Kid Approved & Diabetic Friendly

POWER Muffins: Blueberry+Oatmeal+Yogurt

There are some recipes that are just so good, I can hardly wait to share the recipe with you. This is one such recipe! These Power Muffins are my personal favorite muffin recipe, and my kids go absolutely crazy for them as well. You would think they were being tempted by a plateful of cupcakes, the way they beg for them!


These muffins are SO delicious, moist, and filling. I admit, these aren’t super low carb, but because they are made with such wholesome ingredients, I feel they are worth bolusing every single carb. I love sending C off to school after having these muffins. They are a great start to your day; whole grains, protein-rich Greek yogurt, and full of fresh blueberries. Everything you need to POWER through your day.

I have noticed that when I have these for breakfast, they keep hunger at bay until lunchtime. Unlike many “fast” breakfast options where you find yourself hungry an hour after you’ve had breakfast.


These are easy to make and can also be made ahead of time. I either make these the night before or I measure all of my ingredients the night before and then quickly prepare them in the morning so that we can enjoy them fresh out of the oven. You could also make several batches and freeze them for later. MOMables has a great post on how to freeze muffins.

We enjoy these muffins for breakfast, I have packed them in C’s lunch and he’s enjoyed them as an after school snack.

You too should POWER up with these delicious muffins!

POWER Muffins: Blueberry+Oatmeal+

Yield: Makes approximately 12 muffins

Serving Size: 1 muffin


  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins (don't be afraid to fill them full).
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.


Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.

215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.

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  1. I just tried these, I don’t know if I made a mistake, I double checked and I don’t think so. Have you found that the batter was too thick, had to add 1 cup of liquid just to blend ingredients. Wondering if only supposed to be 1cup of flour

    • Lisa,
      You are correct. The batter on these is very thick. Don’t be intimidated by it though. They will turn out perfectly. They are very dense muffins, but also moist. Mixing the batter will for sure give you a workout though. If you find you don’t like the thickness, add 1/2 cup milk to the mixture. :)

      • Yes, I had my doubts all the way even through the baking…they didn’t brown as well as I hoped but they were tasty!! Thanks!

    • they are very thick…..but come out great that way.

  2. Hi, I have every ingredient except for unsalted butter. Would regular (salted) stick/cooking butter work or does the fact that it is unsalted change the outcome of the muffins? (I know in some recipes, it changes the whole thing.)

  3. Hey Brook,

    I was wondering if you tried or would be alright to substituting half the all-purpose flour with whole wheat flour?

    • I have not tried doing that with this recipe, but I think that substitution would be just fine! :)

    • I made these tonight and I used 1/2 all purpose flour and 1/2 whole wheat flour. I also used brown sugar instead of white sugar just because I prefer the taste. I had to eat one, and it was wonderful!!

  4. January says:

    I am not a baker by any means but I made these and oh my goodness. I’m in love. I think next time I’ll doublethe amount of blueberries. So easy thank you.

  5. Roxanne says:

    Is it possible to use coconut flour in place of the all purpose? Or is there some combo of healthier flours, like almond and coconut, etc that anyone knows of?

  6. Could you substitute all purpose flour for coconut or almond flour? It would be even healthier.

  7. My husband is diabetic, so to lower the carbs a bit and add more fiber, I used 1 cup almond flour and one cup oatmeal flour instead of all purpose. I also used Splenda for the sweetener and added a bit more because I used plain Greek yogurt. The taste is wonderful, though the texture might be a bit too… rustic for some :) I love the recipe, thanks!

  8. Know if this could be made gluten free? Do you think I could substitute a GF flour for all purpose?

  9. These look sooo good! These would be nice to make and eat for breakfast throughout the school week! I have a few questions though, Could you use frozen blueberries in place of fresh? Or would frozen blueberries be to mushy? Have you tired other fruit besides blueberries? If so how did they turn out?

  10. Just made these today for my oldest son. He’s slightly underweight and I was looking for a healthy recipe with good bulk (oats!) and some good fat/protein (greek yogurt! eggs!). These turned out fantastic! I was a bit wary with the batter as its much more like dough then batter, but they cooked up beautifully. I used half all purpose flour and half whole wheat flour. I also used frozen blueberries which were delicious. And I used vanilla greek yogurt and omitted the vanilla extract. My son loved them (“they’re AWESOME mom!”), I’ll definitely be making these on a regular basis. I think next time I’ll try lemon yogurt with raspberries and always double the recipe!

  11. I used 2 cups oatmeal flour, 1 cup whole wheat flour, 1/4 cup flax and a tbsp chia seeds. SUbbed the butter for coconut oil. Now waiting patiently for the outcome.

  12. These are my new favorite muffins! They are easily subbed for to make healthier or to suit your taste. I like to add the zest and some juice of a lemon or orange for extra flavor. A little bit of added juice helps if you don’t like the thick consistency, but I love the way they are hearty as written. I really need to make a huge batch and freeze some as they go so quick!

  13. Thanks for sharing this delicious recipe! I subbed out the flour for coconut and added some vanilla protein for some extra kick. It turned out YUMMY. :)

    Thanks again!

  14. I love this recipe! Delicious and my 1 year old loves them! I added cooked and pureed kale and also added a 1/2 cup of apple sauce to make it a little more moist. Very tasty and easy to make thank you!

  15. I’m making these now, but I used chocolate chips instead of blueberries (less healthy, I know, but it’s all I had at the house). Also, since I was melting the butter anyway, I went on ahead and browned it. YUM

  16. lemon is an awfully good idea, adding this to my grocery list now!

  17. I made these “stock” the first time and they quickly became my favorite. The next go-around, I added a couple of tablespoons of lemon juice and some shredded coconut. They’re still great! I’m going to try replacing the blueberries with other varieties of fresh or dried berries to see what happens.

  18. I have made four batches of these in the last month. I stick to the recipe, except that I use 1/4 tsp of salt since I use salted butter. I was drawn to the recipe because every other blueberry muffin seems to have cinnamon in it and my son is allergic.

    Well, these are AWESOME. I originally made these for myself and (maybe) my two year old son as the hubby hates blueberries, Greek yogurt, and oatmeal. I figured they would last so I had an easy breakfast and a snack for a week while I”m on the go.

    Well, my husband is OBSESSED with these. And that’s funny because he doesn’t normally like any of these ingredients. My sister and brother in law spent the weekend with us last time I made a batch and they finished 15 muffins in ONE day. My 10 month old niece couldn’t get enough. Everyone asks for this recipe and can’t eat just one. These are amazing. Thank you so much for sharing your recipe!

  19. Just made your fabulously tasty recipe! I used frozen pomegranate, blueberry, blackberry, cherries added a little lemon juice and increased to 1 1/2 C fruit… It is great texture and taste… Looking forward to playing with this recipe allot more! Thanks for sharing.

  20. These are amazing!!! I substituted the butter for 1/3 cup of sugar free applesauce

  21. I did not use sugar but replaced that with two tablespoons of molasses and two tablespoons of honey. I also used whole wheat pastry flour and plain yogurt. They turned out great.

  22. Just came out of the oven. Can’t wait to taste them!

  23. I just made these and they came out so delicious. Do you have to refrigerate them afterwards because a yogurt or are they okay to sit out on the counter with Saran Wrap?

  24. Would you suggest adding in some honey if you don’t have the honey yogurt and were using plain greek yogurt? If so how much do you think would work?

  25. Do you think the recipe could be done in a loaf pan? Bread instead of muffins? And just bake longer and possibly at a lower temperature? I have all the ingredients, but no muffin tin.

  26. Made these tonite according to the recipe…AMAZING! Hubby gobbled two up. I will definitely be keeping as a favorite recipe!

  27. kelsey Hoogendoorn says:

    My hubby loves taking these on the go for breakfast. However, he wants a bit more protein. I am not familiar with baking so I was hoping someone could help. He has vanilla protein powder, I was thinking about adding 2-3 cups of the powder, but I’m sure that would make the batter too thick. I love this recipe so much and haven’t found one with protein powder that I like. Any suggestions? Thanks!

  28. These look delicious. Could I sub the butter for coconut oil?

  29. Katelynn says:

    I just made these today, they turned out great. However, I did make my own changes. Instead of blueberries, I used 1 cup of diced apples and 3/4 tsp. of cinnamon for Apple Cinnamon muffins instead as my kids are not fond of blueberries. I also used Greek God Probiotic Honey yogurt instead of the Chobani honey greek yogurt.

    I found that the batter was the typical consistency of regular muffins unlike a few others so I didn’t need to add milk. I also filled the muffin tins up like suggested, but found that they over-flowed, so I would suggest 3/4 of the way like you would cupcakes.

  30. I just wanted to say a HUGE thank you for this recipe! I made them last week and boy were they a hit with my kids! They ate 3 each!!! I even made them with GF flour and they turned out delicious! My 4 year old said this recipe is a keeper and that he would remind me a bunch to make them so I wouldn’t forget!

  31. Sunflower Girl says:

    These are delicious! I used 1 cup whole wheat flour and 2 tbls honey as I used plain yogurt, and I did find they took about 230 minutes to fully cook in my stoneware muffin tray. Have you ever tried freezing the batter? just curious, I’m always looking for easy morning ideas that are fresh baked!

  32. Wow, can’t wait to try these but I have to wait till next week, I jus baked muffins and used my last blueberrys. Morning glory muffins are great as well, sweet, airy, lovely which I think I am going to have for breakfast with these as well. Thanks for the recipe!

  33. I just made these..I did not use all of the Truvia, but I added a Tablespoon or so of honey. I also added about a tablespoon of wheat germ and sprinkled some Truvia on the tops before baking. 25 minutes and they are outstanding!

  34. I just made these and I think they’re great! I can’t wait for my husband to try them.

    I subbed one egg for flaxseed meal (1TBSP flaxseed meal mixed with 3TBSP water, stir, and set aside for 2 minutes – creates a great, healthy egg substitute). I also subbed the honey greek yogurt for vanilla greek yogurt (that’s what I had on hand). I kept the vanilla extract as I love vanilla. I ran just shy of the full 2/3c of sugar and would definitely venture next time to use raw honey instead of the sugar or cut back on the sugar and add some honey in addition for a more beneficial sweetener than processed granulated sugar. I also melted a little butter and mixed in a little light brown sugar to the consistency of a paste; I rubbed that over top the muffins prior to cooking. Makes for a lovely, sweet crunch on the top (I also do this when I make banana bread). Also, broiled them for about 2 minutes on HI to get a touch of golden brown on the top.

    Overall — a definite make again recipe! :)


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