These Greek Yogurt Blueberry Muffins combine tangy Greek yogurt with naturally sweet blueberries to create a moist, scrumptious treat bursting with flavor. Perfect for breakfast or an anytime snack, they offer a healthy twist on traditional muffins while delivering a delightful, satisfying taste. Simply irresistible indulgence.

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I love baking these Greek Yogurt Blueberry Muffins that are a healthy treat perfect for a quick breakfast. In my recipe, i mix together 1 1/2 cups of all purpose flour with 2 tsp of baking powder, 1/2 tsp of baking soda and a pinch of salt to keep things balanced.

Then, i blend 3/4 cup granulated sugar with 1 cup plain Greek yogurt, 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla extract. Finally, 1 1/2 cups fresh blueberries are gently folded in.

These muffins are nutrient rich thanks to the protein-packed yogurt and are low in fat with the use of veg oil. They provide essential vitamins and minerals while being a moist, flavorful snack option for both kids and adults.

i often enjoy these muffins warm with a cup of tea for an easy, nutritious start to the day.

Why I Like this Recipe

I like this recipe because:
1. I love that it’s super simple to follow – the steps are easy and even when I mess up a little bit, it still turns out yummy.
2. I really dig that it uses Greek yogurt which makes the muffins moist and adds a healthy twist without sacrificing flavor.
3. I enjoy the burst of fresh blueberries in every bite. It gives a natural sweetness and a nice texture that makes me feel like I’m eating something fresh.
4. I also appreciate that it works perfectly as a quick breakfast or an after-school snack, so I always feel good knowing I can whip these up fast.

These Greek Yogurt Blueberry Muffins are totally awesome, cuz they have a whole bunch of blueberries and come out so fluffy every time. I love making them when blueberries are in season ’cause they taste extra fresh. Its kinda my own favorite muffin recipe even if it’s not perfect every time, and I like that it gives me a healthy breakfast option without a lot of fuss. Overall, theyre just a fun treat that makes my mornings a little brighter.

Ingredients

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All Purpose Flour provides carbs essential for structure and a slight hint of fiber.
Greek Yogurt adds tangy flavor, moisture, and protein; makes the batter rich and thick.
Eggs supply essential protein, helping bind ingredients together quickly for a tender crumb.
Fresh Blueberries are loaded with antioxidants and natural sugars, brightening flavor and appearance.
Granulated Sugar gives a touch of sweetness and a lively boost of flavor.
Vegetable Oil offers moisture and helps create a soft, tender crumb in every bite.
Baking Powder and Soda lighten the mix, producing soft and airy muffins every time.
Vanilla Extract gives a warm aroma, nicely rounding off the muffin flavor.

Ingredient Quantities

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1 cup plain Greek yogurt

2 large eggs

1/3 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups fresh blueberries

How to Make this

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1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well.

2. In a large bowl, whisk together 1 1/2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 3/4 cup granulated sugar.

3. In another bowl, beat 2 large eggs lightly then stir in 1 cup plain Greek yogurt, 1/3 cup vegetable oil, and 1 tsp vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix or your muffins might turn out tough.

5. Gently fold in 1 1/2 cups fresh blueberries. Be gentle so the blueberries don’t break up too much.

6. Scoop the batter evenly into the muffin cups, filling each about 2/3 full so they have room to rise.

7. Tap the muffin pan lightly on the counter to smooth out any bumps in the batter.

8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a cooling rack.

10. Enjoy your freshly baked Greek Yogurt Blueberry Muffins while they’re warm, perfect for breakfast or a snack!

Equipment Needed

1. Oven (make sure it’s preheated to 375°F)
2. Muffin tin (with paper liners or well greased)
3. At least two mixing bowls (one for the dry ingredients and one for the wet ingredients)
4. Whisk (for beating eggs and mixing dry ingredients)
5. Measuring cups and spoons (for all the ingredients)
6. Rubber spatula (for gently folding in the blueberries and mixing the batter)
7. Cooling rack (for transferring and cooling the muffins)
8. Toothpick (to test if the muffins are done)

FAQ

Can I use frozen blueberries instead of fresh ones?

Yeah you can use frozen but make sure you thaw them first and pat dry so your muffins don't get too soggy.

Can I swap out vegetable oil for another oil?

Sure, you can use a light olive oil or melted coconut oil but it might slightly change the flavor.

How long can I keep these muffins fresh?

They stay good in an airtight container for about 3 days at room temp or you can freeze them for up to 2 months.

Do I need to grease the muffin tin?

Yes, its best to either line with paper cups or lightly grease the tin to stop sticking.

Why do my muffins sometimes turn out dense?

If you mix the batter too much the muffins can get dense so mix just until the dry ingredients are moistened.

Greek Yogurt Blueberry Muffins Recipe Substitutions and Variations

All purpose flour: If you want a healthier twist, try using half whole wheat flour mixed with half all purpose, or if you’re gluten free, use a gluten free baking mix.
Greek yogurt: You can swap it with sour cream or even a thick coconut yogurt if you’re looking for a dairy free option.
Vegetable oil: Melted butter or coconut oil works pretty well if you want a richer flavour; don’t overdo it though.
Fresh blueberries: Frozen blueberries are a good alternative if you dont have fresh ones, just be sure to drain the extra juice.
Eggs: For a vegan version, mix one tablespoon of flaxseed meal with three tablespoons of water to replace one egg.

Pro Tips

1. Try not to overmix your batter once you add the wet ingredients cause if you do it all wrong, your muffins could get tough and chewy. Just stir ’em until you see no dry flour.

2. When you’re folding in the blueberries, go real gentle so they don’t break up too much. Broken blueberries can make the batter turn a bit blue and watery which kinda messes with the texture.

3. Always tap your pan lightly on the counter after filling the cups. This little trick helps get rid of any air bubbles which might otherwise cause weird holes in your muffins.

4. Use a toothpick to check your muffins before taking them out of the oven. Every oven is different so testing one a minute or two earlier than the recipe suggests can help prevent overbaking and drying them out.