Blueberry Energy Muffins

This recipe for healthy yogurt Blueberry Energy Muffins are filling and delicious. Make them on the weekend and enjoy them all week!

Blueberry Energy Muffins Recipe

I made you muffins. Well actually I didn’t make you anything but my friend Rachel did. She came over and brought blueberry muffins to share; aren’t we lucky? She  is one of those inspiring people who make you want to be a better you. She has transformed her life and her family. I’m so happy to know her. I had the privilege of munching on a few of these muffins and I can tell you that they do not disappoint.

Blueberry Energy Muffins from @KatrinasKitchen

These are loaded with Vitamin B from whole wheat flour and calcium from milk and yogurt, and lots of antioxidants from blueberries! You can freeze the muffins for up to a month and then thaw them at room temperature or microwave each muffin 15-20 seconds. My kids love heating them up in the morning and having a warm muffin. I even put them in their lunch bags frozen and by lunchtime they are thawed and ready to enjoy!! They make for a great energy-boosting snack and excellent with coffee (my favorite!). I like that you get so many out of the mix; they aren’t huge, but it’s all about portion control right?! 🙂

Blueberry Energy Muffins from @KatrinasKitchen

{Thank you, Rachel!}

Blueberry Energy Muffins Recipe


Yield: 2 dozen muffins

Prep Time:20 min

Cook Time:15 min

Healthy yogurt energy muffins bursting with fresh blueberries


For the Muffins:
  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick- cooking oats
  • 1/2 cup white sugar
  • 1/2 c up brown sugar
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups vanilla or plain low-fat yogurt
  • 1/2 cup milk (skim or 2%)
  • 3 tbs canola oil
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 1/2 C fresh blueberries
  • Cooking spray

For the Streusel:

  • 1/4 cup all purpose flour
  • 1/4 cup slivered almonds, chopped
  • 1 tbs brown sugar
  • 1 tbs butter melted


Preheat oven @ 400 F

For the Muffins:

  1. Add flours, oats, sugar, baking powder, baking soda, and salt in the bowl of your mixer. Combine and make a well in center.
  2. In a separate bowl combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.
  3. Add yogurt mixture to flour mixture; mix just until moist. Fold in blueberries.
  4. Spoon 2 rounded tablespoons of batter into each of 30 muffin cups coated with cooking spray. 

For the Streusel:

  1. Combine 1/4 c. flour, almonds, brown sugar, and butter. Sprinkle evenly over batter.
  2. Bake at 400 degrees for 15 min or until muffins spring back when touched lightly in center.
  3. Cool in pans 10 min on a wire rack. Remove from pans and serve!


  • Optional: add 1/4 cup flax seed, a dash of cinnamon, & wheat germ to the muffin mix.
  • Substitute frozen blueberries for fresh - be sure to drain excess juice.
  • Substitute wheat flour for the streusel