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Blueberry Yogurt Oat Muffins

Deliciously wholesome Blueberry Yogurt Oat Muffins with a soft, moist interior and a crispy top, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional) Optional ingredient for added flavor.
Wet Ingredients
  • 1 cup plain yogurt
  • 1/2 cup milk Almond milk can replace regular milk.
  • 1/4 cup honey or maple syrup You can swap honey for agave syrup.
  • 1 large egg
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh or frozen blueberries No need to thaw if using frozen.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, combine the rolled oats, baking powder, baking soda, salt, and cinnamon (if using). Stir well.
  3. In another bowl, whisk the yogurt, milk, honey (or maple syrup), egg, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir until just combined; a few lumps are okay.
  5. Gently fold in the blueberries.
  6. Line a muffin tin with cupcake liners or grease it. Evenly distribute the batter, filling each muffin cup about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool slightly before transferring to a wire rack. Enjoy warm or store for later.

Notes

Store muffins in an airtight container for up to 2 days at room temperature or a week in the refrigerator. Freeze for longer storage. To reheat, use the oven at 350°F (175°C) for 10 minutes or microwave for 20-30 seconds.