By now, you’ve probably figured out that I love muffins and pancakes.
I’ve already written a beautiful, fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
My greek yogurt pumpkin muffin recipe became viral during the fall, so I thought I’d make one with blueberries.
If you love muffins, also check out my banana chocolate chip muffin recipe here.
These healthy blueberry Greek yogurt muffins are the kind of bake that makes you feel really good about what you’re eating, without feeling like you’re missing out on anything.
They’re soft, lightly sweet, packed with juicy blueberries, and have that tender crumb that comes from using Greek yogurt instead of loads of butter.
I started making these when I wanted a muffin I could grab in the morning with coffee, snack on mid-day, or even enjoy as a not-too-sweet dessert.
They’re wholesome, comforting, and honestly one of those recipes that just feels right to have on hand all week.
They’re quick to make, perfect for breakfast, snacks, or even a light dessert, and they’ll make your kitchen smell like a pumpkin spice dream.
I’ve added variations and substitutes at the bottom.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make Them Even Better (with affiliate links)
• Toss the blueberries in a little flour before folding them in to prevent sinking.
• Use thick Greek yogurt for the best texture.
• Sprinkle a little sugar on top before baking for a bakery-style finish.
• Let the muffins cool for at least 10 minutes to set properly.
• My favorite muffin tin for even baking
• A sturdy mixing bowl set I use all the time
• Reliable muffin liners that don’t stick
Healthy Blueberry Greek Yogurt Muffins
Course: DessertDifficulty: Medium12
Muffins10
minutes20
minutesIngredients
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 tsp cinnamon
• 1/2 cup plain Greek yogurt
• 1/3 cup maple syrup or honey
• 1 large egg
• 1/4 cup oil or melted butter
• 1 tsp vanilla extract
• 1 cup fresh blueberries
Directions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In another bowl, whisk the Greek yogurt, maple syrup, egg, oil, and vanilla extract until smooth and creamy. The mixture should look thick but pourable.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix, as this keeps the muffins soft and tender.
- Gently fold in the blueberries, trying not to crush them too much. Spoon the batter evenly into the muffin liners, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean. Let the muffins cool slightly before enjoying.
- I absolutely love these when I’m craving something sweet.
Substitutions and Add-Ins:
Swap blueberries for raspberries or chopped strawberries.
Use whole wheat flour for a heartier muffin.
Replace maple syrup with coconut sugar for a deeper sweetness.
Add lemon zest for a bright blueberry-lemon flavor.
Make them dairy-free using plant-based yogurt.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
These healthy blueberry Greek yogurt muffins are one of those recipes you’ll keep coming back to because they’re simple, reliable, and genuinely delicious.
They feel nourishing without being boring, and they’re perfect for busy mornings or quiet coffee breaks. I hope they become a regular bake in your kitchen, just like they are in mine.
If you loved this post, check out my other pumpkin recipes:
