Why You’ll Love This Recipe

Healthy Blueberry Oatmeal Muffins are moist, lightly sweetened, and packed with juicy blueberries and wholesome oats. These muffins are perfect for breakfast, a midday snack, or even a light dessert. Made with simple ingredients like whole wheat flour, Greek yogurt, and honey, they offer a nutritious option without sacrificing flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rolled oatshot waterwhole wheat flourbaking powderbaking sodasaltground cinnamonGreek yogurthoneyeggsvanilla extractmilkfresh or frozen blueberries

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

In a small bowl, combine the oats and hot water. Let sit for 10 minutes to soften.

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, mix the Greek yogurt, honey, eggs, vanilla extract, and milk until smooth.

Add the softened oats to the wet ingredients and stir to combine.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the blueberries.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Soaking time: 10 minutes
Baking time: 18–22 minutes
Total time: 45 minutes

Variations

Use mashed banana or applesauce instead of Greek yogurt for a different flavor and texture.

Add chopped nuts or seeds for crunch and extra protein.

Swap blueberries with raspberries, chopped apples, or dried cranberries.

Include lemon zest for a citrusy twist.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap each muffin individually and store in a freezer bag for up to 2 months.
Reheat in the microwave for 15–20 seconds or in a toaster oven until warm.

FAQs

Can I use quick oats instead of rolled oats?
Yes, quick oats can be used but may result in a slightly different texture.

Are these muffins gluten-free?
Not as written, but you can use a gluten-free flour blend and certified gluten-free oats.

Can I use regular yogurt instead of Greek yogurt?
Yes, but the batter may be slightly thinner. Adjust flour if necessary.

Can I make these muffins vegan?
Use a plant-based yogurt, flax eggs, and maple syrup instead of honey.

Why are my muffins dense?
Avoid overmixing the batter and measure your flour correctly to prevent dense muffins.

Can I add protein powder?
Yes, replace a few tablespoons of flour with your preferred protein powder.

Conclusion

Healthy Blueberry Oatmeal Muffins offer a perfect balance of nutrition and deliciousness. Whether you’re meal prepping for the week or looking for a better-for-you treat, these muffins are sure to become a go-to favorite in your kitchen.