These healthy blueberry muffins are super easy to make, soft and tender, and naturally sweet, with Greek yogurt and oats for a high-fiber, oil-free breakfast you can feel good about making at home.
For more breakfast ideas, you might enjoy our banana overnight oats with Greek yogurt, healthy banana cookies, Greek yogurt chia pudding, and banana oatmeal muffins.
A Simple, Filling Muffin for Everyday Breakfasts and Snacks
Louise and I make these healthy blueberry muffins often, and I actually just had one after a long run, right before sitting down to write this post 🫐. It was the perfect mid-afternoon snack — filling, comforting, and just sweet enough without feeling heavy.
These muffins are not fancy at all, and that’s exactly the point. They’re made with simple, everyday ingredients, and there’s no soaking the oats here. We like the oats just as they are because they add a chewy, satisfying bite that makes these muffins feel hearty and real.
With honey, bananas, and yogurt, these blueberry muffins with oats are fiber-rich and protein-rich, helping you stay full and happy between meals. They’re also oil-free blueberry muffins, naturally low in saturated fat, and easy to digest.
Instead of refined ingredients, we lean on classic, familiar choices like honey, Greek yogurt, and fresh fruit — the kind of foods we enjoy every day and feel good baking with 🍯🧁
P.S. If you’ve got leftover blueberries, you might enjoy our lemon blueberry cake, blueberry galette, or vegan blueberry muffins.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Blueberries: fresh or frozen both work well and keep these muffins juicy. Swap with raspberries, chopped strawberries, or a mix of berries for soft blueberry muffins every time.
- Bananas: ripe bananas add moisture and natural sweetness.
- Egg: helps bind the batter and gives structure. Swap with 3 tablespoons chia seeds mixed with 4 tablespoons water if needed.
- Greek yogurt: adds moisture and makes the muffins tender. Use low-fat Greek yogurt or Skyr for extra protein, or substitute plain yogurt or dairy-free yogurt.
- Honey: gently sweetens and keeps the crumb soft. Swap with maple syrup or brown sugar for naturally sweetened blueberry muffins.
- Vanilla extract: adds warm flavor. Almond extract works too, but use a little less.
- Rolled oats: add chew and fiber. Quick oats work, or use spelt flakes for a twist on these wholesome blueberry muffins.
- All-purpose flour: gives the best rise and texture. Substitute whole wheat flour or a gluten-free blend.
- Baking powder and baking soda: help the muffins rise. Use fresh for best results.
- Cinnamon and salt: balance sweetness and bring out flavor. Nutmeg or cardamom are nice alternatives.
How to Make Healthy Blueberry Muffins
Step 1: Heat the oven and prepare the pan
Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin pan.
These muffins are naturally a bit sticky, so lightly oil the paper liners, or skip the liners and oil a non-stick muffin tin well to help the muffins release easily after baking.
Step 2: Mash the bananas and mix the wet ingredients
Peel the bananas and mash them well in a large bowl.
Add the egg, Greek yogurt, honey, and vanilla.
Whisk until the mixture looks smooth and creamy.
Step 3: Add the dry ingredients
Add the flour, oats, baking powder, baking soda, cinnamon, and salt to the bowl.
Stir gently with a spoon, just until you no longer see dry flour.
Do not overmix. This keeps the muffins soft and tender.
Step 4: Fold in the blueberries
Add the blueberries and give the batter a quick, gentle stir.
This helps keep the berries whole and evenly spread, which is key for soft blueberry muffins.
Step 5: Fill the pan
Scoop the batter into the muffin liners, filling them all the way to the top.
This helps create tall, bakery-style blueberry oatmeal muffins.
Step 6: Bake and cool
Bake for 22 minutes, or until the tops are set and lightly golden.
Let the muffins cool in the pan for 5 minutes, then move them to a rack.
Allow them to cool fully before peeling the liners.
Tips
- Oil the pan or liners: These muffins are naturally a bit sticky. Lightly oil paper liners, or oil a non-stick muffin tin well so they release easily.
- Use ripe bananas: Brown, spotty bananas add more sweetness and keep the muffins moist.
- Mix gently: Stir just until combined. Overmixing makes muffins dense instead of soft blueberry muffins.
- Fill to the top: Full liners help create tall, satisfying muffins that feel like healthy muffins for breakfast.
- Cool before peeling: Let the muffins cool completely before removing the liners, especially for oil-free blueberry muffins.
- Add frozen berries frozen: Use frozen blueberries straight from the freezer to prevent streaking in the batter.
- Test by touch: Lightly press the top. It should spring back and feel set, not wet.
- Store once cool: Keep fully cooled muffins in a sealed container to stay tender for several days.
Frequently Asked Questions
Yes. Frozen blueberries work very well. Add them straight from the freezer to keep the batter clean and the muffins tender.
The banana flavor is mild. It mostly adds natural sweetness and moisture, letting the blueberries stay front and center.
Yes, this recipe also works with regular yogurt. The muffins may need an extra minute or two in the oven to bake through.
These muffins are oil-free, so they’re naturally a bit sticky. Lightly oil the liners or the pan, and let them cool fully before removing. You’ll notice they’re even easier to remove the next day.
Once completely cool, store them in a plastic bag or airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Yes. These freeze well and stay moist, making them great wholesome blueberry muffins to keep on hand for busy mornings.
More Breakfast Recipes
- Apple Chia Pudding
- High Fiber Muffins
- Healthy Granola Recipe
- Oil-Free Carrot Cake Muffins
- Healthy Apple Cinnamon Overnight Oats
- Protein Banana Bread
- Protein Apple Muffins
- Sweet Potato Oatmeal Muffins
If you try this Healthy Blueberry Muffins Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Healthy Blueberry Muffins with Greek Yogurt and Oats
Ingredients
- 1½ cups blueberries fresh or frozen
- 3 large ripe bananas
- 1 large egg
- ½ cup Greek yogurt
- ¼ cup honey or 1/2 cup (100 g) sugar
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin pan.Tip: These oil-free muffins are naturally a bit sticky, so lightly oil the paper liners, or skip the liners and oil a non-stick muffin pan well to help the muffins release easily after baking.
- In a large bowl, mash 3 large ripe bananas until mostly smooth. Add 1 large egg, ½ cup Greek yogurt, ¼ cup honey, and 2 teaspoons vanilla extract. Mix well.
- Add 1½ cups all-purpose flour, 1 cup rolled oats, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, and 1 pinch salt. Stir gently until just combined. Do not overmix.
- Gently fold in 1½ cups blueberries so they don’t break.
- Spoon the batter into the liners, filling them all the way to the top.
- Bake at 350°F (180°C) for 22 minutes, until a toothpick inserted in the center comes out mostly clean.Let the muffins cool in the pan for 5 minutes, then move them to a rack. Let cool completely before removing the liners.
Notes
- Blueberries –> Raspberries, chopped strawberries, blackberries, or frozen mixed berries
- Bananas –> Unsweetened applesauce, mashed pear, or pumpkin purée
- Egg –> Swap with 3 tablespoons chia seeds mixed with 4 tablespoons water if needed.
- Greek yogurt –> Low-fat Greek yogurt, Skyr for extra protein, plain yogurt, or dairy-free yogurt
- Honey –> Maple syrup, brown sugar, or white sugar
- Rolled oats –> Quick oats or spelt flakes
- All-purpose flour –> Whole wheat flour or a 1:1 gluten-free baking blend
- Cinnamon –> Nutmeg, cardamom, or pumpkin spice
- Vanilla extract –> Almond extract (use less) or omit if needed
- Oil well: These muffins are sticky. Oil liners or the pan so they release easily.
- Use ripe bananas: Spotty bananas add sweetness and moisture.
- Mix gently: Stir just until combined to keep muffins soft.
- Fill to the top: This helps the muffins bake tall and full.
- Cool first: Let muffins cool completely before peeling the liners.
- Frozen stays frozen: Add frozen blueberries straight from the freezer.
- Press to test: The top should spring back when done.
- Store cooled: Once completely cool, store them in a plastic bag or airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Wow that’s amazing thank you
2 cup muffin pan? If you Google that the AI definition gives me no other option than to use a ouija board to fathom what you mean. A standard muffin pan is defined as having 12 cups, each muffin cup containing 1/2 cup volume but the pan is termed 2 cup? So I am rightfully confused and would expect a professional answer. Thank you.
Hi John,
You’re right — that was a typo on our part, and thank you for pointing it out.
The recipe uses a standard 12-cup muffin pan. The pan we tested with measures 10.5 × 15 × 1.4 inches, with each cup holding approximately ½ cup, which is standard for a regular muffin tin.
We’ve corrected the wording to avoid further confusion. Thanks again.
Best regards,
Louise
Can you use almond flour.
Hi Maryann,
So, the short answer is no – almond flour isn’t a good substitute in this recipe.
These muffins rely on oats and regular flour for structure, and almond flour would make them too dense and moist. If you need a gluten-free option, a 1:1 gluten-free baking flour could work here, or you can use certified gluten-free oats with the gluten-free blend.
If you give it a try, I would love to know your experience. Kindest,
Louise
I seldom have ripe bananas on hand so was planning on subbing unsweetened applesauce. Google says that 3 mashed bananas is about 1-1/2 cups; do you recommend that I use that much applesauce?
Hi Marty,
You can try using unsweetened applesauce in place of the banana, but we haven’t tested it in this recipe.
I’d start with ½ cup (120 g), as applesauce is wetter and less sweet than banana. The texture and sweetness will be a bit different, so you may need to adjust the sweetener to taste.
I hope this helps. Kindest,
Louise
Hi, I’d love to try your recipe but I just need to check something. It looks like you’ve used a cupcake tray. Is that right? I don’t want to undercook the muffins ☺️
Hi Leah,
Thank you for your comment. We use a standard 12-cup muffin pan (it measures 10.5 x 15 x 1.4 inches).
I hope that helps?
Kindest, Louise
These were just as you described them! I used classic plain yogurt and honey as the sweetener. These were just delicious and a hit with the family. TY!