• ½ cup Greek yogurt
  • ½ cup milk
  • 1 large egg
  • ⅓ cup honey
  • 1 cup Quaker® Old Fashioned Oats
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup fresh blueberries
  • 4 tablespoons butter, melted


  1. Preheat the oven to 375 degrees.
  2. Line cupcake muffin tin with liners or non stick cooking spray.
  3. In a medium bowl whisk together yogurt, milk, egg, and honey. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries, and toss to combine.
  4. Add the yogurt mixture and the melted butter to the dry ingredients and stir until just combined (don't over mix or else muffins will become dense).
  5. Bake for 14-17 minutes until tops spring back lightly to the touch.
  6. Let the muffins cool completely before removing from the tin. Store in an airtight container.