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Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}

Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes

Ingredients

  • 1 cup (227 g) plain Greek yogurt
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • ⅓ cup honey
  • 1 cup (100 g) old-fashioned rolled oats
  • ¾ cup (107 g) whole wheat flour (I use white whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon, optional
  • ¼ teaspoon salt
  • 1 cup (170 g) blueberries or chocolate chips
  • ¼ cup (57 g) butter or coconut oil, melted

Instructions 

  • Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside. If your muffin tin is dark-coated or your oven bakes hot, bake at 350 degrees.
  • In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  • In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
  • Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
  • Portion the batter evenly among the muffin cups (I use a #20 cookie scoop). Bake for 14-17 minutes
    (update: may need to bake as long as 22-24 minutes for the muffins to bake through)
    until the tops spring back lightly to the touch and a toothpick comes out clean or with a couple moist crumbs.
  • Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).

Notes

Tip: if you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin.
Yogurt: I haven't tried it, but if you don't have Greek yogurt, you could try subbing regular plain yogurt (just make sure it isn't too watery). I've also subbed vanilla Greek yogurt in a pinch; delicious.
Wet Muffins: if the muffins are gummy, wet or aren't baking through, make sure to add baking time and/or consider baking at 350 degrees (instead of 375 degrees) and increasing the baking time so they bake through. Also, using excess blueberries might make the muffins wet/gummy. I use 3/4-1 cup when making this recipe. (This update was added 7/21)