For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients. If using frozen blueberries, do not thaw them before tossing with flour. Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat gently before serving. For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS45
Start your day with these guilt-free muffins, bursting with juicy blueberries and the wholesome goodness of oats and Greek yogurt. Perfect for a quick breakfast on the go or a satisfying snack any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol36 mg
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Fiber2 g
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Protein6 g
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Saturated Fat1 g
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Sodium271 mg
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Sugar10 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Prepare a muffin tin with cooking spray or liners. (5 minutes)
02
StepIn a medium bowl, whisk together 2 cups flour, oats, baking soda, baking powder, and salt. (3 minutes)
03
StepIn a large bowl, whisk together Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract until smooth. (3 minutes)
04
StepIn a small bowl, gently toss blueberries with 1 teaspoon flour. This prevents them from sinking during baking. (2 minutes)
05
StepGradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the floured blueberries. (5 minutes)
06
StepSpoon batter into the prepared muffin tin, filling each cup about 3/4 full. (5 minutes)
07
StepBake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (20-25 minutes)
08
StepLet muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Camren Schuster
Jun 21, 2025These are so good! I love that they're not too sweet.
Bradly Pacocha
Jun 8, 2025Great recipe! I will definitely make these again.
Natasha Leuschkeschaefer
May 19, 2025I made a batch for my book club, and everyone raved about them!
Joany Reynolds
Apr 25, 2025My kids devoured these! A great way to sneak in some healthy ingredients.
Rowan Cole
Apr 18, 2025I substituted the applesauce with mashed banana and it worked great!
Jerrod Quigley
Mar 6, 2025I added a little lemon zest to the batter, and it was amazing!
Flo Hackett
Feb 16, 2025So easy to make, and they freeze well too!
Dereck Runte
Feb 12, 2025These muffins are a perfect grab-and-go breakfast!