Healthy Blueberry Oatmeal Muffins with Greek yogurt are a great grab-n-go breakfast that tastes delicious. Easy to make with plenty of whole grain oats, antioxidant-rich blueberries, protein-packed yogurt and flavored with almond extract & cinnamon. It's like oatmeal you can hold in your hand!
Blueberry Muffins with Greek Yogurt
I'm still trying to recuperate from a fantastic 10-day vacation visiting my daughter for Christmas and getting the whole family together. We even slipped in a trip to the Peach Bowl to see our Gators football team play Michigan.
It was fun but exhausting with 4 grandchildren running around and 10 people to cook meal for. Now I'm trying to get back into the swing of things and, as you can tell, I'm a little late getting my Wednesday post out.
If you ate all those Christmas goodies (like I did) and promised yourself you'd eat better in the new year, these Healthy Blueberry Oatmeal Muffins would be a great start.
They're quick and easy to throw together, taking about 30 minutes total, and are the perfect grab-and-go breakfast for busy mornings. They've got tons of goodness in each bite and are gluten-free with dairy-free option too.
Breakfast is an important meal, just like mama said, and I want to make that breakfast as easy as possible so that everyone eats something. It's been proven that eating breakfast helps children perform better at school and adults outperform those that don't have breakfast at work.
So, besides these hearty and delicious Blueberry Oatmeal Muffins, I've got lots of options on the blog for you. Try my Breakfast Cookies (after all, who wouldn't love cookies for breakfast), Healthy Banana Pancakes, Quinoa Waffles or Quick & Easy Breakfast Bowls.
What makes these Blueberry Oatmeal Muffins with Greek Yogurt so good for you?
Oats to start with, which pack a powerful fiber punch, eggs and yogurt for protein and fresh blueberries for important antioxidants.
In fact, blueberries are the top berry in this category. The antioxidants found in blueberries not only strengthen the cardiovascular system but virtually every system in the body! Just look!
- Reduces damage to muscles following exercise
- Protects the nervous system from oxidative stress
- Reduces risk of neurogenerative diseases, especially in older adults
- Protects the blood sugar regulatory system
- Protects the digestive tract against colon cancer
Easy Steps to a Healthy Breakfast!
- Gather the ingredients - oats, yogurt, almond milk, blueberries, brown sugar, eggs, baking powder, cinnamon and vanilla & almond extract.
- Mix the dry ingredients together.
- Whisk the eggs, yogurt, milk and extracts together and combine with the dry ingredients.
- Stir in blueberries. At this point you can also add vanilla protein powder and chia seeds if desired.
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- Divide evenly into 12 muffin cups that have been lightly sprayed with a nonstick spray. Bake for 22-25 minutes.
- Let rest in muffin tin for 10 minutes then run a knife lightly around the side of each muffin. Lift with fork and let cool on wire rack.
- Sprinkle with powdered sugar.
- Or drizzle with melted almond butter.
Now take a bite. They're moist, chewy, full of cinnamon and almond flavoring and hearty enough to get you through a busy morning. These muffins are like a bowl of oatmeal in an on-the-go form!
So go ahead and grab a muffin and start your day on the right foot. Enjoy!
Try my hash brown cups with eggs, bacon, and cheese for a hearty and savory breakfast muffin.
Find lots of healthy breakfast recipes here on 2CM!
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Healthy Blueberry Oatmeal Muffins
Ingredients
- ¾ cup milk
- 1 cup old fashioned oats
- 1 ¼ cups all-purpose flour
- 2 Tablespoons vanilla protein powder
- 1 Tablespoon chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted & slightly cooled
- ⅓ cup brown sugar, packed
- 5.3 ounces Vanilla Greek yogurt
- 2 eggs
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1 cup fresh or frozen blueberries
- Garnish: turbinado sugar (optional)
Instructions
- Preheat oven to 425°F. Lightly spray a 12-cup muffin pan with non-stick cooking spray or line with cupcake liners.
- In a large bowl, mix the oats with the milk, stir, and let sit for 20 minutes. This will soften the oats
- In a medium bowl, combine the dry ingredients, flour, protein powder, chia seeds, baking powder, baking soda, cinnamon and salt.
- When the oats have softened, add melted butter, brown sugar, yogurt, eggs and extracts. Stir well.
- Add dry mixture to wet ingredients and mix until blended.
- Gently fold in blueberries.
- Divide batter equally between muffins cups. As an option, you can sprinkle some turbinado sugar on top prior to baking to give the top of the muffins a little crunch.
- Bake at 425° for 5 minutes then turn down heat to 350° and continue baking for 15-17 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Let rest for 10 minutes on a wire rack then remove from muffin tin to cool completely
Notes
Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Nutrition
This post has been updated and was first published on January 3, 2019.
Andie Thueson says
I love finding healthy recipes that are a breeze to put together and are portable! Total win! Yum!
Linda Warren says
They do save the day when you're on the run and they'll last all week!
Tara says
I definitely need a few new on-the-go breakfast ideas... These blueberry yogurt muffins are a good one!
Linda Warren says
These are perfect for on-the-go and even my oatmeal hating husband loved them.
reese says
hello, must I blend the oats prior to mixing? and is it ok to use 1 minute oats? I can't wait to make this.
Linda Warren says
Hi Reese, I would blend the oats with the sugar and seasonings separate from the wet ingredients as is usual in baking. The wet ingredients will mix better by themselves. As to using 1 minute oats, I have never tried substituting them for rolled oats. I know they do not provide as much fiber and the final texture would not be as chewy or nutty-tasting. I believe, the finer oats (instant oats not instant oatmeal) would absorb more of the liquid from the batter and may make a softer, moister muffin but I am only guessing. Let me know how they turn out if you give it a try.
Natalie @ Obsessive Cooking Disorder says
Breakfast is my favorite! These look great - bake and then eat the rest of the week guiltfree 🙂
Linda Warren says
I love breakfast too! And that's what I like so much about these muffins - there's always time for breakfast! 🙂
Liz @ The Clean Eating Couple says
Love blueberry muffins!! Can't wait to try these 🙂
sweetteasweetie (@SweetTSweetie) says
What a great way to make muffins more healthy! Yum!
Kari
Linda Warren says
Thanks Kari! They sure come in handy when I'm running late. And they're so easy that it takes me no time at all on the weekend to prepare them for the week ahead.