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Blueberry Lemon Greek Yogurt Oat Muffins

These Blueberry Lemon Greek Yogurt Oat Muffins make for a delicious and satisfying snack. They are high-fibre and vegetarian friendly.
Servings: 12 muffins
Calories: 109kcal
Prep Time15 minutes
Cook Time20 minutes
Cooling time5 minutes
Total Time40 minutes

Ingredients

  • 1 cup Greek yogurt plain, 2%
  • ¼ cup milk
  • 1 large egg
  • 3 tbsp honey
  • 2 tbsp canola oil
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest finely grated
  • 1 tsp vanilla extract
  • ¾ cup old-fashioned rolled oats
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup blueberries fresh or frozen

Equipment

  • 12-cup Muffin Tin
  • Muffin liners
  • 2 mixing bowls
  • Grater or Zester
  • Wire cooling rack

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
  • In a bowl, whisk together Greek yogurt, milk, egg, honey, oil, lemon juice, lemon zest and vanilla.
    1 cup Greek yogurt, ¼ cup milk, 1 large egg, 3 tbsp honey, 2 tbsp canola oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract
  • In a separate bowl, combine oats, whole wheat flour, baking powder, baking soda and salt.
    ¾ cup old-fashioned rolled oats, ¾ cup whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
  • Toss the blueberries gently with the dry ingredients.
    1 cup blueberries
  • Add the wet ingredients and stir until just combined. Avoid overmixing.
  • Divide evenly between the 12 muffin cups.
  • Bake for 17–21 minutes, or until a toothpick inserted into the centre comes out clean.
  • Let cool for 5 minutes before transferring to a wire rack.

Cooking Tips

  • Measure portions evenly: Divide the batter equally among all 12 muffin cups to keep serving sizes and carbohydrate intake more consistent from muffin to muffin.
  • Avoid overmixing: Stir the wet and dry ingredients only until combined. Overmixing whole wheat muffin batter can produce a tougher, denser texture.
  • Limit extra sugar: The blueberries and honey already provide sweetness, so avoid adding sugary glazes or toppings when keeping the muffins diabetes-conscious.
  • Boost the protein: Pair a muffin with plain Greek yogurt or another protein-rich food for a more substantial breakfast or snack.
  • Use frozen berries: The recipe permits fresh or frozen blueberries. Fold them gently into the batter to minimize crushing and discoloration.
  • Cool properly: Let the muffins cool for the specified 5 minutes before moving them to a wire rack, which helps prevent excess moisture from accumulating around them.

Nutrition

Nutrition Facts
Blueberry Lemon Greek Yogurt Oat Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
109
% Daily Value*
Fat
 
3.5
g
5
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.02
g
Cholesterol
 
16.7
mg
6
%
Sodium
 
144.5
mg
6
%
Potassium
 
98
mg
3
%
Carbohydrates
 
16.2
g
5
%
Fiber
 
1.7
g
7
%
Sugar
 
6.6
g
7
%
Protein
 
4.2
g
8
%
Vitamin C
 
2.8
mg
3
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
53.5
mg
5
%
Iron
 
0.7
mg
4
%
Magnesium
 
21.4
mg
5
%
Zinc
 
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.