Blueberry Yogurt Bread
This blueberry yogurt bread is a wholesome twist on a classic quick bread! Made with Greek yogurt, oats, maple syrup, and juicy blueberries, it's a feel-good treat you’ll want to bake again and again. Perfect for breakfast, snacks, or freezing for later.
Servings: 8
Calories: 267kcal
Equipment
- 9x5 loaf pan
- Parchment paper
- 2 Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
- 1 ½ cups oats old-fashioned or quick
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt plain or vanilla
- ¼ cup milk dairy or plant-based
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ cup maple syrup
- 2 tablespoon melted butter
- 2 cups blueberries fresh or frozen, unthawed
Instructions
- Preheat oven to 350°F. Line and grease loaf pan.
- In a large bowl, whisk oats, flour, baking powder, baking soda, and salt.
- In another bowl, whisk yogurt, milk, eggs, vanilla, maple syrup, and butter.
- Fold wet into dry ingredients gently—don’t overmix.
- Fold in blueberries.
- Pour batter into pan, smooth top, and bake for 45–50 minutes.
- Cool in pan 10 minutes, then lift out and cool on rack before slicing.
Notes
Recipe Notes
- Frozen Blueberries: No need to thaw—use them straight from the freezer to avoid discoloring the batter.
- Yogurt Type: Full-fat Greek yogurt works best for moisture, but low-fat or plant-based yogurt also works.
- Flour Swap: For added fiber, you can swap up to half of the all-purpose flour with whole wheat flour.
- Baking Time Tip: Ovens vary—start checking at 45 minutes and bake until a toothpick comes out clean.
Nutrition
Calories: 267kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 274mg | Potassium: 214mg | Fiber: 3g | Sugar: 17g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg
