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You are here: Home / Recipes / Desserts / Muffins / Blueberry Oat Muffins

Blueberry Oat Muffins

Published May 8, 2019. Last updated August 4, 2019 by Lauren Vavala

Thanks for sharing!

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!

A blueberry muffin on a small white plate with a black cooking rack angled in the background with 5 more blueberry muffins on it and 3 blueberries scattered around on the white backdrop

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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!

Dry ingredients for blueberry muffins in a silver bowl over a white backdrop

Add the flour, sugar, oats, baking soda, baking powder, and salt to a large bowl and stir to combine.

Wet ingredients for blueberry muffins in a silver bowl over a white back drop

In the smaller bowl add the Greek yogurt, half-and-half, butter, eggs, and vanilla extract and whisk to combine.

Blueberry oat muffin batter without blueberries in a silver bowl over a white back drop

Gradually add the wet ingredients to the bowl of dry ingredients and combine.  The batter will be thick – this is totally normal!

blueberry oat muffins batter in a silver bowl over a white backdrop

Gently fold in the blueberries.

6 well Jumbo muffin pan filled wil blueberry oat muffins batter

Fill muffin tin about 2/3rds of the way full.

6 Baked Blueberry Oat Muffins in a jumbo muffin pan

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!

Close up of a single blueberry muffin over a white backdrop

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

  • Fluffy Blueberry Pancakes
  • Blueberry Overnight Oats
  • Rustic Lemon Blueberry Hand Pies

Love this Blueberry Oat Muffins recipe?  Follow me on Pinterest, Instagram, and Facebook for even more!

4 blueberry oat muffins on a blue plate over a white backdrop with a few blueberries scattered around
Print

Blueberry Oat Muffins

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!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 muffins
Calories 167kcal
Author Lauren Vavala

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.
** Nutritional information is an estimate and may vary. It is calculated based on 15 standard muffins.

Nutrition

Serving: 1muffin | Calories: 167kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 168mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 30mg | Iron: 1.2mg

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.

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Filed Under: Breakfast, Desserts, Muffins, Recipes

Comments

  1. Skylar says

    April 9, 2020 at 1:19 am

    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

    Reply
    • Lauren Vavala says

      April 9, 2020 at 8:51 am

      Thanks so much Skylar, I’m glad you enjoyed them! I love the idea of adding chocolate chips too – yum!!

      Reply
  2. Gabi says

    August 7, 2019 at 12:38 pm

    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!

    Reply
  3. Michelle says

    August 7, 2019 at 12:36 pm

    Blueberry muffins are my favorite. Love the addition of oats!

    Reply
  4. Dannnii says

    August 7, 2019 at 12:25 pm

    We love making muffins with oats. It gives them such a light texture.

    Reply
  5. Jennifer says

    August 7, 2019 at 12:20 pm

    These would be perfect for lunch box snacks!

    Reply
  6. Oana Iancu says

    June 28, 2018 at 2:51 am

    These blueberry muffins look perfect for morning tea! I love the addition of oats to them, have to give this recipe a try soon!

    Reply
    • Lauren says

      July 12, 2018 at 7:51 am

      Muffins and morning tea sounds so good to me too!

      Reply
  7. Natalie says

    June 27, 2018 at 11:33 am

    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.

    Reply
    • Lauren says

      July 12, 2018 at 7:52 am

      They are my son’s favorite 🙂

      Reply
  8. Marisa Franca says

    June 26, 2018 at 3:24 pm

    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.

    Reply
    • Lauren says

      July 12, 2018 at 7:57 am

      Thanks Marisa! I usually have them for breakfast with coffee myself 🙂

      Reply
  9. Catherine says

    June 26, 2018 at 2:08 pm

    These muffins look fabulous! I would love one for breakfast or dessert with a cup of tea. Blueberry muffins are one of my favorites.

    Reply
    • Lauren says

      July 12, 2018 at 8:10 am

      That sounds like the perfect morning to me!

      Reply
  10. Veena Azmanov says

    June 26, 2018 at 1:22 pm

    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.

    Reply
    • Lauren says

      July 12, 2018 at 8:13 am

      It just adds a touch of vanilla and a little more moisture 🙂 Hope you love it!

      Reply
  11. Ashley says

    June 26, 2018 at 11:29 am

    These muffins look delicious! Would this recipe work with strawberries too? I just picked more than I knows that to do with haha!

    Reply
    • Lauren says

      June 26, 2018 at 12:31 pm

      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 🙂

      Reply
  12. Adriana Lopez Martin says

    June 25, 2018 at 11:57 pm

    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

    Reply
    • Lauren says

      July 12, 2018 at 8:14 am

      Awesome – I hope you love it!

      Reply
  13. Claudia Lamascolo says

    June 25, 2018 at 1:56 pm

    I just bought blueberries, going to print this one off I need to get some oats to sweeten the deal! Thanks for this recipe!

    Reply
    • Lauren says

      July 12, 2018 at 8:14 am

      You’re welcome 🙂

      Reply
  14. KelseyM says

    January 14, 2018 at 11:12 am

    Would Vanilla almond milk work as well or would it be too thin?

    Reply
    • Lauren says

      January 14, 2018 at 12:53 pm

      Hi Kelsey! I haven’t tried the recipe with almond milk, but I think it would work out just fine! Hope you love them!

      Reply
  15. melissa major says

    July 28, 2017 at 4:27 pm

    My goodness these look amazing! I need to make these

    Reply
  16. Denisse | Le Petit Eats says

    July 27, 2017 at 7:15 pm

    Love blueberry muffins! Thanks for the reminder, I’m going to have to make some this weekend now!

    Reply
    • Lauren says

      July 27, 2017 at 8:50 pm

      This is why I always keep extras in the freezer ha!

      Reply
  17. Nicola @ Happy Healthy Motivated says

    July 27, 2017 at 2:45 am

    Every word in the title sounds delicious and the photos look even better!

    Reply
    • Lauren says

      July 27, 2017 at 9:11 pm

      Thanks Nicola! I am always working on making the photos looks as good as the food tastes so I really appreciate your comment 🙂

      Reply
  18. Maryanne | the little epicurean says

    July 26, 2017 at 5:24 pm

    These look great! Love muffins that use fresh fruits!

    Reply
    • Lauren says

      July 27, 2017 at 9:12 pm

      Oh yes! Fresh is best! I’ll have another muffin with fruit recipe up next week!

      Reply
  19. Jolina says

    July 26, 2017 at 3:23 pm

    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!

    Reply
    • Lauren says

      July 27, 2017 at 9:13 pm

      Thanks Jolina! The flavored creamer gives these muffins so much more vanilla flavor 🙂

      Reply
  20. Michelle says

    July 26, 2017 at 2:57 pm

    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!

    Reply
    • Lauren says

      July 27, 2017 at 9:14 pm

      Ohhh I hope you like mine! They are super moist and have a ton of vanilla flavor to them as well!

      Reply
  21. Joan Cajic says

    July 26, 2017 at 11:42 am

    These would do just fine for my breakfast, thank you for the recipe they look so delicious.

    Reply
    • Lauren says

      July 26, 2017 at 12:12 pm

      I wrap them individually and keep them in the freezer just for a quick, easy breakfast 🙂

      Reply
  22. jehava says

    July 6, 2017 at 9:50 pm

    I’m totally going to make these next week! Thanks!

    Reply
    • Lauren says

      July 10, 2017 at 8:00 am

      Thanks Hava! Let me know how they turn out for you!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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