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