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Bird's-eye view of a blueberry muffin topped with rolled oats and a dollop of Greek yogurt, with whole blueberries scattered around.

Greek Yogurt Blueberry Muffins

Moist and fluffy Greek yogurt blueberry muffins made with rolled oats and honey. A wholesome baked breakfast or snack ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 110 kcal

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 optional
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup fresh blueberries (or frozen)

Instructions
 

  • Preheat Oven and Prep Pan:

    Heat the oven to 375°F (190°C). Place paper liners in a 12-cup muffin pan or coat the cups with a light layer of grease.

  • Whisk Wet Ingredients:

    In a large mixing bowl, combine 1 cup Greek yogurt, ¼ cup milk, ⅓ cup honey (or maple syrup), 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Whisk until the mixture is uniform.

  • Mix Dry Ingredients:

    In a separate bowl, mix 1 cup rolled oats, ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon (optional), and ¼ tsp salt. Stir to distribute evenly.

  • Combine Wet and Dry:

    Pour the dry mixture into the wet mixture and stir until they are just incorporated. Avoid overmixing.

  • Fold in Blueberries:

    Carefully fold 1 cup fresh blueberries (or frozen) into the batter. Portion the batter into the prepared muffin cups, filling each to about three-quarters full.

  • Bake Muffins:

    Bake for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

  • Cool in Pan and Rack:

    Allow the muffins to sit in the pan for 10 minutes, then move them to a wire rack to finish cooling.
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