These healthy blueberry oatmeal muffins are actually made with quite a neat secret ingredient: yogurt! The surprising mix of oatmeal and yogurt pays off incredibly well when making homemade muffins like this though; you won’t believe how unbelievably yummy these muffins turn out when they come out of the oven.
How to Make Blueberry Oatmeal Muffins
Here’s what you’ll need to do in order to prep the oat-yogurt mixture to use as the base for these blueberry muffins:
- Prepare the oat-yogurt mixture. Add the Greek yogurt and old-fashioned rolled oats to a large measuring glass and mix to combine.
- Wait. Allow the oat-yogurt mixture to sit for 30 minutes.
- Preheat the oven. Preheat your oven to 350℉.
- Prep the blueberries. Add either fresh or frozen blueberries to a bowl with 2 tablespoons of all-purpose flour and toss to combine.
- Prepare the muffin pan. Line a 12-cup muffin pan with paper cups and then set aside.
- Prepare the flour mixture. Add the remaining flour, baking powder, baking soda and salt to a bowl and mix to combine.
- Prepare the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment to beat the egg and honey.
- Add the butter and vanilla. Add the pure vanilla extract and melted butter and beat to combine.
- Add the oat-yogurt mixture. Add the oat-yogurt mixture and mix to combine.
- Add the flour mixture. Add the flour mixture and beat until incorporated.
- Fold. Fold in the blueberries.
- Prepare for baking. Spoon the batter into the prepared muffin cups.
- Bake. Bake the muffins in the preheated oven for 20 to 25 minutes (or until a toothpick inserted into the center of a muffin comes out clean).
- Cool. Remove the muffins from the oven and allow them to cool completely before serving.
- Serve. Serve the blueberry oatmeal muffins once they have cooled.
3 Quick Tips for Baking Homemade Muffins
Here are 3 quick and easy to remember tips to keep in mind whenever you’re baking your own homemade muffins from scratch:
- Always mix wet and dry ingredients separately. Mixing your dry ingredients together separately from the wet ingredients helps to keep the muffin batter from being overmixed. Be sure to go slow when adding the dry ingredients into the wet mix as well – and make to beat the mix until it’s well incorporated.
- Add fruit and nuts at the end. Make sure you’ve completely prepared the muffin batter before folding in ingredients like fruit or chopped nuts. It also might not hurt to give the batter one last thorough stir after you’ve folded in the ingredients.
- Avoid overfilling the muffin cups. Don’t completely fill your muffin cups with the batter. Instead, fill them until about ¾ full so that you end up with perfectly rounded muffin tops that don’t end up spilling out over the sides.
How to Make Dairy-Free Blueberry Oatmeal Muffins
If you would rather make these blueberry oatmeal muffins 100% dairy-free, here’s what you’ll need to tweak:
- Use coconut cream instead of yogurt. Swapping out the yogurt for full fat coconut cream is super convenient because you can just use a simple 1:1 ratio. It also rises easily when baking and adds a delightful hint of coconut flavoring to the muffins.
- Use almond butter as a dairy-free butter substitute. Almond butter is a fantastic dairy-free substitute that you can use for butter in all kinds of baking recipes. Not only that, but it’s also quite a healthy option to use as a substitute. It’s rich in heart-healthy monounsaturated fats, antioxidants and other essential micronutrients.
Can I Freeze Blueberry Oatmeal Muffins?
After the muffins have cooled completely, wrap each muffin individually in plastic wrap or foil and then place them in a freezer-safe ziplock bag. You can store the muffins in the freezer like this for up to 2 to 3 months.
Healthy Blueberry Oatmeal Muffins (Made with Yogurt)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- 1 ¼ cup Greek yogurt
- 1 cup old-fashioned rolled oats
- 1 1/3 cups all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 1 large egg, at room temperature
- ½ cup honey
- ½ cup unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 cup blueberries, fresh or frozen
- In a large glass measuring cup, combine the yogurt and oats.
- Let sit for 30 minutes.
- Preheat oven to 350ºF.
- In a bowl add the blueberries and 2 tablespoons of flour and toss to combine.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In another bowl combine the remaining flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey.
- Add the vanilla extract and melted butter and beat until combined.
- Add the oat-yogurt mixture and mix to combine.
- Add the flour mixture and beat until incorporated.
- Fold in the blueberries.
- Spoon the batter into muffin cups.
- Bake in preheated oven at 350 ºF for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool completely before serving.