Blueberry Oatmeal Greek Yogurt Muffins

Hey all! This Blueberry oatmeal Greek yogurt muffin recipe is straight from my 6 Week Transformation meal plan and let me tell you, these muffins don’t last long in my house! These muffins are healthy, easy to make, yummy, and a family staple of ours! All three of us love them. They are so moist and sweet without adding a bunch of sugar! I would suggest refrigerating them because of how moist they are as well as not even using muffin papers (is that what they’re even called? HAHA) just spray the muffin tin with nonstick cooking spray works well and then you’re not eating the pieces of paper that stuck to the muffin. I am not a baker, so baking these the first time was intimidating and out of my comfort zone but they turned out perfect! The original recipe I was using called for Rolled Oats, however, we only had Steel Cut oats, which I didn’t even know there was a difference until I opened the bag and actually looked at them. (Can you tell I don’t eat oatmeal?) So anyway, I used the Steel Cut Oats and the muffins were still super yummy! I haven’t even tried the recipe with Rolled Oats yet because we have a huge bag of the Steel Cut from Sams Club.

 In this photo I had combined 1 cup flour, oats, baking powder and salt in the large bowl. In the medium bowl, whisked together are the eggs, yogurt, honey, milk, and vanilla. You can use fresh or frozen blueberries, I usually use fresh just because we always have them already. I greased the muffin tin and lined with paper liners, which wasn’t a very good idea because the paper ended up sticking to the muffins even though I had greased them! I suggest not using liners at all OR using silicone liners instead of paper. Once you’ve completed this step, go ahead and mix the wet ingredients with the dry then fold in the blueberries.

If your household is anything like mine, by this step, you’ve got a toddler climbing you, asking for milk, needing their diaper changed, begging for donuts, and can’t move on quite yet! But once you’re ready, you’ll fill each muffin compartment of your tin 3/4 of the way full of the mixture and place them (or frustratingly toss them) into your pre heated oven…And if you’re anything like me, you leave the light in the oven on the entire time they’re baking so you can impatiently peek in every few minutes to check their progress.

After (a long) 18-20 minutes, the muffins are beautifully fluffed, smell amazing, and are ready to come out of the oven! Just wait until they’re cooled to shove a whole one in your mouth! I bet you’re begging for this mouth watering muffin recipe already, huh! Here it is!


1 cup Blueberries, frozen or fresh

2 Eggs, large

1 cup Rolled oats (I use Steel Cut Oats and they worked well too)

1/3 cup Honey

1 1/16 cup All-purpose flour

2 tsp Baking powder

1/4 tsp Salt

2 tsp Vanilla extract

1 cup Greek yogurt, plain

1/4 cup Milk


Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners. Combine 1 cup flour, oats, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined. Stir the wet ingredients into the dry ingredients until combined. Toss the blueberries in the remaining flour and then carefully fold them into the batter. Divide the batter evenly among the muffin cups, filling to the top. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.