Blueberry Oat Muffin

Blueberry Oat Muffin

Lighten up your muffin game with Running with Spoons’ blueberry-oat Greek yogurt muffins. Instead of butter and oil, these moist muffins use plain Greek yogurt and almond milk. Each tender bite bursts with blueberries, making it an antioxidant-rich breakfast or snack. Freeze extras, and toast one for a healthy on-the-go energy boost before heading to the office or gym.

Blueberry Oat Muffin


  • 1 cup (120g) plus 1 tablespoon all-purpose flour*
  • 1 cup (80g) old-fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (225g) plain Greek yogurt
  • 1/4 cup (80g) honey
  • 2 tablespoons (24g) coconut palm sugar (optional)
  • 1/4 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1 cup (140g) blueberries, frozen or fresh


Preheat oven to 350°F (176°C), and prepare a muffin pan by coating the cups with cooking spray or greasing them with oil. Set aside.

In a large mixing bowl, combine 1 cup of the flour with the oats, baking powder, baking soda, cinnamon and salt. Set aside.

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, almond milk and vanilla, mixing until well-combined.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries with 1 tablespoon of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.

Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.

Bake for 20–22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

*You can also use a mix of all-purpose and whole-wheat flour or sub oat flour, but the texture will be slightly denser and moister.

Serves: 12 | Serving Size: 1 muffin

Nutrition (per serving): Calories: 134; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 15mg; Sodium: 86mg; Carbohydrate: 28g; Dietary Fiber: 1g; Sugar: 13g; Protein: 5g

Nutrition Bonus: Potassium: 234mg; Iron: 6%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 9% 

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