Flame’s Blueberry Breakfast Muffins

A collage of blueberry muffins. From left to right, the first image is of blueberry muffin batter in muffin trays to be baked in the oven. Next there are blueberry muffins in a tin on a kitchen counter. The last is of a blueberry muffin set out on the kitchen table alongside butter, coffee, and a book.

lonBlueberry Breakfast Muffins

Serves 12 | Prep Time 15 Min | Bake Time 20 Min


2 Eggs (lightly beaten)

1 C Plain Greek Yogurt*

¼ C Vegetable Oil**

½ C Brown Sugar***

1 ¼ C Whole Wheat Flour****

1 C Quick Cooking Oats

¼ C Milled Flax Seeds (Optional)

2 tsp Baking Powder

1 tsp Ground Cinnamon

½ tsp Baking Soda

¼ tsp Nutmeg

¼ tsp Salt

1 C Frozen Blueberries



  1. Spray muffin tray lightly with oil (or line with papers) and preheat oven to 400 F.
  2. In a large bowl whisk eggs, Greek yogurt, vegetable oil and brown sugar until completely combined.
  3. In a medium bowl mix together flour, oats, milled flax, baking powder, cinnamon, baking soda, nutmeg and salt.
  4. Add dry ingredients to wet and mix just until fully combined. Fold in frozen blueberries. Don’t over-mix or berries will crush. Batter will be wet and sticky.
  5. Using an ice cream scoop spoon batter into muffin tin.
  6. Bake 18-22 minutes until tops are browned, muffins spring back when touched, and a tooth pick comes out clean.
  7. Let muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
  8. Enjoy! 

Flames Master Tips!

* I use 0% m.f. plain Greek yogurt. You could substitute vanilla or fruit flavoured Greek yogurt or sour cream.

** Can substitute melted butter or another mild flavoured oil of your choosing.

*** I have substituted maple syrup in this recipe and it turned out lovely!

**** I like to use Whole Wheat Flour; you can substitute All Purpose flour instead.