These Blueberry Yogurt Muffins make a great breakfast or afternoon snack! Naturally sweetened and gluten-free, my Greek yogurt muffins with blueberries are made with a handful of simple, easy-to-find ingredients. Prepped, baked, and ready in 30 minutes!
Blueberry Yogurt Muffins
These blueberry yogurt muffins are always a hit with my family and are gone before they finish cooling! Forget about those boxed mixes from the store because I promise these are just as easy to make.
One of the reasons why I love this yogurt muffin recipe is that it’s a lot healthier as compared to those bakery muffins we all know and love. A few easy ingredient swaps are all you need! I like to make muffins often, so I always try to pack a little extra nutrition into them.
I’m using white whole wheat flour, and naturally sweeten them with honey. I also add Greek yogurt instead of regular for an extra dose of protein.
They’re such easy swaps that make me feel better about what I am feeding my family. Plus, Greek yogurt blueberry muffins are incredibly tasty!
If you’re looking for some other great muffin recipes, try my Easy Banana Muffins, Lemon Muffins, or Pumpkin Streusel Muffins too.
Why You’ll Love This Yogurt Muffin Recipe
- Moist, fluffy, and tender
- Packed with blueberries
- Perfect for breakfast or an afternoon snack
- An easy way to sneak extra fruit into your diet
- Kid (and husband) tested and approved
Key Ingredients to Make Greek Yogurt Muffins
- FLOUR – Use white whole wheat for extra nutrition. You can also use unbleached all-purpose flour if that’s all you have at home. If you need a gluten-free version, replace it with a 1:1 gluten-free flour. Bob’s Red Mill Gluten-Free Flour is one of my favorites.
- BAKING POWDER AND BAKING SODA – To help your muffins rise.
- SALT – Actually very important in baked goods so don’t leave it out! It helps with the flavor of your blueberry yogurt muffins.
- BUTTER – You can also use avocado or coconut oil instead.
- HONEY – Can also replace it with maple syrup or sugar.
- EGGS – Helps to bind everything together.
- GREEK YOGURT – I’m using plain, but you can use vanilla Greek yogurt if you’d like. If you do, omit the vanilla in the recipe. You can also use regular yogurt or sour cream.
- VANILLA – For an added touch of warmth.
- BLUEBERRIES – You can use fresh or frozen. If you are using frozen DO NOT thaw them before using or your Greek yogurt muffins will turn blue!
Instructions to Make Greek Yogurt Blueberry Muffins
RECIPE PREP: Preheat your oven to 400 degrees F and line a muffin tin with muffin liners.
COMBINE THE WET INGREDIENTS: Add the eggs, yogurt, honey, butter, and vanilla to a large bowl and mix until combined.
INCORPORATE THE DRY INGREDIENTS: In the same bowl, stir in the flour, baking powder, baking soda, and salt until the flour begins to moisten (there will be lumps in the batter!). Fold in the blueberries, being careful not to squish them too much.
BAKE: Divide the batter evenly among the muffin cups and bake for 15-20 minutes, or until lightly golden. Let your blueberry yogurt muffins cool according to the instructions on the recipe card below, and enjoy!
FAQ
Yes! As mentioned, I like Greek yogurt muffins as they are packed with protein, but you can certainly use regular yogurt if that’s what you have at home. Keep in mind that if you do switch things up, the muffins will be a bit lighter, but less fluffy.
You’ll be able to tell your Greek yogurt blueberry muffins are ready to be pulled out of the oven when they turn slightly golden on top. You should also do the toothpick test: insert a toothpick into the center of a muffin. If it comes out clean with a few crumbs, they’re done!
I typically don’t have that problem with my yogurt muffin recipe — in fact, I purposefully created a thicker batter to prevent the berries from sinking. A thicker batter made with less liquid provides better support for the blueberries, meaning they’re less likely to sink. Now you know!
Tips for Making My Blueberry Muffin Recipe with Yogurt
- Don’t overwork that batter! Remember to stir just until everything is combined, and no longer, for tender Greek yogurt muffins with evenly distributed berries. No need to use a mixer — the batter for this yogurt muffin recipe should be lumpy.
- It’s also important not to overmix if you’re looking for those nice rounded tops that aren’t pointy!
- Use a large cookie scoop or spring-handled ice cream scoop to make filling the muffin pan easier and cleaner. Use a No. 20 or 24.
- After filling the cups, be sure to wipe up any batter spills on the pan so they don’t burn.
- When your blueberry yogurt muffins are done, take them out of the pan right away so they don’t get soggy.
- Let them cool completely for the best flavor! I know that can be really hard but it’s totally worth it!
- If you are looking for a great muffin pan I have 2 options and I love them both: USA 12 Cup Muffin Pan or this Structured Silicone Muffin Pan.
More Muffin Recipes To Try
- Blueberry Banana Muffins
- Cinnamon Roll Muffins
- Cornbread Muffins
- Cranberry Orange Muffins
- Pumpkin Muffins
Thanks so much for reading! Let me know what you think about this blueberry muffin recipe with yogurt!
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Blueberry Yogurt Muffins
Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- ½ cup honey
- ½ cup butter, melted
- 2 teaspoons vanilla
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 400°F. Prepare a 12 cup muffin pan; set aside.
- In a large mixing bowl combine the eggs, yogurt, honey, butter, and vanilla. Stir in the flour, baking powder, baking soda, and salt just until flour is moistened (batter will be lumpy). Gently fold in blueberries.
- Divide batter evenly among muffin cups. Bake for 15-20 minutes or until lightly golden. If baked in a greased pan, let stand 5 minutes then remove from pan to cool on a wire rack. If baked in paper cups, immediately remove from pan to cool on a wire rack.
Notes
- Flour: use white whole wheat for extra nutrition but can also use unbleached all-purpose flour. If you need a gluten-free version replace it with a cup for cup gluten-free flour. Bob’s Red Mill Gluten-Free Flour is a great one to use.
- Butter: you can also use avocado or coconut oil instead.
- Honey: can also replace with maple syrup or sugar.
- Greek Yogurt: can use vanilla Greek yogurt. If you do omit the vanilla in the recipe. You can also use regular yogurt or sour cream.
- Blueberries: you can use fresh or frozen. If you are using frozen DO NOT thaw them before using or your muffins will be blue.
- Store at room temperature in a air tight container for up to 2 days or in the refrigerator for up to 5 days.
- Freezer Friendly: Freeze completely cooled muffins in a single layer on a baking sheet for 30 minutes or until solid. Place in a freezer safe container or bag for up to 2 months.
