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