Blueberry Oat Muffins with yogurt are super moist and full of flavor! They make a hearty breakfast or a lightly sweetened treat anytime of the day!
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Homemade Blueberry Muffins are a favorite around here. After experimenting a bit, I finally nailed down what I consider to be a perfect version! The addition of vanilla flavored Greek yogurt and half-and-half make these Blueberry Oat Muffins super moist and the vanilla is the perfect compliment to the sweet blueberries. The addition of oats adds heartiness and some whole grain goodness to the mix.
I, myself, don’t really care for raw blueberries but love them cooked. I use Perfect Blueberry Sauce on everything and definitely get my fair share of these Blueberry Oat Muffins whenever I make them. If there isn’t a batch of fresh muffins available, there are almost always some in the freezer. They never last long, so thankfully they are pretty easy to make.
Why This Recipe Works
- Vanilla Greek Yogurt makes these muffins super moist while adding a hint of vanilla in each bite.
- You can enjoy these muffins for breakfast or as a treat.
- You can swap in any berries you’d like to easily change up the flavor.
How to Make Blueberry Oat Muffins
Prep!
Coat either a standard or jumbo muffin pan with butter (recommended), cooking spray, or liners. Preheat oven to 350°F.
Create!
Add the flour, sugar, oats, baking soda, baking powder, and salt to a large bowl and stir to combine.
In the smaller bowl add the Greek yogurt, half-and-half, butter, eggs, and vanilla extract and whisk to combine.
Gradually add the wet ingredients to the bowl of dry ingredients and combine. The batter will be thick – this is totally normal!
Gently fold in the blueberries.
Fill muffin tin about 2/3rds of the way full.
Bake for 25 minutes for a standard muffin pan or until a toothpick inserted into the center of a muffin comes out clean.
Tip: For a jumbo muffin pan you will need to bake an additional 5-7 minutes.
Present!
These Blueberry Oat Muffins are delicious for breakfast alongside a hot cup of coffee – after all they are fruit, yogurt and oatmeal! They also make for a yummy dessert with a cold mug of milk! Enjoy!
Tips and Techniques for the Best Blueberry Oat Muffins
- Swap out blueberries for any other berries you’d like to change up the flavor.
- Add 5-7 minutes to the bake time for jumbo muffins.
- Store extra muffins covered with plastic wrap, or place them inside a plastic bag, and store at room temperature for up to 3 days.
FAQ’s
- Can you substitute milk for half-and-half? Yes, just be aware that the texture and density of the muffins may vary.
- Can you freeze Blueberry Oat Muffins? Yes! Allow the muffins to fully cool, then wrap in plastic wrap or add them to a freezer bag. Use within 2 months for best results.
Other Recipes to Try
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Blueberry Oat Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vanilla Greek yogurt
- 1/2 cup half-and-half
- 3 tablespoons butter * melted
- 2 eggs * lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cup blueberries
Instructions
- Coat either a standard or jumbo muffin pan with butter (recommended), cooking spray, or liners. Preheat oven to 350°F.
- Add the flour, sugar, oats, baking soda, baking powder, and salt to a large bowl and stir to combine.
- In the smaller bowl add the Greek yogurt, half-and-half, butter, eggs, and vanilla extract and whisk well.
- Gradually add the wet ingredients to the bowl of dry ingredients and combine. The batter will be thick.
- Gently fold in the blueberries.
- Fill each well of the muffin tin about 2/3rds of the way full.
- Bake for 25 minutes for a standard muffin pan or until a toothpick inserted into the center of a muffin comes out clean. For a jumbo muffin pan you will need to bake an additional 5-10 minutes.
Notes
Tips and Techniques for the Best Blueberry Oat Muffins
- Swap out blueberries for any other berries you’d like to change up the flavor.
- Add 5-7 minutes to the bake time for jumbo muffins.
- Store extra muffins covered with plastic wrap, or place them inside a plastic bag, and store at room temperature for up to 3 days.
FAQ’s
- Can you substitute milk for half-and-half? Yes, just be aware that the texture and density of the muffins may vary.
- Can you freeze Blueberry Oat Muffins? Yes! Allow the muffins to fully cool, then wrap in plastic wrap or add them to a freezer bag. Use within 2 months for best results.
Nutrition
This recipe was originally published on July 6, 2017. It was updated in May 2019 to include new images, more thorough instructions, tips, techniques, and FAQ’s.
Skylar says
They are absolutely to die for, I made a few substitutions but really really appreciated the recipe to be able to face my recipe off of. I made them with whole wheat, I added a tablespoon of Chia seeds and a tablespoon of ground flax and one extra tablespoon of butter and a quarter cup less blueberries and added a quarter cup of chocolate chips
Lauren Vavala says
Thanks so much Skylar, I’m glad you enjoyed them! I love the idea of adding chocolate chips too – yum!!
Gabi says
The Greek vanilla pudding and blueberries are in my opnion a “match in heaven”. I can imaging how moist and delicious thse muffins must be. And they look gorgeous, full of yum!
Michelle says
Blueberry muffins are my favorite. Love the addition of oats!
Dannnii says
We love making muffins with oats. It gives them such a light texture.
Jennifer says
These would be perfect for lunch box snacks!
Oana Iancu says
These blueberry muffins look perfect for morning tea! I love the addition of oats to them, have to give this recipe a try soon!
Lauren says
Muffins and morning tea sounds so good to me too!
Natalie says
This recipe came just in right time. I talked to my kiddo this morning and he ordered some muffins for weekend. I know he’s gonna like these.
Lauren says
They are my son’s favorite 🙂
Marisa Franca says
I love blueberry muffins and so does our family! I think every child in our family enjoyed blueberries more than any other fruit. I think it’s because they can pick them up and put them in their mouths. So cute!! Your muffins would be ideal with my morning coffee or an afternoon snack. I like the addition of oats to them.
Lauren says
Thanks Marisa! I usually have them for breakfast with coffee myself 🙂
Catherine says
These muffins look fabulous! I would love one for breakfast or dessert with a cup of tea. Blueberry muffins are one of my favorites.
Lauren says
That sounds like the perfect morning to me!
Veena Azmanov says
I made blueberry muffins last week and the kids are still talking about them. Using fresh season fruits in season is always amazing. I don’t use creamer in my recipe so I’m going to try your recipe for my next batch. Can’t wait to try. Looks yum.
Lauren says
It just adds a touch of vanilla and a little more moisture 🙂 Hope you love it!
Ashley says
These muffins look delicious! Would this recipe work with strawberries too? I just picked more than I knows that to do with haha!
Lauren says
I haven’t made this recipe with strawberries (yet!), but I have made a similar one with raspberries that might work out with strawberries instead – They are called Vanilla Cream Raspberry Muffins 🙂
Adriana Lopez Martin says
What a great treat for breakfast or coffee time. I enjoy oats and blueberries. I would definitely try this ones before blueberry season is over
Lauren says
Awesome – I hope you love it!
Claudia Lamascolo says
I just bought blueberries, going to print this one off I need to get some oats to sweeten the deal! Thanks for this recipe!
Lauren says
You’re welcome 🙂
KelseyM says
Would Vanilla almond milk work as well or would it be too thin?
Lauren says
Hi Kelsey! I haven’t tried the recipe with almond milk, but I think it would work out just fine! Hope you love them!
melissa major says
My goodness these look amazing! I need to make these
Denisse | Le Petit Eats says
Love blueberry muffins! Thanks for the reminder, I’m going to have to make some this weekend now!
Lauren says
This is why I always keep extras in the freezer ha!
Nicola @ Happy Healthy Motivated says
Every word in the title sounds delicious and the photos look even better!
Lauren says
Thanks Nicola! I am always working on making the photos looks as good as the food tastes so I really appreciate your comment 🙂
Maryanne | the little epicurean says
These look great! Love muffins that use fresh fruits!
Lauren says
Oh yes! Fresh is best! I’ll have another muffin with fruit recipe up next week!
Jolina says
I simply cannot get enough of blueberries and blueberry recipes! This looks delicious and perfect with tea. Love the addition of vanilla coffee creamer. You’re right, totally unexpected!
Lauren says
Thanks Jolina! The flavored creamer gives these muffins so much more vanilla flavor 🙂
Michelle says
I’ve tried a lot of blueberry muffin recipes, but haven’t found one that I really like. Thanks for sharing this recipe. I’ll have to try this one soon. Looks really good!
Lauren says
Ohhh I hope you like mine! They are super moist and have a ton of vanilla flavor to them as well!
Joan Cajic says
These would do just fine for my breakfast, thank you for the recipe they look so delicious.
Lauren says
I wrap them individually and keep them in the freezer just for a quick, easy breakfast 🙂
jehava says
I’m totally going to make these next week! Thanks!
Lauren says
Thanks Hava! Let me know how they turn out for you!