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    Home » Recipes » Snacks

    Whole Wheat Honey Blueberry Oat Muffins With Greek Yogurt

    Published: Oct 12, 2022 by Janessa

    Jump to Recipe Print Recipe

    Bursting with blueberries and a tender crumb, these Honey Blueberry Oat Muffins are made with whole grains, Greek yogurt and are naturally sweetened. They are wholesome enough to enjoy for breakfast but delicious enough to eat as dessert!

    Jump to:
    • The Ingredients
    • The Method
    • Leftovers
    • Make it Your Own
    • Serving Ideas
    • Dietary Notes
    • And if you liked this recipe...
    • Blueberry Oat Muffins
    • Comments
    Blueberry oat muffin with a bite taken out of it.

    Let me introduce these Blueberry Oat Muffins- your new favourite muffin!

    I know, I know. That's a bold statement. With all sorts of delicious muffins out there like Chocolate Zucchini Muffins and Honey Spice Muffins, it might be hard to believe.

    But trust me, if it isn't the burst of blueberries in every bite that convinces you, then surely it will be the moist and tender crumb.

    Or maybe the sparkling sugar top. After all, the top of the muffin is the best part. Am I right?!

    And I suppose that if all that doesn't convince you, then maybe the fact that it is also made up of wholesome ingredients will. Naturally sweetened with honey, made entirely with whole wheat flour and filled with protein rich Greek yogurt, you can enjoy these as a satisfying breakfast or snack.

    And well, if you still don't believe me, I guess you'll just have to whip up a batch to know for sure... They only take 45 minutes to make!

    The Ingredients

    Ingredients for whole wheat honey blueberry muffins.
    • Whole Wheat Flour- All purpose flour can be used instead.
    • Quick Rolled Oats-Instant oats will also work. If you only have large flake rolled oats on hand, just pulse them 2-3 times in a blender or food processor.
    • Greek Yogurt- Sour cream or regular yogurt will work as substitutes.
    • Honey- You can use maple syrup instead.
    • Eggs
    • Avocado Oil- Olive oil or another neutral oil will work instead.
    • Vanilla
    • Baking Soda
    • Baking Powder
    • Salt

    The Method

    1. Combine dry ingredients. In a large bowl, mix together the flour, oats, baking powder, soda and salt.

    2. Combine wet ingredients. In a medium bowl, whisk together the yogurt, honey, eggs, oil and vanilla.

    3. Mix together wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. There should be no dry spots remaining but take care to not overmix.

    Collage showing how to mix ingredients for blueberry muffins.

    4. Fold in blueberries. Use a wooden spoon or rubber spatula to fold in the blueberries so that they are evenly mixed in. Be gentle so that they don't burst open.

    5. Scoop into muffin tin. Line a muffin tin if needed and scoop the batter evenly into 12 muffins. In order to achieve muffins with high tops, the muffin tins should be filled to the top and may even be a bit heaping. Don't worry- the batter is thick so it won't spill over.

    Blueberry oat muffin batter scooped into a muffin tin.

    6. Sprinkle with sugar (optional). For extra sparkly tops that have a little crunch, sprinkle a pinch (about 1/16 tsp) of raw turbinado sugar on top.

    Muffin batter sprinkled with sugar prior to baking.

    7. Bake. Bake at 375 F for 18-25 minutes. The muffins should bounce back from a light touch when they are finished baking. If you insert a toothpick into the centre, just a few moist crumbs should stick to it.

    Tray of blueberry muffins that have been baked.

    8. Cool. Immediately remove the muffins to a cooling rack. Enjoy warm or at room temperature.

    Leftovers

    To Store: Store leftover blueberry oat muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

    Stack of muffins.

    Make it Your Own

    • Jumbo Blueberry Oat Muffins- Divide the batter into a prepared jumbo muffin tin and bake for 25-30 minutes. It will yield 6 jumbo muffins.
    • Make Mini Muffins- For 24-30 mini muffins, divide the batter into a prepared tin and bake for 10-14 minutes.
    • Add cinnamon- Add ½ teaspoon of cinnamon to the dry ingredients in the first step.
    • Switch up the berries- Try using blackberries, Saskatoon berries, raspberries, strawberries or a combination in place of the blueberries.

    Serving Ideas

    These muffins are great for a breakfast or snack on the go- especially since they freeze really well.

    You could also use these muffins to try making Blueberry Muffin French Toast for a fun breakfast or brunch.

    Close up shot of a blueberry muffin that has had the liner peeled off.
    Can frozen blueberries be used in muffins?

    Yes! Add the frozen berries directly to the batter in place of fresh and bake as soon as possible so that they don't thaw too quickly.

    Should I thaw frozen blueberries before baking in muffins?

    No! If you are using frozen blueberries to make muffins, they should be removed from the freezer just before being added to the batter. Once the berries have been mixed in, the muffins should be baked as soon as possible. Otherwise, they will melt and add too much liquid to the batter.

    Why are my muffins sticking to the liner?

    Muffins (especially healthier ones) have a tendency to stick to paper liners because they often contain less oil than cupcakes or some muffins which helps to prevent sticking. To avoid this, you can try using silicone muffin liners or a silicone muffin tin. Or just scrape the muffin off of the liner (it'll be less pretty but still delicious!)

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Nut Free
    • Vegetarian

    And if you liked this recipe...

    ...you might also like:

    • Honey Spice Zucchini Muffins
    • Chocolate Zucchini Muffins
    • Flourless Oat Waffles

    Blueberry Oat Muffins

    Bursting with blueberries and a tender crumb, these wholesome muffins are naturally sweetened, made with whole grains and Greek yogurt and are sure to be a favourite!
    5 from 10 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 171kcal

    Ingredients

    • 1 and ⅓ cup whole wheat flour
    • ¾ cup quick oats
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 and ¼ cup Greek yogurt
    • ½ cup honey
    • 2 tablespoon avocado oil
    • 1 tablespoon vanilla
    • 2 large eggs
    • 2 cups blueberries
    • 1 teaspoon turbinado sugar optional, for sprinkling
    US Customary - Metric
    (Prevent your screen from going dark)

    Instructions

    • In a large bowl, mix together the flour, oats, baking powder, soda and salt. In a medium bowl, whisk together the yogurt, honey, oil, eggs and vanilla.
    • Pour the wet ingredients into the dry ingredients and mix together until just combined. Fold in the blueberries.
    • Line a 12 count muffin tin. Divide the dough evenly into 12 muffins- they should fill the liners right to the top and may even be slightly heaping.
    • Optional: Sprinkle a pinch of turbinado sugar onto the top of each muffin.
    • Bake at 375 °F for 18-25 minutes until a toothpick inserted into the centre has just a few moist crumbs and the muffins bounce back from a light touch.
    • Remove muffins to a wire rack to cool completely.

    Notes

    Leftovers
    Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

    Nutrition

    Calories: 171kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 32mg | Sodium: 198mg | Potassium: 135mg | Fiber: 3g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
    Did you make this recipe?Let me know what you thought in the comments below!

    More Snacks!

    • Maple Granola
    • 3 Ingredient Banana Brownies
    • Honey Roasted Cashews
    • The Best Oat Flour Cookie Recipes
    « Healthy Unsweetened Applesauce (Without Peeling)
    Honey Spice Zucchini Muffins (Whole Wheat) »

    Reader Interactions

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    1. Sisley White - Sew White

      October 12, 2022 at 7:00 am

      5 stars
      These muffins are so full of flavour and are so delicious. I love the addition of oats.

      Reply
      • Janessa

        October 12, 2022 at 11:50 am

        Thank you for your kind review, Sisley!

        Reply
    2. Tara

      October 12, 2022 at 7:34 am

      5 stars
      Oh wow! I can see why these muffins are a favorite. They look fantastic and I love that flavor from the honey.

      Reply
      • Janessa

        October 12, 2022 at 11:49 am

        I'm glad you enjoyed these muffins, Tara!

        Reply
    3. Toni

      October 12, 2022 at 7:42 am

      5 stars
      These muffins are so perfect!! A whole batch just disappeared quickly!

      Reply
      • Janessa

        October 12, 2022 at 11:38 am

        I'm glad you enjoyed these muffins!

        Reply
    4. Tayler

      October 12, 2022 at 8:44 am

      5 stars
      These muffins look like the perfect way to start the day! I can't wait to make them this weekend!

      Reply
      • Janessa

        October 12, 2022 at 11:38 am

        I hope you love them!

        Reply
    5. Michelle

      October 20, 2022 at 7:25 am

      5 stars
      The Greek yogurt in these muffins makes them so tender and moist. And I love the addition of oats for extra fiber and protein.

      Reply
      • Janessa

        October 20, 2022 at 11:10 am

        I'm glad you liked these muffins, Michelle! Thank you for your kind review.

        Reply

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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