Go Back
Yoghurt Oats Muffins Blueberries White Chocolate

Yoghurt & Oats Muffins with Blueberries & White Chocolate

Course Healthy Baking
Keyword breakfast, oats, snack, wholewheat
Total Time 40 minutes
Servings 12 muffins


  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 1 cup rolled oats
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1 cup roughly chopped white chocolate chips
  • 4 tbsp butter or coconut oil melted


  1. Preheat the oven to 180 degrees C.
  2. Line a 12-cup muffin tin with liners or spray with cooking spray. Set aside.
  3. Using a medium sized mixing bowl, add in the yoghurt, milk, egg, vanilla, and honey. Whisk together,
  4. Then in a large mixing bowl, add the dry ingredients - oats, flour, baking powder, bicarbonate of soda, cinnamon, and salt.
  5. Add the blueberries and chocolate chips and toss to combine.
  6. Melt the butter (or coconut oil), then add it into the yoghurt mixture.
  7. Add the yogurt mixture to the dry ingredients, and fold in until just combined (over mixing will cause the muffins to be dense).
  8. Spoon the mixture evenly into the muffin tin cups.
  9. Bake for 14-17 minutes. When pressed lightly, the tops will spring back up.
  10. Let the muffins cool for a few minutes in the tin, then remove them and place on a cooling rack to cool completely.

Recipe Notes

Store in an air-tight container for a few days or even freeze them for later!