Sweet Greek Yogurt Blueberry Muffins Recipe

Introduction

These sweet Greek yogurt blueberry muffins are a delightful treat for breakfast or snack time. They combine the moistness and protein of Greek yogurt with the fresh burst of blueberries, making for a healthier, tender muffin that’s simple to prepare.

Ingredients

• 1 tbsp baking powder
• 0.5 tsp baking soda
• 2.5 cups flour
• 0.5 tsp salt
• 0.5 cup sugar
• 2 large eggs (room temperature)
• 1 cup Greek yogurt (full-fat recommended)
• 0.25 to 0.5 cup milk
• 0.67 cup oil (such as Bertolli Extra Light Tasting Olive Oil)
• 1.5 cups blueberries (fresh or frozen, do not thaw if frozen)
• Additional sugar for sprinkling (turbinado sugar recommended)

Instructions

1. Step 1: Preheat your oven to 190°C (375°F). Prepare muffin pans with cases and gather all ingredients and utensils.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
3. Step 3: In a separate bowl or jug, whisk the eggs, oil, Greek yogurt, and milk until smooth and blended.
4. Step 4: Pour the wet ingredients into the dry ingredients. Gently stir just until combined; do not overmix. If the batter is too thick, add a little more milk gradually.
5. Step 5: Toss the blueberries with a tablespoon of flour to prevent sinking, then fold them carefully into the batter.
6. Step 6: Spoon the batter into muffin cases, filling nearly to the top. Sprinkle with extra sugar if desired for a crunchy topping.
7. Step 7: Bake for 17 to 20 minutes until golden and a skewer inserted in the center comes out clean.
8. Step 8: Remove from oven and cool muffins on a wire rack before storing or serving.

Tips & Variations

• Use full-fat Greek yogurt for moister muffins, but low-fat works fine too.
• Try swapping blueberries for raspberries, blackberries, or chopped strawberries.
• You can substitute regular plain yogurt or sour cream if Greek yogurt isn’t available, adjusting milk as needed.
• For a gluten-free version, replace plain flour with a 1:1 gluten-free flour blend.
• Be careful not to overmix the batter to keep muffins light and fluffy.
• Leave frozen berries unthawed when adding to prevent color bleeding.

Storage

Store these muffins at room temperature in an airtight container for up to 2 days; lining the container with paper towels helps prevent sogginess. In the fridge, they keep well for up to 5 days. For longer storage, freeze cooled muffins in a sealed bag or container for up to 3 months. To reheat, thaw at room temperature for 30 minutes and warm in a 350°F oven for 5 minutes or microwave for 10-15 seconds for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored Greek yogurt instead of plain?

While vanilla-flavored Greek yogurt can work, plain Greek yogurt is best to let the natural sweetness of the blueberries shine without added flavors interfering with the taste.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed throughout the muffin and prevents sinking.

Sweet Greek Yogurt Blueberry Muffins Recipe

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★★★★★

4.8 from 124 reviews

• Author: Naomi
• Total Time: 27-35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Sweet Greek Yogurt Blueberry Muffins are a delightful, moist, and protein-packed breakfast treat. Made with simple pantry ingredients including thick Greek yogurt and fresh or frozen blueberries, they offer a healthier alternative to traditional muffins while maintaining a tender texture and a sweet flavor. Perfect for busy mornings or meal prep, these muffins freeze well and are quick to make, turning your kitchen into a cozy spot filled with the inviting aroma of freshly baked delights.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 cup white sugar

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup full-fat Greek yogurt
• 0.25 to 0.5 cup milk (adjust based on yogurt thickness)
• 0.67 cup Bertolli Extra Light Tasting Olive Oil (or canola or light olive oil)

Mix-ins and Topping

• 1.5 cups blueberries (fresh or frozen, do not thaw if frozen)
• Additional sugar for sprinkling (turbinado sugar recommended for crunchy topping)

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Instructions

1. Preheat the Oven and Prepare Ingredients: Preheat your oven to 190°C (375°F). Gather all necessary ingredients and equipment, including large mixing bowls, muffin pans, and muffin cases.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Stir together until evenly mixed.
3. Mix Wet Ingredients: In a separate bowl or jug, whisk together the eggs, Greek yogurt, oil, and milk until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently fold them together just until combined. Avoid overmixing to ensure your muffins remain light and fluffy. The batter should be thick but not dry; add a small amount of milk if necessary to reach the right consistency. Fold in the blueberries carefully to distribute them evenly.
5. Fill Muffin Cases and Bake: Spoon the batter into the prepared muffin cases in your muffin pans, filling each almost to the top. Sprinkle extra sugar on top for a crunchy finish, if desired. Bake for 17 to 20 minutes, until muffins are golden, have risen well, and a skewer inserted into the center comes out clean.
6. Cool and Store: Remove from the oven and let the muffins cool on a wire rack completely. Store in an airtight container to maintain freshness. These muffins can be enjoyed fresh, refrigerated for up to 5 days, or frozen for up to 3 months.

Notes

• Use thick, strained Greek yogurt rather than regular yogurt for best texture; if thin, strain yogurt through a coffee filter for 30 minutes before use.
• Avoid overmixing the batter to prevent tough and dense muffins.
• Toss blueberries in a tablespoon of flour from the recipe to prevent them from sinking to the bottom.
• If using frozen blueberries, do not thaw to avoid color bleeding.
• The muffins freeze well and can be thawed or reheated quickly for convenience.
• Preheat the oven fully and avoid opening the oven door during the first 15 minutes of baking to ensure proper rise.
• Substitutions: Regular plain yogurt, sour cream, or dairy-free yogurt can be used with milk adjustments; melted butter can replace oil; whole wheat or gluten-free flour blends can partially or fully substitute all-purpose flour; brown or coconut sugar can replace white sugar for flavor variations.

• Prep Time: 10-15 minutes
• Cook Time: 17-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Greek yogurt muffins, blueberry muffins, healthy muffins, breakfast muffins, easy muffin recipe, protein-packed muffins, moist muffins, homemade muffins