Recipe Blueberry Muffins Greek Yogurt

Easy and so delicious, these healthy yogurt oat blueberry muffins have no refined sugar and are packed with whole grains – yet they still manage to be fluffy and so tasty (with blueberries OR chocolate chips!).

If you’ve made the crazy popular healthy applesauce oat muffins on my blog (shared over 46, 000 times and loved by sooooo many), you’re going to love this new version.

I took inspiration from that humble but delicious applesauce muffin recipe and created these healthy yogurt oat blueberry muffins you see before you.

Healthy Greek Yogurt And Honey Blueberry Muffins

The muffin batter is very simple. The blueberries are tossed with the dry ingredients (helps prevent the blueberries from sinking!) and then mixed with the wet ingredients.

A word about the blueberries: these muffins can be made with fresh or frozen blueberries, however, if using frozen blueberries, you may need to add time so the muffins bake fully and aren’t doughy/gummy inside.

If using a dark-coated or nonstick muffin tin, reduce the baking temperature by 25 degrees and increase the baking time by several minutes so the muffins bake all the way through evenly.

Sour Cream Blueberry Muffins

Adding a few minutes to the baking time will help. If your oven bakes hot, consider dropping the oven temperature to 350 degrees and adding a few minutes of baking time, if needed.

Despite the fact that these muffins are 100% whole grain (rolled oats + whole wheat flour), they are so light, and fluffy and moist.

Followed the recipe exactly and my two kiddos inhaled them! (I did manage to get one for myself). It made 15 muffins for me and I had to bake them a few extra minutes, but they’re perfect. Thank you for the delicious and nutritious recipe!

Blueberry Muffins: Light, Moist, & Easy To Make! Baking A Moment

Tip: if you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin.

Yogurt: I haven’t tried it, but if you don’t have Greek yogurt, you could try subbing regular plain yogurt (just make sure it isn’t too watery). I’ve also subbed vanilla Greek yogurt in a pinch; delicious.

Wet Muffins: if the muffins are gummy, wet or aren’t baking through, make sure to add baking time and/or consider baking at 350 degrees (instead of 375 degrees) and increasing the baking time so they bake through. Also, using excess blueberries might make the muffins wet/gummy. I use 3/4-1 cup when making this recipe. (This update was added 7/21)

Healthy Blueberry Muffins With Yogurt

Serving: 1 muffin , Calories: 139 kcal , Carbohydrates: 21 g , Protein: 4 g , Fat: 5 g , Saturated Fat: 3 g , Cholesterol: 25 mg , Sodium: 178 mg , Fiber: 2 g , Sugar: 10 g

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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.Everyone loves a good blueberry muffin, don’t they? Enter these super light, moist and airy blueberry muffins made with protein-packed Greek yogurt.

Zesty Blueberry Greek Yogurt Streusel Muffins

Super easy to make in around 30 minutes, these delicious yogurt muffins have a perfect ‘muffin top’ and always seem to turn out well. And as they’re relatively low sugar, you can enjoyone (or two – why not?) guilt free!

He said “As you know, I’m not much of a muffin man, but I think this was the best muffin I’ve ever tasted. It was perfect.” I take this as an extravote of confidence that these are good – really good.

Years later, I still make these muffins regularly for morning or afternoon teas, lunch boxes, portable and healthy-ish breakfasts, and even gifts. Every time, I think to myself that this is definitely one of the very best recipes here on Scrummy Lane. I really hope you try them, and come to love them as much as we do!

Amazing Blueberry Muffins (super Moist)

✔ THEY’RE EASY. Like, I’ll stick my neck out and say that these yogurt blueberry muffins are impossible to mess up. I’ve made them more times than I can count. I haven’t always (ahem) been super accurate with the ingredients amounts, but they pretty much never fail.

✔ PERFECT TEXTURE. You’ll love how light, fluffy and moist they are! They’ve been described as the fluffiest muffins ever, and also as having ‘the perfect muffin top’ – nicely risen, golden brown, and lightly crisp!

✔ THEY’RE A HEALTHY BLUEBERRY MUFFIN RECIPE. Or at least healthiER. Low sugar, high protein, packed with nutritious blueberries, and fairly low calorie. Each of these muffins only contain about 270 calories.

Lemon Blueberry Muffins With Yogurt: Easy & Healthy Recipe

[I’m not sure if that makes these‘skinny’ muffins, but then again Starbucks’ skinny blueberry muffins contain 317 calories, soI’ll leave you to decide ;-)]

✔ SO QUICK TO MAKE. You can cook up a batch within about 30 minutes. No fancy beating or creaming of ingredients. Just mix the wet ingredients into the dry, pop into muffin cases, and bake.

✔ ENDLESSLY ADAPTABLE. Really. Take a look at the hundreds of comments below the recipe. It constantly astounds me how many successful adaptations and substitutions readers have tried. Apparently, they even turn out well at high altitude!

Small Batch Blueberry Muffins With Crumb Topping

“I have been baking for well over 65 years and these are the best blueberry muffins I have ever made. I love them!” (Marybeth)

“Unbelievably amazing! I’ve finally found the perfect blueberry muffin recipe, so light and fluffy. They’re perfect for both breakfast or dessert!” (Ella)

As you can see, you only need 7 main ingredients (plus raising agents and salt) to make these failsafe Greek yogurt muffins.

Ba's Best Blueberry Muffins Recipe

All-purpose flour (plain flour): Sometimes I replace some of the flour with whole wheat flour (wholemeal). Readers have reported successfully using all white whole wheat flour, cake flour, and gluten free flour. I’ve also successfully substituted in a little spelt or coconut flour.

Baking powder: Yep, there’s a whole tablespoon of baking powder in these muffins – around a teaspoon per cup of flour. It might seem like a lot, but the muffins turn out with a great ‘muffin top’. And don’t worry, there is no horrible aftertaste.

Baking soda: Just a little, apparently to balance out the acid in the yogurt and make sure you get a good rise and colour on your muffins.

Greek Yogurt Blueberry Muffins By Ambitiouskitchen

Sugar: For me, just half a cup of plain white sugar provides the perfect amount of sweetness. If you have a sweeter tooth, you might like to sprinkle a little extra over the top of the muffins before baking. You can also use even less sugar if you like.

The recipe doesn’t seem to depend on the sugar for the texture of the cake. Many readers have successfully replaced all or some of the sugar with alternative sweeteners such as Stevia.

Salt: After feedback from readers over the years, I now include half a teaspoon of salt to round out the other flavors.

Healthy Blueberry Muffins {quick & Easy Recipe}

Eggs: 2 large, lightly whisked. I haven’t tried it myself, but several readers have successfully used egg replacements to make the muffins vegan.

Oil: I use either canola oil (or another vegetable oil), light olive oil, or a mixture of the two. Another oil such as melted coconut oil would work, as would melted butter.

Greek yogurt: I always use an authentic style Greek yogurt made with just yogurt cultures and milk. However, readers have reported using ALL KINDS of Greek and Greek style yogurts in this recipe, even flavored versions. It seems they all work!

Greek Yogurt Wild Blueberry Muffins

Milk: I usually add between a quarter and a half cup of milk. The amount I add seems to depend on the particular brand of yogurt that I use i.e. how thick it is. Add even more if you think the batter needs it. It should be quite thick and fluffy, but not dry.

Blueberries: Around a cup and a half of fresh blueberries makes sure there are blueberries in every bite! Feel free to use frozen blueberries. Frozen sometimes create a few blue streaks in the muffin batter. I don’t find this to be a problem if I fold the fruit in carefully with just a few brief folds with a wooden spoon.

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

Healthy Blueberry Muffins (low Calorie & Low Fat)

Step 1: Line a 12-hole muffin tin with paper liners (or silicon if preferred). I usually lightly spray them with oil to help prevent sticking. I also start preheating the oven at this point.

Step 6: Fold the blueberries through the mixture gently. Then divide batter between the muffin liners (you can fill to the top).

Step 7: Bake for anything from 17 to around 25 minutes. This will depend on the size of the muffins, really. As soon as a skewer or sharp knife poked into the center of a muffin comes out clean, they’re ready!

Lemon Blueberry Greek Yogurt Muffins

These Greek yogurt muffins are the most (successfully) tweaked and altered recipe on