Greek Yogurt Blueberry Muffins

These Greek yogurt blueberry muffins are soft, fluffy, and seriously addictive, with zero oil needed to get there. A simple cinnamon sugar crumble on top takes them from good to can't-stop-eating-them good. Bonus: this easy batch of muffins sneaks in a nice protein boost, thanks to the Greek yogurt!

🤔What Does Adding Greek Yogurt Do To Muffins?

Greek yogurt is basically a muffin's best-kept secret. It adds moisture without needing a drop of oil, so every bite stays soft and fluffy instead of dry or crumbly. It also brings a subtle tang that balances out the sweetness, plus a healthy boost of protein you won't even notice is there.

Pro tip: For the best results, stick with full-fat, plain whole milk Greek yogurt (I love Chobani), since it's thick and rich enough to really boost moisture. Definitely avoid using regular/non-Greek yogurt, which is too watery and won't give you the same effect.

🫐Using Fresh vs. Frozen Blueberries: What You Need To Know

It's no secret that using fresh blueberries in baked goods, from Blueberry Buckle to Blueberry Crumble Pie, gives an automatic pop of color and flavor boost. Fresh blueberries also hold their shape well, making them the better choice whenever possible.

So what about frozen blueberries for these Greek yogurt blueberry muffins? I only recommend using them if you have no other option.

Frozen blueberries can result in a soggy batter, since they release a lot of moisture as they bake. This can also lead to color bleeding, turning the batter gray. Frozen berries also tend to sink more as well.

If you have to use frozen blueberries, don't defrost them beforehand. It's the same advice I give for frozen cranberries, which I often use in my Cranberry Muffins. Since blueberries naturally contain a lot of water, defrosting them causes them to deflate and turn mushy.

🥘Ingredients Needed For This Blueberry Muffin Recipe With Greek Yogurt

• Flour, baking soda, & salt: These pantry staples form the base of the batter, giving the muffins structure, balanced flavor, and a light, fluffy rise.
• White sugar & brown sugar: This sugar combination adds the perfect level of sweetness, while brown sugar brings a subtle hint of molasses flavor.
• 1 stick butter: Adds rich flavor and helps create a soft, tender crumb throughout the muffins.
• Whole milk Greek yogurt: Adds moisture and a healthy protein boost, keeping these muffins soft and fluffy without needing any oil.
• 2 eggs & vanilla extract: Eggs help bind the batter together, while vanilla adds warm, aromatic depth to the overall flavor.
• Milk: Thins the batter slightly, ensuring the muffins bake up moist and tender. I recommend using 2% in this recipe.
• Fresh blueberries: The star of the recipe, adding natural sweetness and a pop of color and flavor in every bite.
• Brown sugar & cinnamon (for topping): This simple mixture creates a sweet, crunchy, cinnamon sugar crumble that bakes right into the top of each muffin.

See recipe card for quantities.

🔪How To Make Greek Yogurt Blueberry Muffins

Step 1: Combine flour, baking soda, and salt; set aside.

Step 2: Cream softened butter with sugars; add Greek Yogurt, vanilla, and milk. Stir in eggs, but do not overbeat

Step 3: Add dry ingredients to wet bowl; stir until just combined. Gently fold in blueberries.

Step 4: Spoon muffin batter into lined muffin pan. Top with cinnamon sugar mixture; bake.

For step-by-step instructions, see the printable recipe card below.

Hint: Using room temperature eggs and dairy allows for easier mixing and a smoother batter. If possible, have those ingredients sit out for at least 30 minutes on the counter before you start.

🌿Healthy Ingredient Substitutions

• Whole Wheat Flour for All-Purpose Flour: Swapping in whole wheat flour (or a half-and-half blend) adds extra fiber and nutrients without drastically changing the texture.
• Coconut Sugar for White Sugar: Using coconut sugar in place of white sugar offers a lower glycemic option with a subtle caramel-like flavor.
• Unsweetened Applesauce for Butter: Replacing 2 tablespoon of the butter with 2 tablespoon of unsweetened applesauce cuts back on fat while still keeping the muffins moist and tender.

📖Easy Recipe Variations

• Lemon Blueberry Muffins: Add fresh lemon zest and a splash of lemon juice to the batter for a bright, citrusy twist.
• Mixed Berry Muffins: Swap in a mix of fresh blueberries, raspberries, and blackberries for a colorful, flavorful berry medley.
• Chocolate Chip Blueberry Muffins: Fold in a handful of mini chocolate chips along with the blueberries for a sweet, indulgent twist on this recipe.

For a muffin shortcut recipe, see our Muffins Made From Pancake Mix.

🧁The Benefits Of Using Paper Liners For Muffins

Using paper liners makes it easy to remove the muffins from the tin without sticking, keeping that soft, tender texture intact. For this recipe especially, it's a good idea to lightly spritz the liners with cooking spray first. Because there's no oil in this recipe, there's less fat in the batter, which can cause the Greek yogurt blueberry muffins to stick to the paper as they cool.

🍶Storing And Freezing Blueberry Muffins

To Store: Keep the muffins in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to a week.

To Freeze: Place the cooled muffins in a freezer-safe bag or container, separating layers with parchment paper if stacking, and freeze for up to 3 months.

To Reheat: Thaw frozen muffins at room temperature or in the microwave for 20-30 seconds, until warmed through.

✅Avoiding Common Mistakes When Making Blueberry Muffins

Even a simple recipe like blueberry muffins using Greek yogurt can go wrong if a few key steps are missed. Here are some common mistakes to watch out for:

• Overmixing the batter: This develops too much gluten, resulting in dense, tough muffins instead of soft and fluffy ones.
• Skipping the flour toss: Tossing fresh blueberries in 1 tablespoon of flour before folding them in helps prevent them from sinking to the bottom as the muffins bake.
• Overfilling the muffin cups: Filling them too full can cause the batter to overflow or bake unevenly, instead of rising into a neat, domed top.
• Leaving muffins in the hot pan: Letting muffins sit too long in the pan after baking can trap steam, making the bottoms soggy instead of staying light and fluffy.

❓Greek Yogurt Blueberry Muffins FAQ

🫐More Recipes With Blueberries

Looking for other tasty recipes like this blueberry muffin recipe with Greek yogurt? Try these, and find more on our From Scratch Desserts page:

🥛More Recipes With Greek Yogurt

These are some of my other favorite easy, healthy recipes to make with Greek yogurt:

📋Recipe With Step-By-Step Instructions

Greek Yogurt Blueberry Muffins

Kitchen Ready Betty

These soft and fluffy Greek yogurt blueberry muffins are packed with fresh berries and topped with a sweet cinnamon sugar crumble. Made without any oil, this easy recipe uses full-fat Greek yogurt for a perfectly moist texture and a healthy protein boost.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Rest Time 15 minutes mins

Total Time 48 minutes mins

Course Breakfast, Dessert, Desserts

Cuisine American

Servings 12

Calories 270 kcal

Equipment

• 12 muffin liners spritzed with cooking spray
• muffin pan
• 2 mixing bowls
• whisk
• large spoon
• wire cooling rack

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Ingredients

  

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• 2 cups flour spooned and leveled into measuring cup
• 2 teaspoon baking soda
• ½ teaspoon salt
• 1 stick (½ cup) salted butter softened to room temperature
• ½ cup white sugar
• ¼ cup light brown sugar
• ½ cup whole milk plain Greek yogurt at room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup 2% milk at room temperature
• 2 large eggs at room temperature
• 1 pint (2 cups) fresh blueberries washed and dried
• ½ cup light brown sugar for the topping
• 1 teaspoon ground cinnamon for the topping

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Instructions

 

• Preheat oven to 400℉. Add liners to muffin pan; lightly spritz liners with cooking spray.
• In a medium mixing bowl, whisk together flour, baking soda, and salt; set aside.
• In a large mixing bowl, cream softened butter with white and brown sugars. Stir in Greek Yogurt, vanilla, and milk. Add eggs, one at a time. Stir to fully incorporate, but do not overbeat.
• Add flour mixture to the large wet ingredients bowl. Stir until just combined. Batter will be thick and lumpy, which is ok.
• Gently fold in blueberries; stir until just incorporated.
• Using a large spoon, dollop muffin batter into liners. Batter should come close to the top of the liners.
• Mix ½ c brown sugar with cinnamon. Sprinkle this mixture on top of the muffin batter.
• Bake muffins for 18-23 minutes, or until a toothpick comes out clean.*
• Allow muffins to cool in pan for just a few minutes before transferring them to a wire rack to fully cool.

Notes

*Ovens vary. Check for doneness a minute or two before the recipe's suggested baking time, and then every two minutes.

Using room temperature eggs and dairy allows for easier mixing and a smoother batter. If possible, have those ingredients sit out for at least 30 minutes on the counter before you start.

Using paper liners makes it easy to remove the muffins from the tin without sticking, keeping that soft, tender texture intact. For this recipe especially, it's a good idea to lightly spritz the liners with cooking spray first. Because there's no oil in this recipe, there's less fat in the batter, which can cause the muffins to stick to the paper as they cool.

See above post for more tips, including storing and freezing instructions.

Nutrition

Serving: 1 muffinCalories: 270kcalCarbohydrates: 43gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 362mgPotassium: 103mgFiber: 2gSugar: 26gVitamin A: 308IUVitamin C: 4mgCalcium: 41mgIron: 1mg

Keyword blueberry muffins, breakfast muffins, cinnamon crumble muffins, easy muffin recipe, fresh blueberry muffins, greek yogurt blueberry muffins, healthy blueberry muffins, homemade blueberry muffins, moist blueberry muffins, no oil blueberry muffins, protein muffins

Tried this recipe?Let us know how it was!

_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}