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.

Ingredients

Scale

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)

Instructions

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.
Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Stir together until evenly mixed.
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.
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.
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.
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