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. Â 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. Each muffin is approximately 1/4 cup of batter.
- Bake for 20-25 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 Muffins
- Swap out blueberries for any other berries if you'd like to change up the flavor.
- You can use frozen blueberries in place of fresh. There is no need to defrost them ahead of time.
- You can toss the blueberries will a small amount of flour to coat them before mixing into the batter to help keep them from sinking to the bottom while baking.
- Add 5-7 minutes to the bake time for jumbo muffins.
- If you prefer sweeter muffins, you can add a basic streusel to the top of the muffin batter before baking.
- Store extra muffins covered with plastic wrap, or place them inside a plastic bag, and store at room temperature for up to 3 days.
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.
