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Home » Bread, Muffins, and Scones » Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 26, 2019
4.67 from 12 votes


Last Updated March 25, 2023 | 2 Comments

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2.7K shares
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Sweet, soft Blueberry Yogurt Muffins are so yummy, delicious, and easy to make! Perfect as a nutritious breakfast or afternoon snack, wholesome ingredients like oats, maple syrup, and fresh blueberries create the perfect combination of healthy, sweet, and satisfying. 

3 Blueberry Yogurt Muffins stacked in wood bowl

Why You’ll Love Blueberry Yogurt Muffins

Satisfy your afternoon sugar cravings with these super moist and fluffy Blueberry Yogurt Muffins made with maple syrup instead of cane sugar. They taste even better slathered in melted butter and enjoyed with a cup of coffee or hot tea! Loaded with wholesome ingredients like blueberries, yogurt, and rolled oats, they’re a healthy alternative to traditional blueberry muffins and are just as delicious, if not more. Plus, they’re a sneaky way to add more nutrition to your little ones’ tummies.

A close up of a piece of Blueberry Yogurt Muffins

How to Make Blueberry Yogurt Muffins

Preheat the oven to 350°F and prepare a muffin pan with liners or spray. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl, lightly beat an egg, then mix in the yogurt, oil, maple syrup, milk, and vanilla extract until fully combined.

Add the wet ingredients to the dry ingredients and mix gently until just combined. Mix the blueberries with 1 tablespoon of flour in a small bowl, then fold them gently into the batter. 

Divide the batter evenly between 12 muffin cups and bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely.

Note: This recipe makes approximately 12 muffins.

Storing and Freezing Leftover Muffins

Storage: Keep leftover muffins stored in an airtight container in the refrigerator for up to 4 days.

Freezing: Allow the muffins to cool completely before transferring them to a baking sheet. Place the baking sheet in the freezer and allow the muffins to freeze for 2-3 hours before transferring them to a large ziplock bag. Enjoy within 1-2 months.

More Delicious Muffin Recipes

  • Banana Nut Muffins Recipe
  • Raspberry Banana White Chocolate Chip Coconut Muffins
  • Pumpkin Banana Muffins
  • Blackberry and Orange Muffins with Dark Chocolate
  • Berry Yogurt Muffins (Back-To-School Meal Prep)

If you try making this Blueberry Yogurt Oatmeal Muffins Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

pile of Blueberry Yogurt Muffins with a single bite taken out of one muffin
Blueberry Yogurt Oatmeal Muffins

Blueberry Yogurt Oatmeal Muffins

4.67 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Sweet, soft Blueberry Yogurt Muffins are so yummy, delicious, and easy to make!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 135 kcal

Ingredients
 
 

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 cup old fashioned rolled oats
  • 1.5 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup plain yogurt - Green or regular
  • 2 tablespoon canola oil
  • ¼ cup maple syrup
  • ¼ cup milk - I used almond milk
  • 2 teaspoon vanilla extract
  • 1.5 cup blueberries - fresh or frozen
  • 1 tablespoon flour
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Instructions
 

  • Preheat oven to 350 degrees F. Spray or line a muffin pan with muffin liners. Set aside.
  • In a large mixing bowl whisk together the flours, rolled oats, baking powder, baking soda, ground cinnamon and salt. In a separate mixing bowl, lightly beat the egg before mixing in the yogurt, oil, maple syrup, milk and vanilla extract. Continue to mix until fully combined.
  • Add the wet ingredients to the dry ingredients and gently mix until just combined, being careful not to over mix.
  • In a small bowl mix together the blueberries with 1 tablespoon of flour- this will help prevent them from sinking to the bottom or from bleeding their juice into the batter. Gently fold blueberries into the muffin batter.
  • Evenly divide the batter between the 12 muffin cups and bake for 18-22 minutes, or until toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
  • Store in an air-tight container in the refrigerator for up to 5 days or make a large batch and freeze them in a sealed plastic bag for up to 3 months.

Nutritional Information

Calories: 135kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 172mg | Fiber: 1g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 1.9mg | Calcium: 70mg | Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Blueberry Breakfast Muffins, Blueberry Muffins, Blueberry Yogurt Muffins, Homemade Blueberry Muffins
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

2.7K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Ashley says

    February 1, 2017 at 3:30 am

    5 stars

    Just tried these fresh out of the oven…very tasty! They are light and fluff. I added more blueberries and chia seeds! They are not super sweet would consider adding some honey for a little extra pop of sweet! Thanks for the low fat recipe! Could do a lot with this base recipe!

    Reply
    • Jessica Randhawa says

      February 1, 2017 at 3:40 am

      Hi Ashley! I am so happy they turned out well for you 🙂 They definitely are a great base to tinker with to suit your taste preferences. Thank for stopping by!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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