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+ servings
blueberry muffins with fresh blueberries

Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins are a moist and healthy blueberry muffin. Perfect for breakfast or a snack!
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