Greek Yogurt Blueberry Muffins are the best blueberry muffins with perfect texture! Made in one bowl, they are light, fluffy, moist and have extra protein.
Why You’ll Love This Recipe
We loved Greek yogurt muffins so much, I want to create endless flavors of them! I decided to make Greek yogurt blueberry muffins with blueberries instead of chocolate chips plus lemon zest. Because who doesn’t love blueberry muffins?!
You’ll love the subtle tang and extra protein from Greek yogurt. Because muffins are made with white flour, kids will be all over them too.
Not to mention it’s a one bowl blueberry muffin recipe made with simple ingredients!
Ingredients for Greek Yogurt Blueberry Muffins
- Greek yogurt: I have tried from 0% to 8% and everything in between protein-packed Greek yogurt. Beauty of these blueberry yogurt muffins is that any Greek yogurt works. It adds moisture and protein!
- Milk: I prefer to use unsweetened almond milk in most of my baking recipes because it’s low calorie and low sugar. You can use any milk or even water.
- Maple syrup: I love the flavor of pure maple syrup in healthy muffins but any liquid sweetener like agave or honey can be substituted. Please don’t use sugar as it will offset consistency of a muffin batter.
- Oil: Despite using Greek yogurt, a little bit of oil is necessary to prevent gummy muffins. I like to use avocado oil but melted coconut oil or melted butter would taste great as well.
- Egg: For binding.
- Baking essentials: Vanilla extract, lemon zest, baking powder, baking soda and salt (not pictured). Can always add 1 teaspoon of cinnamon or use instead of lemon.
- Flour: I used all-purpose flour to give blueberry muffins fluffy texture. If you would like more wholesome muffins, substitute with 1 1/2 cups whole wheat flour, spelt flour or white whole wheat flour. Gluten-free all-purpose blend should work too but you might need to add more milk.
- Blueberries: Fresh blueberries or frozen blueberries equally work. No need to thaw frozen ones.
How to Make Greek Yogurt Blueberry Muffins
Preheat the oven to 375 degrees F, then line your muffin tin with parchment paper liners and spray them with cooking spray. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, milk, egg, maple syrup, oil, vanilla, lemon zest, salt, baking powder, and baking soda until mixture is nice and smooth.
- Add the flour: Fold in the flour with rubber spatula. Don’t over mix, so the muffins stay soft.
- Stir in the blueberries: In a small bow, toss blueberries with 1 tablespoon of flour. Add to the muffin batter and give a few gentle folds.
- Bake and cool the muffins: Divide batter evenly in a 12-cup muffin pan and bake muffins in the oven for about 20-22 minutes, or until a toothpick comes out clean. Remove from the oven and cool on a wire rack for about 30 minutes.
Tips for Best Results
- Follow the recipe: Except for other flour suggestions in the Ingredients list, I strongly recommend to make recipe as written because baking is a science.
- Don’t skip coating blueberries: It really helps to prevent berries from sinking to the bottom of the muffins if you dust them with flour.
- Don’t over mix: For tender muffins, mix muffin batter just enough to combine. A few flour patches are fine. You can let batter rest a few minutes to allow flour absorb moisture.
- Don’t over bake: Depending on your oven, muffins tops might not turn golden brown. Bake muffins as per recipe so they turn out moist.
Variations
- Different berries: Raspberries, blackberries and chopped strawberries will be delicious instead of blueberries.
- Dairy-free: Use favorite brand of dairy-free Greek yogurt. Just make sure the one you use has thick consistency. I like Siggi’s.
- Sugar tops: Top each muffin top with a bit of sugar before baking. Kids and adults alike will love crunchy sweet taste in every bite.
- A loaf: Bake in 9×5-inch loaf pan for 50-60 minutes at 350 degrees F. As always, toothpick in the center is your best test.
- Mini muffins: Bake mini muffins for 10-13 minutes at 375 F.
How to Store
Store: I like to keep my Greek yogurt blueberry muffins in a baking dish covered with kitchen towel for the first 24 hours. Afterwards, I store them in an airtight container for up to 2 more days on the counter away from direct sunlight.
Freeze: Make a batch or two and freeze in freezer bags for easy grab and go snacks and breakfasts. Be sure to cool muffins completely first. Keep in the freezer for up to 3 months.
Thaw on a kitchen counter for 1-2 hours and enjoy! Can always pop one in a microwave for 1-2 minutes for that freshly baked muffin experience.
More Blueberry Muffin Recipes to Try
- Almond flour blueberry muffins
- Cottage cheese blueberry muffins
- Healthy blueberry banana muffins
- Healthy lemon blueberry muffins
- Lemon blueberry muffins
Greek Yogurt Blueberry Muffins
Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk, I used unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/4 cup mild tasting oil, I used avocado oil
- 1 large egg
- 1 lemon, zest of
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour, + 1 tablespoon for blueberries
- 1 cup fresh or frozen blueberries
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large bowl, add Greek yogurt, milk, maple syrup, oil, egg, lemon zest, vanilla, baking powder, baking soda and salt. Whisk well to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- In a small bowl, toss blueberries with 1 tablespoon of flour and gently fold in the batter.
- Using large cookie scoop, divide batter between 12 openings of a muffin tin.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
- Store:Â Store in a cool dry place for up to 3-4 days.
- Freeze:Â Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
