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Home » Bread + Muffins + Scones » Blueberry Yogurt Oatmeal Muffins

Blueberry Yogurt Oatmeal Muffins

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 26, 2017
4.64 from 11 votes


Last Updated June 13, 2020 | 2 Comments

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2.9K shares
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Learn how to make Blueberry Muffins with Yogurt Oatmeal that is healthier than your typical blueberry muffin!

3 Blueberry Yogurt Oatmeal Muffins stacked in wood bowl

Earlier this week I realized I hadn’t posted any muffin recipes lately; so, today, I made it my mission to change that.

Muffins are one of my faves. They’re kinda like cupcakes, but healthier (ok, sometimes healthier), they are so super easy to whip together and my toddler will eat them…sometimes.

I tried to decide which muffins to bake- lemon…banana…poppyseed…blueberry?

Blueberry it is.

Blueberry muffins are always a good idea. Am I right or am I right? But really, if I’m being honest, Octavian is most likely to eat a muffin if there are blueberries in them.

These muffins are super delicious, but even more healthy. Loaded with oats and sweetened with maple syrup, this muffins are a favorite for non-crazy mornings or as a healthy on-the-go snack.

Well, on that note, I think I’ll grab myself a muffin…or 3.

A close up of a piece of bread on a plate, with Muffin and Oatmeal

 

 

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

Blueberry Yogurt Oatmeal Muffins

Blueberry Yogurt Oatmeal Muffins

4.64 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make Blueberry Muffins with Yogurt Oatmeal that is healthier than your typical blueberry muffin!
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 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 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

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.9K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree 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! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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