Fluffy Blueberry Oat Greek Yogurt Muffins Recipe for Breakfast

Mornings bloom with unexpected delight when blueberry oat Greek yogurt muffins spark kitchen magic.

Packed with wholesome ingredients, these muffins dance between hearty and sweet.

Bursting blueberries nestle into tender, fluffy crumb with delightful precision.

Whole grain oats provide a robust foundation that elevates each bite.

Protein-rich Greek yogurt ensures a moist, soft texture that melts in your mouth.

Nutritious and delectable, these muffins offer a perfect breakfast companion or midday treat.

One bite promises to whisk you away on a delicious morning adventure.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20-22 minutes

Total Time: 35-37 minutes

Calories: 150 kcal

Servings: 13

Blueberry Oat Greek Yogurt Muffins: What You’ll Need

• All-Purpose Flour: Provides structure and soft crumb for tender muffins, choose unbleached flour for better texture.
• Old Fashioned Rolled Oats: Adds hearty nutrition and delightful chewiness, opt for thick-cut variety for robust texture.
• Baking Powder: Creates light and airy rise, ensure it's fresh for maximum lifting power.
• Baking Soda: Helps with browning and balanced chemical reaction, check expiration date for optimal performance.
• Ground Cinnamon: Introduces warm, aromatic depth, select high-quality Ceylon cinnamon for complex flavor.
• Salt: Enhances overall taste and balances sweetness, use fine sea salt for even distribution.

• Egg: Binds ingredients and provides structural support, choose fresh, room temperature eggs.
• Greek Yogurt: Adds creamy richness and tangy flavor, select full-fat version for better moisture.
• Honey: Natural sweetener with complex flavor profile, use raw local honey for deeper taste.
• Coconut Palm Sugar: Provides caramel-like sweetness, select organic unrefined variety.
• Unsweetened Almond Milk: Adds liquid and subtle nuttiness, choose fortified version for extra nutrition.
• Vanilla Extract: Deepens overall flavor complexity, use pure vanilla for best results.

• Blueberries: Delivers juicy brightness and antioxidant punch, mix fresh and frozen for varied texture.

Tools for Baking Blueberry Oat Greek Yogurt Muffins

• Large mixing bowl: Essential for combining dry ingredients with plenty of room to mix.
• Separate mixing bowl: Perfect for whisking wet ingredients smoothly.
• Muffin pan: 12-cup standard size for perfectly shaped muffins.
• Whisk: Great for blending wet ingredients until silky and uniform.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Spatula: Helps fold blueberries gently and scrape batter evenly.
• Toothpick: Checks muffin doneness by testing center for clean release.
• Wire cooling rack: Allows muffins to cool evenly without getting soggy.
• Cooking spray or oil: Ensures muffins won't stick to the pan.

How to Bake Blueberry Oat Greek Yogurt Muffins Easily

Blueberry Oat Greek Yogurt Muffins

• Oven Preparation Kitchen Warmup

Get your oven cozy and ready at a toasty 350°F. Lightly coat your muffin pan with a quick spray or gentle oil rub to prevent any sticky situations.

• Dry Ingredient Symphony

In a spacious mixing bowl, gather your dry teammates – flour, hearty oats, baking powder, baking soda, warm cinnamon, and a whisper of salt. Let them mingle and get acquainted.

• Wet Ingredient Dance

Grab another bowl and create a smooth liquid harmony. Whisk together a cracked egg, creamy Greek yogurt, golden honey, coconut sugar, almond milk, and vanilla extract until they’re beautifully blended.

• Magical Mixture

Pour your wet ingredients into the dry crew. Gently fold them together with a light touch – think of it like a delicate dance, not a wrestling match. Stop mixing the moment everything looks combined.

• Blueberry Magic

Softly coat your blueberries with a dusting of flour so they don’t sink to the bottom. Tenderly fold these little blue gems into your batter, spreading their fruity love throughout.

• Muffin Pan Transformation

Distribute your batter evenly across 12 muffin cups, filling them almost to the top. For extra sweetness, sprinkle a touch of coconut sugar on each muffin’s head.

• Baking Wonderland

Slide your pan into the warm oven and let the magic happen for 20-22 minutes. You’ll know they’re done when a toothpick comes out clean, whispering sweet success.

• Cooling Celebration

Allow your muffins to rest in the pan for five minutes, then transfer them to a wire rack. Let them cool completely before diving into their delicious world.

Blueberry Muffin Variations You Can Try

• Blueberry Boost: Swap fresh blueberries with frozen ones without thawing, but dust them with flour to prevent color bleeding and maintain muffin texture.
• Make-Ahead Magic: Prepare muffin batter the night before and store in the refrigerator, allowing flavors to meld and streamline morning baking.
• Nutty Crunch: Sprinkle chopped almonds, walnuts, or pecans on top before baking for added protein and delightful textural contrast.
• Dairy-Free Twist: Replace Greek yogurt with coconut yogurt or unsweetened applesauce to create a completely dairy-free version that remains moist and delicious.
• Storage Secrets: Store cooled muffins in an airtight container at room temperature for 3 days, or freeze individually wrapped for up to 2 months for quick grab-and-go breakfasts.

Serve Blueberry Oat Greek Yogurt Muffins Fresh and Warm

• Sunrise Breakfast Companion: Pair these moist muffins with a steaming cup of coffee or herbal tea for a delightful morning start. The subtle sweetness and soft texture complement your favorite hot beverage perfectly.
• Protein Power Plate: Enhance the nutritional value by serving alongside scrambled eggs or a dollop of Greek yogurt. This combination boosts protein intake and creates a balanced, satisfying meal that keeps you energized throughout the morning.
• Picnic Perfect Snack: Pack these portable muffins for outdoor adventures, road trips, or workplace lunch breaks. Wrap individually in parchment paper for a convenient, wholesome treat that travels well and maintains its delicious flavor.
• Berry Bliss Topping: Elevate the muffins by adding a quick drizzle of honey, sprinkle of fresh blueberries, or a light spread of almond butter. These simple additions transform the muffins into an extra special, gourmet-style breakfast or afternoon snack.

How to Store Blueberry Oat Greek Yogurt Muffins Properly

• Fridge Fresh Tactics: Store muffins in an airtight container inside the refrigerator, where they'll stay delicious for 4-5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Freezer Friendly Strategy: Carefully stack cooled muffins between sheets of parchment paper in a freezer-safe container. These breakfast treats will remain tasty for up to 3 months when frozen. Thaw overnight in the refrigerator or warm gently in the microwave for a quick morning meal.
• Quick Grab Technique: Create grab-and-go breakfast packs by pre-portioning muffins into individual resealable bags. Pack them for work, school, or morning workouts to ensure a nutritious start to your day.
• Moisture Management Method: Add a small paper towel inside the storage container to absorb excess moisture, keeping your blueberry oat muffins fresh and preventing sogginess. Replace the paper towel every couple of days for optimal freshness.

Fluffy Blueberry Oat Greek Yogurt Muffins

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• Total Time: 35-37 minutes
• Yield: 13 1x

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Description

Homemade blueberry oat Greek yogurt muffins combine wholesome ingredients for a nutritious breakfast treat. Packed with antioxidant-rich berries and whole grain goodness, you’ll savor each delightful bite of this classic morning comfort.

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Ingredients

Scale 1x2x3x

• 1 cup (120 g / 4.2 oz) all-purpose flour
• 1 cup (80 g / 2.8 oz) old fashioned rolled oats
• 1 cup (140 g / 5 oz) blueberries, frozen or fresh
• 1 cup (225 g / 8 oz) plain Greek yogurt
• 1 ½ tsps baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 large egg
• ¼ cup (80 g / 2.8 oz) honey
• 2 tbsps (24 g / 0.8 oz) coconut palm sugar
• ¼ cup (60 ml / 2 fl oz) unsweetened almond milk
• 2 tsps vanilla extract

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Instructions

1. Preheating: Configure the oven to 350°F and lightly grease a muffin tin with cooking spray to ensure effortless release.
2. Dry Ingredient Composition: Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a large mixing bowl, creating a uniform dry foundation with a whisk.
3. Liquid Integration: Whisk the egg smoothly, then blend in Greek yogurt, honey, coconut sugar, almond milk, and vanilla extract until the mixture achieves a consistent, silky texture.
4. Batter Formation: Gently fold the wet ingredients into the dry mixture, stirring minimally to maintain a delicate crumb structure, being careful not to overmix.
5. Fruit Incorporation: Lightly coat blueberries in flour to prevent sinking, then carefully fold them into the batter, distributing evenly throughout the mixture.
6. Baking Preparation: Fill each muffin cavity to the top, optionally sprinkling coconut sugar on the surface for a caramelized finish. Transfer the tin to the preheated oven.
7. Baking and Testing: Bake for 20-22 minutes, checking doneness by inserting a toothpick that should emerge clean when the muffins are perfectly cooked. Allow the muffins to rest briefly in the pan before transferring to a cooling rack to complete their final set.

Notes

• Prevent Blueberry Sinking: Lightly coat berries in flour to ensure even distribution throughout the muffin, avoiding clumping at the bottom.
• Mixing Mastery: Stir wet and dry ingredients gently until just combined to maintain a tender, light muffin texture without developing tough gluten.
• Sugar Sparkle: Optional coconut sugar sprinkle creates a delightful caramelized top, adding extra crunch and sweet complexity to the muffins.
• Cool Down Carefully: Allow muffins to rest briefly in the pan before transferring to a cooling rack, ensuring they don’t break apart during removal.

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 9 g
• Sodium: 120 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg