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Golden blueberry oatmeal muffins with bursting blueberries on a wire cooling rack

Blueberry Muffins from Scratch with Greek Yogurt and Oats

Tender, lightly sweet blueberry muffins made with old-fashioned oats and Greek yogurt. Fresh or frozen blueberries both work — from mixing bowl to cooling rack in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 cup old-fashioned rolled oats not quick-cooking
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 2 large eggs at room temperature
  • 1 cup plain Greek yogurt whole-milk or 2%
  • 1/2 cup honey or pure maple syrup
  • 1/4 cup melted coconut oil or melted butter, cooled slightly
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries fresh or frozen (do not thaw)

Method
 

  1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners (or grease the cups).
  2. In a large bowl, whisk the flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk the eggs, Greek yogurt, honey, melted coconut oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; the batter will be thick, so stop as soon as the last streaks of flour disappear.
  5. Gently fold in the blueberries. If they are frozen, do not thaw them — fold them in quickly with the last few strokes.
  6. Divide the batter among the 12 cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then move the muffins to a wire rack.
  8. Store cooled muffins in a covered container at room temperature for up to 2 days, or freeze them for up to 3 months.