Blueberry Oat Muffins are delicious, moist, to-die-for muffins that you and your family will love. They are made with oats, vanilla Greek yogurt and half-and-half to give them incredible flavor and tenderness. This recipe is lower in sugar and easy enough to make that you can enjoy blueberry muffins anytime you wish.
This post contains affiliate links. See our Disclosure Statement for more information.
Homemade Blueberry Oat Muffins are a favorite around here. If there isn’t a batch of fresh muffins available, there are almost always some in the freezer. They never last long, so thankfully it’s quick and easy to whip up a batch.
After experimenting a bit, I finally nailed down what I consider to be the best blueberry muffins.
The addition of vanilla flavored Greek yogurt and half-and-half make these Blueberry Oat Muffins super moist and fluffy. Vanilla is the perfect compliment to the sweet blueberries. The addition of oats adds heartiness and some whole grain goodness to the mix.
Try topping these muffins with Streusel Topping before baking for an extra sweet crunch!
Why This Recipe Works
Blueberry muffins are very easy to make. All you need is a bowl, whisk and muffin tin. No fancy mixers or tools required.
Vanilla Greek yogurt makes these muffins super moist while adding a hint of vanilla in each bite. They are perfect as a quick, on-the-go breakfast to start your day, or as a snack. They are especially delicious when you pair them with a hot cup of coffee or tea
With only 9 grams per serving, these muffins are lower in sugar and a bit more healthy than most blueberry muffins. If you want a them a little sweeter, you can add sugar to the tops before baking them, or even a streusel.
How to Make Blueberry Oat Muffins
Ingredients
- Pantry Staples: all purpose flour, sugar, baking powder, baking soda, salt. We highly recommend using high-quality baking products like King Arthur brand for the best results.
- Oats: old fashioned rolled oats work best.
- Half & Half: can substitute milk or heavy cream.
- Butter: be sure it’s unsalted or don’t add the salt to the recipe.
- Greek Yogurt: I like using vanilla to add flavor.
- Eggs
- Blueberries: you can use frozen blueberries, if needed.
Chef’s Note: The recipe card at the bottom of this post includes the weight of the ingredients as well as cup measurements. In culinary school, all baking recipes are done with weights rather than cups. This ensures the recipe comes out perfect every time. If you have the ability to weigh your ingredients, it is highly recommended that you do so, especially the flour and the oats.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Coat either a standard or jumbo muffin pan with butter (recommended), cooking spray, or liners.
Preheat your 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. Each muffin takes 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.
Chef’s 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.
Tips and Techniques for the Best Blueberry Oat 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.
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 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.
More Blueberry Breakfast Recipes To Try
Love this Blueberry Oat Muffins recipe? Follow me on Pinterest, Instagram, and Facebook for even more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
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.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
- In the smaller bowl add the Greek yogurt, half-and-half, butter, eggs, and vanilla extract and whisk well.1 cup vanilla Greek yogurt, 1/2 cup half-and-half, 3 tablespoons butter, 2 eggs, 1 teaspoon vanilla extract
- Gradually add the wet ingredients to the bowl of dry ingredients and combine. The batter will be thick.
- Gently fold in the blueberries.1 1/2 cup 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 Streusel Topping 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 and again in May 2021 to include new images, step-by-step instructions, tips, techniques, FAQ’s and video.
