Healthy Berry Muffins

These muffins are not only healthy & delicious, but super easy to make and enjoyed by all family members! Even my husband and father in law like them (I didn’t tell them there was no sugar added!) I also managed to whip them up in about 10-15 minutes with two little toddlers at my feet - their bonus was they got to scrape the bowl!

This is how you make them;


  • ¾ cup (75g) rolled oats

  • ½ cup (120g) Greek yogurt

  • 1 cup + 2 tbsp (270mL) milk of choice, divided

  • 2 tsp vanilla extract

  • 2 cups (240g) wholemeal flour (or what ever is in the panrty!)

  • 2 tsp cinnamon

  • 1 ½ tsp baking powder

  • ¾ tsp baking soda

  • ½ tsp salt

  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly

  • 2 large egg

  • 1 ½ tsp raw honey or maple syrup

  • 1 ½ cups (210g) fresh berries or defrosted frozen berries


  1. Preheat the oven to 120 degrees, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)

  2. In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, eggss, and honey/maple syrup. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.

  3. Divide the batter between the prepared muffin cups. Bake at 120 degrees for approximately 20-25 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Then enjoy all to yourself or with your family :)

Ginny Stevens