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Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries

Chef V

"No oil, no butter... This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. The oats and Greek yogurt will keep you feeling full. Enjoy fresh from the oven or cool completely, store in an airtight container for 2 days, or pack away and freeze."
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35 m servings 182 cals
Original recipe yields 12 servings (1 dozen)

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
  2. Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
  3. Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
  4. Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
  5. Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
  6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.


  • Cook's Notes:
  • It is really important to not overmix the batter; lumps are okay.
  • Use fresh or frozen blueberries or try another berry.
  • You can also play around with the flavors of Greek yogurt. Substitute milk for the water if preferred.

Nutrition Facts

Per Serving: 182 calories; 3.6 g fat; 31.2 g carbohydrates; 5.5 g protein; 36 mg cholesterol; 271 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Made these muffins yesterday, they are easy and turned out nice, but the flavour was lacking. Likely this is because of the yogurt. If I make this recipe again I will add lemon zest .

These taste amazing! My husband and I are in love.