Blueberry Yogurt Mini Muffins

I love baked goods but I’m no baker. Don’t believe me? How many “baked” desserts do you see on my Blog? Now, unbaked treats (aka. raw), those are my thing…easy, healthy, and very forgiving when it comes to tweaking the recipe.

Having said that, this recipe has quite possibly revived my faith in baking…and I’ve had my fair share of baking “accidents” (although they were usually the result of me trying to tweak the recipe). You just can’t mess with baking…Or can you?!

The conversation (to myself) while creating this recipe was along the lines of; “swap the butter for coconut oil, throw in some oats and reduce the flour content, hmm…dough looks too sticky so I’ll add a bit more flour, why not throw some flax and vanilla in there for good measure?”

The proof is in the pudding, I mean muffin! This recipe was tweaked…and this was the result:


Scrumptious, sweet, cakey, healthy muffins…with the perfect consistency, might I add!

Well, don’t just take my word for it…


My biggest critic loved them too!


Photo bomb! ;-)


(Yields 20 mini muffins)
1/4 cup extra virgin coconut oil, melted (or butter)
1/2 cup agave nectar (other sweetener of choice or sugar)
2 large eggs
3/4 cup plain Greek yogurt
1 cup all-purpose flour
1/2 cup instant oats
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 tbs. ground flax (optional)
1 tsp. vanilla extract
1/8 tsp. salt
3/4 cup fresh blueberries


Preheat oven to 350 degrees.

In a large bowl whisk the eggs, yogurt, agave, coconut oil and vanilla extract with a hand mixer until smooth and frothy.


Remaining dry ingredients and whisk again until combined. Halve the blueberries or cut into quarters. Fold into the batter with a large spoon or spatula.

Spray the muffin tin generously with cooking spray or line with baking cups.


Cook for 12-15 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool slightly before removing from the pan.


Store in an air tight container or zip-lock bag in the fridge or freezer.



  • Monica

    These look so so yummy! Your photography is great too. It looks like the little guy enjoyed them! I’m going to give this one a go!

    • Lisa @bitesforbabies

      I’m still working on the photography, but thanks! Actually, the WHOLE family loved them…I put some in the freezer and have been taking them out as last-minute or on-the-go snacks…for ALL of us, lol!

  • Jordan | Berlin by the Bay

    This recipe looks right up my alley. Healthy muffins…I suck at baking as well, but I give it a shot so Berlin can have some healthy snacks to munch on

    • Lisa @bitesforbabies

      Seriously, even if you’re not a baker, these are so easy! If I can make them, YOU can!

  • Terri Lynn Grothe

    Yumm… healthy and blueberry, what more can ya ask for

    • Lisa @bitesforbabies

      Next time I’m gonna try them with raspberries or strawberries!

  • Tami

    I love Blueberries so I’m sold. :) This looks so amazing. I will save it and give it a try.

    • Lisa @bitesforbabies

      Thanks! Would love to hear what you think of the recipe!

  • Annita

    Made these this morning for my 16 month old and husband :-). I didn’t have blueberries so I used bananas. Recipe was easy, healthy and they were delicious! Proud mom.

    • Lisa @bitesforbabies

      Welcome to the Blog…and thank you! I’m glad you thought they were as easy as I did! You should be proud of yourself for choosing to prepare healthy, homemade meals for your family ;-)

  • Cheryl

    I’m going to make these this weekend and hopefully have some leftovers to freeze for another day. Using up some frozen blueberries we have on hand

    • Lisa @bitesforbabies

      Great! Let me know what you think ;-)

  • Sheila R

    Husband and toddler approved :). Thanks Lisa for sharing this very easy to follow recipe. Can’t wait for your cookbook!

    • Lisa @bitesforbabies

      Good to hear! I love that us moms need the husband’s approval too, lol!

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