These Healthy Blueberry Muffins with Greek yoghurt and oats are everything you could want in a muffin – Moist, light, tender and absolutely delicious. Filled with Greek Yoghurt and Oats so you can eat one (or two… or three!) of these knowing your doing your body some good!
These are Healthy Blueberry muffins, but they are still soft, extremely moist and so good
I wanted these Muffins to be healthy enough that you could grab one on the go for Breakfast, but also good enough to make a batch of these to share for Morning tea, or even pack for your kids school lunch snack.
To sweeten, I used honey for a healthier substitute for sugar. The flour is mostly Oats, with just a small amount of plain flour to give these muffins lightness and beautiful muffin tops that we all love. I used Greek Yoghurt to help with that rise and tenderness with just a touch of butter to ensure these muffins stay moist for a few days and to give that delicious melt in your mouth buttery taste.
Overall, these Healthy Blueberry Muffins with Greek Yoghurt and Oats are much healthier than your average muffins but not SO healthy that they don’t taste like regular muffins.
- No Refined Sugar
- Made with More Oats and less flour
- Made with Greek Yoghurt with less Oil
While my husband isn’t a big fan of muffins, my toddler and I love them for Breakfast. And honestly, I don’t mind if my toddler eats one of these every morning as they have pretty much all the ingredients she would eat for breakfast anyway – fruit, oats, yoghurt, honey and flour in her toast.
Another Great thing about these Healthy Blueberry Muffins is that they are customisable! Don’t have blueberries on hand? Use chopped and peeled apples (or other fruit of choice) Dairy free? Use Dairy free yoghurt. You can easily make these Muffins to suit you.
How To make Healthy Blueberry Muffins with Greek Yoghurt and Oats.
- Combine all the wet ingredients plus the oats in a blender and blend until the oats are blended well into the wet ingredients and let sit for about 15 minutes. The oats will absorb some of the moisture and will thicken.
- Meanwhile, add flour, baking powder, baking soda and salt in a separate bowl and mix well.
- Add your flour into your wet oat mixture and stir until just combined. It’s okay if it’s a bit lumpy. The mixture should be relatively thick.
- Put 3/4 cup of blueberries in a bowl and add a teaspoon of flour and combine so that the flour lightly coats the blueberries.
- add blueberry mixture into the muffins mixture and mix again until just combined.
- scoop evenly into a greased muffin tray. This recipe should make 6 big muffins. top muffins with remaining blueberries.
- Bake on high for 5 minutes and then turn the oven down to 180 and bake for additional 20 minutes.
- Allow to cool before transferring to a cooling rack.
Can I make this Gluten free or dairy free?
Yes! I’ve successfully made these muffins with coconut yoghurt and they were delicious. Just keep in mind that they may not rise as much as Greek Yoghurt. I have personally not tried this YET with gluten free flour, but I am certain they would work well with a decent gluten free flour. Not all Gluten free flours are created equal so a good gluten free flour will result in a better substitution. Also ensure that you use certified Wheat free Oats to make sure these are completely gluten free.
Are These Healthy Blueberry Muffins Budget friendly?
Compared with many other healthy muffin recipes, yes! I see alot of recipes using expensive nut butters, ‘superfood’ ingredients, and more expensive sugar alternatives.
These muffins cost $0.67 cents (AUD) per serve!
Healthy Blueberry Muffins with Greek Yoghurt and Oats
Ingredients
- 3/4 cup rolled oats
- 1/3 cup Greek Yoghurt sub coconut yoghurt
- 1/4 cup butter
- 4 tbls honey or other liquid sweetener (like maple syrup)
- 1 tsp vanilla
- 1 egg
- 2 Tbls milk or dairy free milk
- 1/2 cup plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup fresh or frozen blueberries reserve 1/4 cup (I use frozen for affordability)
Instructions
- Preheat the oven to 220 degrees Celsius.
- In a blender, combine all the wet ingredients plus the oats and blend until the oats are fine and blended well into the mixture. Let this sit for 15 - 20 minutes to allow the oats to absorb some of the moisture
- Meanwhile put plain flour, baking soda, baking powder and salt in a bowl and mix well.
- After 15 - 20 minutes the oat mixture should be the consistency of rice pudding. You can now add the dry ingredients and stir until just combined. It's ok for it to be a bit lumpy.
- In the same bowl you had your dry ingredients in, add in 3/4 cup of frozen blueberries with 1 teaspoon of flour and mix so that the blueberries are lightly coated.
- Add the blueberries into the muffin mixture and stir a few times. Do not overmix.
- Distribute the mixture between 6 muffin cups in a greased muffin tray. You should make 6 large muffins. The muffin cups should be quite full.
- Put in the oven for 5 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 20 minutes or until cooked through. The tops of the muffins should be golden brown (if you used honey) and puffed up quite high.
- Allow to cool before transferring out of the muffin tray to cool. Allow to cool before serving.