Greek Yogurt Blueberry Muffins. These super moist blueberry muffins are made healthier by using greek yogurt! These delicious homemade healthy blueberry muffins are golden brown on top, moist and fluffy in the middle and full of blueberries!
Greek Yogurt Blueberry Muffins Recipe
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 healthy blueberry muffins with greek yogurt, you are in for a real treat. These moist blueberry muffins also have added protein from the greek yogurt.
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.
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.
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.
Easy Muffin Recipes
- Banana Carrot muffins
- Blueberry Streusel Muffins
- Whole wheat pumpkin muffins
- Pumpkin Banana Chocolate Chip muffins
- Banana Chocolate chip muffins
- Pumpkin Banana muffins
- Banana Coconut Muffins
- Whole Wheat apple muffins
Tips for making Blueberry muffins with greek yogurt
Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them into the mix.
Room temperature ingredients. Having room temperature milk, butter, and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.
Fill the muffin liners appropriately. You do not want to over fill the muffin liners. Follow the directions for the specific muffin recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule.
Bake one tray at a time. Using the center of the oven rack and bake one tray of muffins at a time. This will give you the best homemade muffins results.
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.
Can I make these into mini muffins?
Yes you can totally make these into mini muffins, you will want to use a mini muffin tray and muffin liners and then cut the bake time in half.
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 Store Muffins
Allow the muffins to cool and then place them in a plastic zip close bag and store them at room temperature. You can also store them in an airtight container. To do so line an airtight container with paper towels. Then, place the muffins in one layer. Top the muffins with another set of paper towels and seal the lid. These muffins will keep for up to 3 days, if they actually last that long in your house.
How to reheat blueberry muffins
Nothing is better than a warm muffin right out of the oven, especially these simple coconut banana muffins but of course, they will eventually cool so you will need to reheat homemade muffins. These healthy banana coconut muffins taste amazing even when they are room temperature but I love them warmed up. All you have to do is pop them in the microwave for 15-20 seconds to heat the muffins and they will be as warm as when they came out of the oven!
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.
How to defrost frozen muffins
Defrosting frozen muffins is easy and there are a few different ways that you can defrost muffins.
Defrost at room temperature. Remove muffins from the freezer and let them defrost at room temperature on the counter.
Defrost in the fridge. Remove muffins from the freezer and let them defrost in the fridge.
Defrost in the microwave. Remove muffins from the freezer and put them on a microwave safe plate. Then heat them in the microwave for 30-40 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 a muffin comes out clean, 25 to 30 minutes.
Let sit in the pan for 5 minutes than move to a cooling rack.
- Moist Blueberry bread
- Blueberry Banana Muffins
- Mini blueberry muffins
- Blueberry cupcakes
- Blueberry Waffles
- Fluffy Blueberry pancakes
- Blueberry Pie Recipe
- Blueberry Overnight Oats
- Mini Blueberry Banana Muffins
- Easy Blueberry Syrup
Greek Yogurt Blueberry Muffins
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 4 tablespoons unsalted butter melted
- 1 1/4 cups greek yogurt
- 1 1/2 cups blueberries frozen or fresh
- 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.
Looking for more breakfast recipes? Check these out!
Comments & Reviews
The instructions say to add sour cream in 2 additions, but there is no sour cream listed in the ingredients.
im sorry but i am not seeing any mention of sour cream.
Just made these muffins they are absolutely delicious thank you!
I made this yesterday and the kids absolutely loved it! Yay!
Made these today but I used no coconut sugar and 1/3 cup honey and didn’t have almond milk so I used 2% milk. The batter was extremely thick and I didn’t think they would turn out, but they actually turned out pretty good!
We all loved it ❤️
I mistakenly bought vanilla green yogurt, but they turned out amazing!!! Wonderful recipe
I made these this morning. I didnt pay attention to the “makes 24” and ended up with 15 muffins. They still turned our amazing!
They are delicious. I used frozen blueberries and they turned out perfect . I turned the 24 into 18 and might make them even larger next time. Yummy!!!
Made these last night and they were so easy and so good! Thank you!
We halved the recipe to fit into one 12-cup tray. I was worried about how the batter was more like wet cookie dough than batter but they came out great! Because they were smaller, the cook time was about 18 minutes or so. Next time I will definitely do the whole recipe and just fill up the cups more. Thanks for this!
Catherine Lawrenson says
I found that the recipe cooked better on 375 degrees, which is my go to temp for muffins. They were not cooked through on 350 and I left them in another 7 mins. Next batch on 375 were perfect! Lovely muffins though and I would recommend.
I doubled the recipe, using fresh blackberries and baking in a 10”x13” glass baking dish- cooked at 350F for 45 minutes-