Delicious Greek Yogurt Blueberry Muffins That Everyone Will Love
These moist and tender Greek yogurt blueberry muffins are a delightful treat for any occasion. Packed with fresh blueberries and a hint of sweetness, they are easy to make and perfect for breakfast, snacks, or dessert.
Equipment
- large bowl
- separate bowl
- whisk
- muffin tin
- muffin cases
- wire rack
- skewer
- coffee filter (optional)
- microwave (optional)
- oven (optional)
Ingredients
- 2.5 cups flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 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
- 1.5 cups blueberries fresh or frozen
- Additional sugar for sprinkling (optional)
Storage
- airtight container Counter: up to 2 days
- airtight container Refrigerator: up to 5 days
- freezer bag or container Freezer: up to 3 months
Reheating
- room temperature Thaw frozen muffins for 30 minutes
- microwave Warm for 10-15 seconds
- oven Warm at 350°F for 5 minutes
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl, whisk together eggs, oil, Greek yogurt, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Add more milk if the batter is too thick.
- Carefully fold in the blueberries.
- Spoon the batter into muffin cases, filling them almost to the top. Sprinkle with additional sugar if desired.
- Bake for 17 to 20 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Remove from the oven and let the muffins cool completely on a wire rack before storing.
Notes
- Use thick, strained Greek yogurt for the best texture. Full-fat is recommended. If using regular yogurt, strain it through a coffee filter for 30 minutes to remove excess liquid. Plain yogurt is preferred.
- Do not overmix the batter to avoid dense muffins. Toss blueberries in a tablespoon of flour before folding them in to prevent sinking. Avoid opening the oven door during the first 15 minutes of baking.
Substitutions
- Yogurt can be substituted with regular plain yogurt (reduce milk), sour cream, or dairy-free yogurt. Oil can be replaced with melted butter or coconut oil.
- Blueberries can be fresh or frozen (do not thaw frozen berries). Other berries like raspberries or blackberries work well. For flour, you can use up to 50% whole wheat flour or a 1:1 gluten-free blend. Sugar can be substituted with brown or coconut sugar, or reduced.
- Any type of milk can be used, including whole, 2%, almond, oat, or soy milk.
Notes
Yogurt Selection: Use thick, strained Greek yogurt. Full-fat yields a more tender texture. If using low-fat or thin yogurt, strain it through a coffee filter for 30 minutes to remove excess liquid. Plain yogurt is preferred to allow blueberry flavor to shine. Substitutions: Yogurt: Regular plain yogurt (reduce milk), sour cream, or dairy-free yogurt. Oil: Melted butter, neutral oil, or melted coconut oil. Blueberries: Fresh or frozen (do not thaw frozen berries to prevent color bleeding). Raspberries, blackberries, or strawberries can be used. Flour: Whole wheat flour (up to 50% substitution) or 1:1 gluten-free flour blend. Sugar: Brown sugar, coconut sugar, or reduce amount to 1/3 cup. Milk: Any type (whole, 2%, almond, oat, soy). Baking Tips: Do not overmix the batter to avoid dense muffins. Add milk gradually as brands vary in thickness. Toss blueberries in a tablespoon of flour before folding in to prevent sinking. Preheat oven fully and avoid opening the door during the first 15 m