POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

480 thoughts on “POWER muffins: blueberry+oatmeal+yogurt=POWER

  1. Yummy muffins. I’m making them for a second time. Love the Greek yogurt, oats and blueberries in them. I’m going to feature them on my new blog. Fit mommy.
    Check it out and follow. 🙂

  2. Pingback: Power Muffins (Blueberry+Oatmeal+Yogurt) | 90dayhealthkickrecipes

  3. These have become favorites. Not too sweet, healthy ingredients. I even froze blueberries during peak season, so I can make these into the fall and winter.

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  8. These tasted great! I used wholewheat flour and finer oats so had to add a little more liquid aka mashed banana and milk.

    Great recipe 🙂

    • room temp if you’ll eat them right up. fridge if it’s going to be more than a few days. freezer if you make a big batch & only want to warm up one or two at a time or save for another day.

  9. I swapped the flour for Pilsbury Gluten Free Multi-purpose blend, and swapped the sugar for trivia baking blend, then added genepeo protein powder, an extra egg, and some extra Fage Total 0% Greek Yogurt….I cut them in half And spread some unsweetened applesauce on them…Delicious!!

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  11. Wow, they look so delish, where am I going to find blueberries in India now? I love the idea of using yogurt in the recipe though and I’d like to do something with it 😦 Anything I can substitute them with?

  12. Love this recipe! Thank you!!! I tweaked to meet my needs and it turned our great. I added 2 mashed bananas and cut sugar down to 1/2 cup, used plain greek yogurt, I also used one cup flour and one cup almond flour to cut down on the carbs. Great recipe!

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  15. I just Made a batch of these they are in the oven right now! I made a second batch but instead of blueberries I added raspberries, walnuts, and semi sweet chocolate chips they look yummy too!

  16. Can I use all coconut flour and coconut sugar? If so what would the proper measurements and extra ingredients entail, if any?
    I have made these 100 times before with AP flour and regular sugar but I stopped using that for all cooking. They are absolutely yummy! 🙂

  17. Pingback: Oat and Yogurt Blueberry Muffins – one clean kitchen

  18. I use half the batter to make the muffins and then I add some buttermilk and milk to the the other half of the batter and make pancakes. My kids loooove the pancakes! My son said they were the best pancakes ever 🙂

  19. I substituted low fat plain yogurt for honey Greek. Added 1 1/2 cups of blueberries and 1/2 cup of vanilla almond milk.

    It yielded 24 muffins.

    I entered it into my fitness pal app and it was 145 calories/muffin.

  20. These are extremely delicious. I swapped out butter for coconut oil and I added lemon zest. I also only had plain yogurt so I added honey. Yuuummmmm. Perfect consistency. Thank you!

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  23. I am not sure what I did… They turned out the consistency of oatmeal… I followed the recipient but I may have to try to make them again…

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  25. I’ve made these many times!!
    I sub bananas for eggs
    Use all whole wheat flour
    Steel cut oats
    Honey in place of sugar
    And whatever yogurt flavors I have.. I make them in small muffin tins.. And my 2 year old loves them for breakfast! I also add a small amount of milk as needed.

  26. 3/14/2017 I just made these last night. I followed the recipe exactly. These are NOT the best muffins. They taste like whole wheat bread and blueberries. Other than that they have No Flavor. So while they may be on the healthier side of a muffin, I won’t make them again.

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