Fresh blueberries, vanilla yogurt, applesauce, and old fashioned rolled oats. These everyday ingredients (plus a few other kitchen staples) come together to create scrumptious, easy, and nutritious Blueberry Oatmeal Muffins. These muffins are tender, flavorful, gluten-free, and made with less sugar. Plus, the trio of maple syrup, applesauce, and vanilla yogurt adds a nice touch of sweetness in this blueberry muffin recipe.
This post was created in partnership with siggi’s.
The addition of yogurt makes all the difference
Adding yogurt to these Oatmeal Muffins helps make them tender, flavorful, and nutritious. siggi’s simple ingredient skyr yogurt, which is similar to the thickness of Greek yogurt, is the secret ingredient in these delicious Blueberry Oatmeal Muffins. We love to use siggi’s yogurt because it is made with simple ingredients and a lot less sugar than most yogurts. Not only does adding siggi’s simple ingredient skyr vanilla yogurt make the texture of these muffins extra tender and deliciously moist, it also helps to boost the overall protein content and creates a lighter muffin, making a single muffin the perfect addition to a nutritious breakfast or healthy snack.
siggi’s is versatile and nutritious substitution in a variety of recipes, not just in these muffins!
The thicker texture and protein in siggi’s yogurts makes it the perfect ingredient in many types of recipes. Here are some of our favorite ways to swap and substitute with siggi’s simple ingredient skyr yogurt:
- 1 tablespoon sour cream = 1 tablespoon siggi’s plain yogurt
- 1 tablespoon of mayo = 1 tablespoon siggi’s plain yogurt
- 1 cup oil = 3/4 cup siggi’s plain yogurt
- 1 cup cream cheese = 1/2 cup siggi’s plain yogurt + 1/2 cup cream cheese
- 1 cup buttermilk = 2/3 cup siggi’s plain yogurt + 1/3 cup milk
- 1 cup butter = 1/2 cup siggi’s plain yogurt + 1/2 cup butter
Click here for a printable guide showing more siggi’s skyr simple swaps & substitutions
Ingredients to make Blueberry Oat Muffins
Gather these simple pantry and refrigerator ingredients and make these delicious muffins today!
- Unsalted butter or avocado oil – for dairy-free/vegan use avocado oil. May also substitute melted coconut oil
- Maple syrup – there’s no brown sugar needed to make these muffins. A little maple syrup adds the right amount of sweetness and flavor, too. Honey also works!
- Unsweetened applesauce – or substitute an equal amount of mashed banana for a banana blueberry oatmeal muffin
- Vanilla yogurt – in this recipe we use siggi’s Vanilla 0% Strained Nonfat Yogurt. Other siggi’s yogurt that would work well in this recipe are Vanilla & Cinnamon 2% Strained Lowfat Yogurt, Vanilla Whole Milk Yogurt, and Honey Whole Milk Yogurt. For dairy-free/vegan you can use Vanilla & Cinnamon Plant-Based Coconut Blend or Vanilla Plant-Based Coconut Blend
- Egg – this recipe calls for just one egg. To make this recipe egg-free/vegan, mix 1 tablespoons flax meal with 3 tablespoon water; let it sit for 5 minutes
- Pure vanilla extract
- Old fashioned rolled oats – use certified gluten-free, if needed
- Gluten-free all purpose flour blend – we like Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure Gluten-Free Flour. Unbleached regular all-purpose white flour or whole wheat flour can also be use a substitute if gluten-free is not needed
- Baking powder, baking soda, and fine salt
- Fresh blueberries – or frozen blueberries would also work
How to make Blueberry Oatmeal Muffins
Follow these quick steps to get your Oatmeal Blueberry Muffins baking away!
- Prepare: Preheat the oven to 350℉. Spray a muffin pan with non-stick cooking spray or line with muffin paper liners.
- Mix: In a medium or large bowl, combine the butter and maple syrup; whisk until smooth. Add the applesauce, yogurt, egg, and vanilla and whisk until well combined.
- Combine: Add the dry ingredients (the oats, flour, baking powder, baking soda, and salt) to the wet ingredients; stir until combined. Fold in the berries.
- Bake: Divide the batter mixture among the cups in the prepared muffin pan, using a scant ⅓ cup batter in each one. Bake for 21-24 minutes until the centers are firm to the touch.
- Cool: Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue to cool.
How to store Blueberry Oatmeal Muffins
Store the baked and cooled muffins in an airtight container in the fridge for up to 5 days. We recommend reheating for 15-30 seconds in the microwave. You can freeze the baked muffins for longer storage, up to 3 months.
Can I use Frozen Blueberries in Muffins
Yes, with most recipes that call for fresh fruit, you can substitute frozen fruit, and these muffins are no exception. If using frozen berries, there’s no need to thaw them. We recommend adding the frozen blueberries directly to the batter and folding them in very gently.
Can you use mashed banana instead of applesauce in this recipe
Yes, you sure can. Mashed banana can almost always be used as a substitute for applesauce in baked good recipes. So, if you don’t have applesauce on hand or you want to turn this recipe into a Banana Blueberry Oatmeal Muffins, then simply substitute 1 mashed banana (about a 1/2 cup) for the applesauce in this recipe.
healthy ingredients in Berry oatmeal Muffins
You can feel good about serving these delicious muffins for breakfast or snacks because each one is chock full of good-for-you ingredients, including:
- oats – a simple, gluten-free, high-fiber grain, oats can help lower overall cholesterol and blood sugar. Plus, they’re an excellent source of manganese, and essential mineral that helps regulate metabolism and nutrient absorption
- yogurt – this nutritious dairy food helps increase the protein and mineral content in baked goods. We love to use siggi’s skyr, which is a type of Icelandic style yogurt, because it is higher in protein and lower in sugar than most yogurts. Yogurt also helps to cut down on added oil making them a lighter muffin
- blueberries – most people respect blueberries for their high antioxidant content (which is remarkable), but we also love these flavorful berries for their fiber and vitamin content
- applesauce – we also use applesauce in this recipe to help cut down on added oil, and to ingredient the sweetness in a natural way. We also love to use applesauce because it introduces more fiber and heart-healthy polyphenols to these homemade muffins. You can substitute a small mashed banana in place of the applesauce.
Blueberry Oatmeal Muffins with Yogurt
These tender Blueberry Oatmeal Muffins are made nutritious and delicious thanks to the addition of thick and creamy yogurt, blueberries, and whole grain rolled oats. These wholesome muffins make a great addition to a healthy breakfast or snack.
- Nonstick cooking spray and/or 12 paper muffin liners
- ¼ cup (½ stick) unsalted butter, melted (may substitute avocado oil)
- ⅓ cup pure maple syrup
- ½ cup unsweetened applesauce
- ⅔ cup (or a 5.3 oz. container) siggi’s vanilla yogurt
- 1 egg
- 1 teaspoon pure vanilla extract
- 1¾ cup old fashioned rolled oats
- ¾ cup gluten-free flour blend* or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 cup fresh blueberries
- Preheat the oven to 350℉. Mist the cups of a muffin pan with nonstick cooking spray or line them with muffin paper liners.
- In a medium or large bowl, combine the melted butter and maple syrup; whisk until smooth. Add the applesauce, yogurt, egg, and vanilla; whisk until well combined.
- In a separate bowl, combine the dry ingredients (the oats, flour, baking powder, baking soda, and salt). Add the oats mixture to the butter mixture and stir until combined. Fold in the blueberries.
- Divide the batter among the prepared muffin cups using a scant ⅓ cup batter in each one. If desired, top each much with a couple of blueberries and a sprinkle of oats.
- Bake for 21-23 minutes until the muffin centers are slightly firm to the touch.
- Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the pan before removing them and placing them on wire racks to cool completely.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave for 15-30 seconds. You can also store them in the freezer for up to 3 months.
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To make this recipe vegan:
- In place of the butter, substitute plant-based butter, melted coconut oil, or avocado oil
- Instead of the egg, combine 1 tablespoon flax meal + 3 tablespoons water, let sit for 5-10 minutes
- For the yogurt, substitute plant-based coconut blend
To make this recipe egg-free:
- In place of the egg, make a flax egg by mixing 1 tablespoon flax meal + 3 tablespoons water; let sit for 5-10 minutes
To make this recipe dairy-free:
- For the butter, substitute plant-based butter, melted coconut oil, or avocado oil
- For the yogurt, substitute plant-based coconut blend
* Our favorite gluten-free flour blends are Bob’s Red Mill 1:1 Gluten-Free Flour and King Arthur Measure for Measure Gluten-Free Flour
- Serving Size: 1 muffin
- Calories: 172
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 178 mg
- Carbohydrate: 28 g
- (Fiber: 2 g
- Sugar: 10 g)
- Protein: 4 g
- Cholesterol: 23 mg
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The photos in this blog post were taken by Rachel Cook of Half Acre House.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
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