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.
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.
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.
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.
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.
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 Make Greek Yogurt Blueberry Muffins
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.
More Recipes to try:
- Blueberry Breakfast Recipes
- Blueberry Streusel Muffins
- Pumpkin Banana muffins
- Banana Carrot Muffins
- Banana Coconut Muffins
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