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A single blueberry oatmeal muffin on white speckled plate, topped with juicy baked in blueberries.

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. 

Prep: 15 minutesCook: 21-24 minutesTotal: 35 minutes
Servings: 12 muffins 1x

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350℉. Mist the cups of a muffin pan with nonstick cooking spray or line them with muffin paper liners.
  2. 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. 
  3. 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.
  4. 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. 
  5. Bake for 21-23 minutes until the muffin centers are slightly firm to the touch. 
  6. 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. 
  7. 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. 

Notes

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

Nutrition Information

  • 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

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing
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