mix Together
Add the dry ingredients to the wet ingredients bowl and mix together.
STEP 5: Add Blueberries
Fold in the 1 cup blueberries and stir just enough that they are combined. Do not overmix.
STEP 6: Bake Muffins
Scoop about ¼ cup of batter into each muffin tin. Bake for 18-20 minutes or until toothpick comes out clean when poked through the center. Let sit for 10 minutes then transfer muffins to a cooling rack.
Recipe Tips
- I prefer to use fresh blueberries because they won't stain the batter. Frozen blueberries release a lot of liquid and can turn the muffins a purple-grey color. If using frozen, thaw and drain first to avoid streaky batter.
- Don’t overmix – Stir until ingredients are just combined to keep muffins light.
- Make it your own – Try raspberries, chopped strawberries, or chocolate chips instead.
- Add lemon zest – 1 tablespoon of lemon zest adds a fresh spring flavor that pairs perfectly with blueberries.
- Use any yogurt – Plain Greek yogurt is best, but plain regular yogurt, sour cream, or dairy-free yogurt all work too.
How To Store Leftovers
- To Store: Keep in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
To Freeze: Let muffins cool completely, then freeze on a baking sheet for 2 hours. Transfer to a freezer-safe bag and freeze for up to 6 months.
To Reheat: Wrap in a paper towel and microwave for 30 seconds.
For something cozy and classic, you can’t go wrong with these Banana Bread Muffins. Just the right amount of sweet and satisfying.
For a fruity twist, try these Raspberry Muffins or Strawberry Muffins. Each one highlights seasonal fruit in a fluffy, moist muffin base.
FAQs
Yes! Just make sure to thaw them first and drain off any excess liquid to prevent streaky batter. You can also toss them in a little flour to help them stay suspended in the batter.
This recipe hasn’t been tested with almond flour and may not hold together properly. However, you can replace up to half of the all-purpose flour with white whole wheat flour or oat flour for a heartier texture.
Absolutely! Swap the Greek yogurt for a thick dairy-free yogurt (like coconut or almond-based), use a non-dairy milk, and choose oil instead of butter if making substitutions elsewhere.
Use a mini muffin pan and reduce the baking time to about 10–13 minutes. Check for doneness with a toothpick around the 10-minute mark.
You can, but it will slightly change the texture. Replace the oats with an additional ¼–½ cup of flour (start with ¼ and add more only if the batter feels too wet).
Enjoy these soft and nourishing Greek yogurt blueberry muffins any time of year—but especially when blueberries are in season. Make a batch for brunch, snacks, or a freezer stash your whole family will love!
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Greek Yogurt Blueberry Muffins Recipe
Ingredients
- 1 cup plain greek yogurt
- ¼ cup milk
- ⅓ cup honey - or maple syrup
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh blueberries - or frozen
Instructions
- Preheat the oven and prepare a muffin pan with liners or a light coating of oil.
- In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.
- In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry ingredients with the wet ingredients and stir until just mixed—don’t overwork the batter.
- Gently fold in the blueberries.
- Divide the batter evenly between the muffin cups.
- Bake until golden on top and a toothpick inserted in the center comes out clean.
- Let the muffins cool briefly in the pan, then transfer them to a wire rack.
Video
Recipe Notes:
- Don’t overmix the batter. Stir just until combined to keep the muffins light and fluffy—overmixing will make them dense or chewy.
- Fresh blueberries work best. Frozen blueberries can be used but should be thawed and drained to avoid streaky batter.
- Use full-fat Greek yogurt for best texture. It adds richness and moisture—lower fat or plant-based yogurts can be used but may change the texture slightly.
- Muffins will continue cooking slightly after baking. Let them rest in the pan for 10 minutes before transferring to a wire rack.
- These freeze beautifully! Let muffins cool completely, freeze on a baking sheet, then transfer to a bag or container for up to 6 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
