Greek Yogurt Blueberry Muffins. These super moist blueberry muffins are made healthier by using greek yogurt! These delicious homemade blueberry muffins are golden brown on top, moist and fluffy in the middle and full of blueberries!
Greek Yogurt Blueberry Muffins
Healthy Blueberry Muffins
I love blueberry muffins, I love having a blueberry muffin for a snack or for breakfast. These Greek Yogurt Blueberry Muffins are full of blueberries and perfect for when blueberries are in season. This healthy blueberry muffin recipe is one of our favorite muffin recipes.
If you have never made blueberry muffins with greek yogurt, you are in for a real treat. These moist blueberry muffins also have added protein from the greek yogurt.
Many times I will make a double or triple batch of this healthy blueberry muffin recipe and keep them in the freezer for easy grab, heat up and go breakfasts.
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- Blueberry Streusel Muffins
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- Banana Chocolate chip muffins
- Pumpkin Banana muffins
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- Whole Wheat apple muffins
Fresh or Frozen Blueberries?
You can make these blueberry muffins with frozen blueberries or fresh. Personally I love them with fresh the most, but since I freeze blueberries a lot when I buy them in bulk when they are in season I also use frozen blueberries at times too.
Homemade Blueberry Muffins
I do have to warn you, that these blueberry muffins from scratch never last long in my house. Like I feel like I make them and they are gone before they have even cooled down enough to store them.
Because of this I highly suggest that you make a double batch, or plan on making these easy homemade blueberry muffins again soon after making the first batch.
Why use greek yogurt in muffins?
You may be wondering why someone would use Greek Yogurt in a muffin recipe. Aside from Greek yogurt being a great source of protein. Greek Yogurt makes for perfectly moist muffins.
How to freeze Blueberry Muffins
I like to make multiple batches of muffins and freeze them so we have them for quick and easy breakfasts. Blueberry muffins are super easy to freeze.
Once you have baked your muffins, remove them from the muffin tin and allow them to cool completely. Place them in a single layer in a plastic freezer bag and lay flat in the freezer.
Blueberry muffins will last up to 6 months in the freezer.
To reheat the greek yogurt blueberry muffins remove from the freezer and heat in the microwave for 30-45 seconds.
Greek Yogurt Blueberry Muffins Ingredients
- white flour
- baking powder
- white granulated sugar
- unsalted butter
- plain greek yogurt
How to Make Greek Yogurt Blueberry Muffins
Preheat the oven to 350 degrees and grease the muffin tins.
Whisk flour, baking powder, and salt in medium bowl until combined.
In another medium bowl whisk the egg until well-combined and light-colored, about 20 seconds. Then add sugar and whisk vigorously until well combined.
Slowly stream in the melted butter next add half of the greek yogurt and whisk just until combined. Then add in the second half of the greek yogurt whisking just to combine.
Next add the blueberries to dry ingredients and gently toss just till covered.
Add greek yogurt mixture to the dry mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, careful not to over mix the batter.
Drop batter into greased muffin tin, or you can use muffin liners using a spoon or a cookie scoop.
Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes.
Let sit in the pan for 5 minutes than move to a cooling rack.
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Greek Yogurt Blueberry Muffins
- Preheat the oven to 350 degrees and grease the muffin tins.
- Whisk flour, baking powder, and salt in medium bowl until combined.
- In another medium bowl whisk the egg until well-combined and light-colored, about 20 seconds. Then add sugar and whisk vigorously until well combined.
- Slowly stream in the melted butter. Add greek yogurt in 2 additions, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss just to combine.
- Add greek yogurt mixture to the dry mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, careful not to over mix the batter.
- Drop batter into greased muffin tin. (Or you can use muffin liners)
- Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes.
- Let sit in the pan for 5 minutes than move to a cooling rack.
These homemade blueberry muffins are just 4 Weight Watchers Smart Points per muffin. Pair these moist blueberry muffins with fresh fruit for a low point breakfast.
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