Breakfast / Global

Blueberry Oat Muffins

Tender oat muffins with blueberries and yogurt—an uncomplicated bake for breakfasts and packed snacks.

12 min prep 22 min cook 12 servings Easy
Blueberry muffins on a plate

Ingredients

Metric

  • 180 g flour
  • 80 g rolled oats
  • 2 tsp baking powder
  • 2 eggs
  • 150 g plain yogurt
  • 100 ml milk
  • 80 g brown sugar
  • 80 ml oil
  • 150 g blueberries

US

  • 1 1/2 cups flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 2 eggs
  • 2/3 cup plain yogurt
  • 1/3 cup milk
  • 1/3 cup brown sugar
  • 1/3 cup oil
  • 1 cup blueberries

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Method

  1. Heat the oven to 190°C / 375°F and line a 12-hole muffin pan.
  2. Whisk flour, oats, baking powder, and a pinch of salt.
  3. In a second bowl, whisk eggs, yogurt, milk, sugar, and oil.
  4. Fold wet ingredients into dry ingredients only until no dry patches remain.
  5. Fold through blueberries and divide the batter between the cases.
  6. Bake for 18 to 22 minutes until a skewer comes out clean.

Substitutions

Blueberries

chopped apple, raspberries, frozen berries

Yogurt

sour cream, dairy-free yogurt

Brown sugar

white sugar, honey, reduce milk slightly

Storage and Reheating

  • Keep airtight at room temperature for 2 days.
  • Refrigerate for up to 5 days.
  • Freeze for up to 2 months and thaw at room temperature.

FAQ

Can I use frozen berries?

Yes. Fold them in straight from frozen and add two minutes to the bake time if needed.

Why are my muffins tough?

Overmixing develops the flour; stop stirring as soon as the batter comes together.