Greek Yogurt Blueberry Muffins Recipe

If you re on the hunt for a moist, flavorful muffin that s just a little bit healthier but still feels like a treat, you ll absolutely want to try this Greek Yogurt Blueberry Muffins Recipe. I love how the creamy tanginess of Greek yogurt adds such a wonderful depth to the muffins without making them dense or heavy. Plus, the honey gives just the right touch of sweetness, so you don t end up with an overpowering sugary bite.

When I first tried this recipe, I was blown away by how easy it was to whip up and how unexpectedly delicious the texture turned out. These muffins work perfectly as a grab-and-go breakfast, a midday snack, or even a simple dessert. I found myself reaching for a second one-especially when those juicy blueberries burst in your mouth with every bite. Trust me, you re going to want this Greek Yogurt Blueberry Muffins Recipe in your baking rotation!

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Ingredients You’ll Need

Each of these ingredients plays a special role in the Greek Yogurt Blueberry Muffins Recipe- from the protein-packed Greek yogurt to the rolled oats that add texture and a touch of nuttiness. Here’s what you’ll want to have on hand before you start mixing.

• Plain Greek Yogurt: Adds creaminess and protein, making the muffins moist without extra fat.
• Milk: Helps achieve the perfect batter consistency; you can swap for any milk you prefer.
• Honey (or Maple syrup): Natural sweetener that gives gentle sweetness and depth.
• Egg: Binds everything together for structure and richness.
• Vegetable Oil: Keeps muffins tender and soft without overpowering flavor.
• Vanilla Extract: Adds warmth and enhances the sweet notes.
• Old Fashioned Rolled Oats: Brings chewy texture and wholesome fiber.
• All-purpose Flour: The base of the muffin, providing structure and balance.
• Baking Powder: Leavens the muffins for lightness and rise.
• Cinnamon: Offers a subtle spice that pairs perfectly with blueberries.
• Baking Soda: Reacts with yogurt to boost fluffiness and color.
• Salt: Enhances all the flavors and balances the sweetness.
• Fresh Blueberries (or Frozen): Bursts of juicy sweetness that make every bite a delight.

Variations

I love how versatile this Greek Yogurt Blueberry Muffins Recipe is! Over time, I ve found that making little tweaks not only keeps things exciting but lets you tailor muffins exactly to your tastes or dietary needs.

• Swap the Sweetener: I sometimes use maple syrup instead of honey for a richer flavor-the choice is totally yours!
• Fresh vs. Frozen Blueberries: Frozen work great too; just don t thaw them to avoid turning the batter blue.
• Add Nuts or Seeds: Toasted almonds or chia seeds add a lovely crunch-my family loves the texture contrast.
• Make it Gluten-Free: Using a gluten-free flour blend instead of all-purpose flour works well, just be mindful of your brand’s baking properties.

How to Make Greek Yogurt Blueberry Muffins Recipe

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 375°F (190°C). While it heats, line a 12-cup muffin tin with paper liners or generously grease it with a little oil. This prevents sticking and makes cleanup a breeze.

Step 2: Mix Your Wet Ingredients

In a large bowl, whisk together the Greek yogurt, milk, honey (or syrup), egg, vegetable oil, and vanilla extract until everything is smooth and well combined. I like to whisk just enough to incorporate air and give the muffins a light texture, but don t overbeat here.

Step 3: Combine Your Dry Ingredients

In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Make sure the baking soda and powder are fresh for the best rise!

Step 4: Bring It All Together

Pour the dry mixture into the wet ingredients and gently fold together just until everything is barely combined. Don t overmix or you risk gummy muffins. Then, carefully fold in your blueberries to spread them evenly without crushing.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling about three-quarters full. Bake in the preheated oven for 18-22 minutes, or until the tops turn golden and a toothpick inserted near the center comes out clean. I keep an eye around the 18-minute mark to avoid over-baking.

Step 6: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes so they set up nicely, then transfer them to a wire rack to cool completely-or just dive in while they re still warm! They re delicious either way.

How to Serve Greek Yogurt Blueberry Muffins Recipe

Garnishes

I sometimes sprinkle a little cinnamon sugar on top before baking for an extra sweet crunch. On days when I want to be fancy, I ll brush the tops of warm muffins with melted butter and toss on some sliced almonds-it adds a lovely nutty finish that my guests notice every time.

Side Dishes

These Greek Yogurt Blueberry Muffins go wonderfully with a hot cup of coffee or a fresh glass of orange juice. For a more filling breakfast, pair them with scrambled eggs or a spinach frittata for a balanced meal that ll keep you energized.

Creative Ways to Present

For brunch gatherings, I love arranging the muffins on a pretty tiered stand with fresh blueberries and mint leaves scattered around for color. Wrapping individual muffins in cute parchment paper and tying with twine also makes for a sweet gift or lunchbox surprise.

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to 3 days, and they stay surprisingly moist. Just be sure they re completely cooled before sealing them up to avoid condensation that can make them soggy.

Freezing

These muffins freeze beautifully! After they cool, I pop them in a freezer bag or airtight container and freeze for up to 3 months. When I m ready to eat, I just thaw overnight in the fridge or gently warm them in the microwave.

Reheating

To bring muffins back to life, I heat them in the microwave for about 15-20 seconds or warm them in a toaster oven at 300°F for 5 minutes-it revives that fresh-baked taste and texture I love so much.

FAQs

Final Thoughts

This Greek Yogurt Blueberry Muffins Recipe quickly became one of my go-to bakes because it delivers exactly that perfect balance of wholesome goodness and sweet comfort. I love sharing them with family and friends because they re simple enough for an everyday breakfast, yet special enough to impress. Give this recipe a try-you ll find it s just as easy, forgiving, and delicious as I promised, and you might even decide to keep a batch in the freezer for those busy mornings.

Greek Yogurt Blueberry Muffins Recipe

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• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Greek-American
• Diet: Vegetarian

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Description

Delightfully moist and wholesome Greek Yogurt Blueberry Muffins made with rolled oats, honey, and fresh blueberries. These muffins offer a perfect balance of natural sweetness and a tender crumb, ideal for a nutritious breakfast or snack.

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Ingredients

Units USM Scale 1x2x3x

Wet Ingredients

• 1 cup plain Greek yogurt
• 1/4 cup milk
• 1/3 cup honey or maple syrup
• 1 egg
• 2 Tbsp vegetable oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup old fashioned rolled oats
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Add-ins

• 1 cup fresh blueberries or frozen blueberries

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Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, milk, honey or maple syrup, egg, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
3. Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, cinnamon, baking soda, and salt, ensuring they are well incorporated.
4. Mix Batter: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter to distribute evenly without crushing them.
6. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
7. Bake Muffins: Bake in the preheated oven for about 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool Muffins: Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.

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Notes

• Use fresh blueberries for best texture, but frozen blueberries can be used without thawing.
• Do not overmix the batter to keep muffins light and fluffy.
• Honey or maple syrup can be adjusted according to desired sweetness.
• These muffins freeze well and can be reheated gently before serving.

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Nutrition

• Serving Size: 1 muffin
• Calories: 150 kcal
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 35 mg