The smell of freshly baked muffins always brings a smile, and these Blueberry Oat Muffins are no exception. Packed with fresh blueberries, rolled oats, Greek yogurt and chopped walnuts, they make a hearty, satisfying start to the day.
Breakfast in my house tends to be routine — a double espresso and a quick shake — but on weekends I like to change it up. These blueberry oat muffins are an easy, delicious alternative. Warm from the oven with a little butter melting into them and a cup of coffee, they’re hard to beat.
Recently a college friend, Kenny, sent me a photo of muffins he’d baked using this recipe after moving into a new kitchen in Santiago de Querétaro. It was a small, happy reminder of why I like to remake and retake photos of older recipes. I re-shot these muffins and updated the recipe to share here.
If you prefer a lighter option, you can swap the butter in the batter with applesauce; a reader tried this and reported good results. I typically use low‑fat plain Greek yogurt, but feel free to use your favorite yogurt instead.
I like to serve a warm muffin with a pat of butter, plus some chopped fruit and a spoonful of yogurt for a complete breakfast. These muffins also freeze well, so you can make a batch ahead and enjoy them throughout the week.
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This recipe first appeared on Kevin Is Cooking in January 2013 and has been updated with new photos and clearer instructions.
Blueberry Oat Muffins
Print Recipe
Ingredients
US Customary – Metric
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup plain non-fat Greek yogurt
- 1 tbsp lemon zest
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 2 cups rolled oats
- 1 cup fresh blueberries
Topping (optional)
- 1/2 cup walnuts, chopped
- 2 tbsp oats
- 2 tbsp turbinado sugar
Instructions
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Preheat the oven to 350°F. In a small bowl, combine the topping ingredients and set aside.
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In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the egg, lemon zest and yogurt, mixing until fully combined.
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Sift together the flour, baking powder, baking soda and cinnamon. Add the dry mixture to the wet ingredients and mix on low speed until incorporated. Stir in the oats.
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Gently fold in the blueberries by hand so they distribute evenly without breaking.
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Spoon the batter into 12 muffin cups and sprinkle the topping evenly over each. Bake 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or cool on a wire rack.
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For 6 jumbo muffins, bake 30–35 minutes.
Nutrition
The nutrition information is an estimate provided by an online calculator and should not replace professional advice.