Go Back
To make Greek yogurt blueberry muffins, you need some simple ingredients. Here’s what you will need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup Greek yogurt (plain or vanilla) - 2 large eggs - ¼ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh blueberries (or frozen, if unavailable) - Zest of 1 lemon Each ingredient plays a key role. The all-purpose flour gives structure. Sugar adds sweetness, while baking powder and baking soda help the muffins rise. Salt enhances flavor and balances sweetness. Greek yogurt keeps the muffins moist and adds a nice tang. Eggs bind the mixture. Vegetable oil makes them soft, and vanilla extract adds depth. The blueberries provide bursts of flavor, and lemon zest brightens the taste. Using fresh blueberries gives a lovely texture. Frozen works too, just make sure to fold them in gently. Always measure carefully. This ensures your muffins turn out perfect every time. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key for good muffins. Next, get your muffin tin ready. You can line it with paper liners or lightly grease it with oil. Now, let’s mix the dry ingredients. In a large bowl, add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these together well. This helps to distribute the baking powder and soda evenly. In another bowl, combine the wet ingredients. You will need 1 cup of Greek yogurt, 2 large eggs, ¼ cup of vegetable oil, 1 teaspoon of vanilla extract, and the zest of 1 lemon. Mix these until smooth. The yogurt adds moisture and flavor. Now, pour the wet mixture into the dry mixture. Gently mix them together until just combined. It's very important not to over-mix. Over-mixing makes the muffins tough. You want to see some flour pockets. After that, fold in 1 cup of fresh blueberries. If you use frozen, no problem! Just make sure they are not clumped together. Gently folding helps keep the blueberries whole and your muffins light. Spoon the batter into your muffin cups. Fill each cup about ¾ full. This way, the muffins have room to rise. Now, place the tin in the oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Once baked, let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious Greek yogurt blueberry muffins! To make great muffins, start with accurate ingredient measurements. Use measuring cups for dry goods and a liquid measuring cup for wet ingredients. This step helps your muffins rise well and taste just right. When it comes to folding in blueberries, take your time. Gently mix the blueberries into the batter to avoid crushing them. This keeps the blueberries whole, which adds nice bursts of flavor. Cooling your muffins correctly is key. After baking, let them cool in the tin for about 5 minutes. Then, move them to a wire rack. This helps air circulate around the muffins, keeping them soft and fluffy. Ovens can vary greatly. Some might bake hotter or cooler than others. Use an oven thermometer to check the temperature. Adjust your baking time if needed to ensure perfect muffins every time. Want to boost flavors? Consider adding a dash of cinnamon or nutmeg for warmth. You can also swap in different fruits, like raspberries or chopped apples, to shake things up. Using different yogurt varieties can change the taste too. Vanilla yogurt adds sweetness, while plain yogurt gives a tangy kick. Experiment to find your perfect muffin flavor! Pro Tips Use Room Temperature Ingredients: Make sure your eggs and Greek yogurt are at room temperature for better mixing and a lighter muffin texture. Don’t Overmix: Mix the batter just until combined to keep the muffins tender. Overmixing can lead to dense muffins. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the mix. Add a Crunchy Topping: For an extra texture, sprinkle some oats or a sugar mixture on top of the muffins before baking. {{image_2}} To make Greek yogurt blueberry muffins a bit healthier, you can try using whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients. If you want a gluten-free version, use a gluten-free flour blend. You can also cut down on the sugar. Instead of ½ cup of granulated sugar, use ⅓ cup or try a natural sweetener like honey or maple syrup. This swap keeps the muffins tasty while reducing sugar intake. You can switch up the fruit to keep things exciting. Raspberries or mashed bananas work great in this recipe. They add unique flavors and keep the muffins moist. Adding spices can elevate your muffins. A sprinkle of cinnamon or nutmeg can add warmth and depth. Just a pinch can make a big difference in taste. If you want to make these muffins vegan, you can replace the eggs. Use a flaxseed meal or chia seed mixture instead. Mix one tablespoon of ground seeds with three tablespoons of water. Let it sit until it thickens. For the yogurt, use a plant-based yogurt. There are many options made from almond, coconut, or soy. They work well and add a nice creaminess. Instead of vegetable oil, try coconut oil or applesauce. Both options keep the muffins moist and tasty without dairy. To keep your Greek yogurt blueberry muffins fresh, store them at room temperature. Use an airtight container. This keeps them moist. They last about 2 to 3 days this way. If you want to store them longer, refrigeration is an option. Place them in a sealed bag or container in the fridge. They can stay fresh for about a week. For freezing, wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze them for up to 3 months. Just remember to label the bag with the date. When it’s time to enjoy your muffins again, you can reheat them easily. The microwave is a quick method. Heat each muffin for about 15 to 20 seconds. If you want a crispy top, use the oven. Preheat it to 350°F (175°C) and bake for 5 to 10 minutes. If you froze your muffins, let them thaw in the fridge overnight first. This helps maintain their soft texture. Then, reheat as mentioned. Enjoy your muffins warm! Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. They work well in these muffins. Just add them straight from the freezer. This way, they won’t get mushy in the batter. What can I substitute for Greek yogurt? You can use plain yogurt or sour cream. They both give a similar texture and flavor. For a dairy-free option, try using coconut yogurt. How do I know when the muffins are done baking? Insert a toothpick into the center of a muffin. If it comes out clean, they are done. You can also check if the tops are golden brown and spring back when touched. Can I make mini muffins with this recipe? Yes, you can! Use a mini muffin tin and reduce the baking time. Bake for about 10 to 12 minutes. Keep an eye on them to avoid over-baking. How long do these muffins stay fresh? These muffins stay fresh for about three days at room temperature. Store them in an airtight container. For longer storage, freeze them for up to three months. These Greek yogurt blueberry muffins are simple to make and taste great. We covered the key ingredients, like flour and blueberries, along with easy steps for mixing, baking, and cooling. You learned tips to enhance flavor and texture. Also, we discussed storage methods to keep your muffins fresh. Experimenting with variations can make your muffins even better. Remember, small changes can yield big flavors. Enjoy your baking journey, and share these delicious muffins with friends and family.

Greek Yogurt Blueberry Muffins

Delicious and moist blueberry muffins made with Greek yogurt for a healthy twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cups Greek yogurt (plain or vanilla)
  • 2 large eggs
  • 0.25 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cups fresh blueberries (or frozen, if unavailable)
  • 1 unit Zest of 1 lemon

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
  • In another bowl, combine the Greek yogurt, eggs, vegetable oil, vanilla extract, and lemon zest. Mix until smooth.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over-mix the batter.
  • Gently fold in the blueberries until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each muffin cup about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, use fresh blueberries when possible.
Keyword blueberry, Greek yogurt, muffins