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baked blueberry muffins cooling on a baking rack

Greek Yogurt Blueberry Muffins

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!
Course Breakfast, muffin, Snack
Cuisine American
Keyword Greek Yogurt Blueberry Muffins
Prep Time 5 minutes
Cook Time 25 minutes
Cooling time 5 minutes
Total Time 30 minutes
Servings 24
Calories 208kcal
Author Lauren


  • 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.



Calories: 208kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 116mg | Potassium: 177mg | Fiber: 1g | Sugar: 19g | Vitamin A: 165IU | Vitamin C: 1.8mg | Calcium: 76mg | Iron: 1.2mg