If you’re looking for a wholesome treat that’s bursting with flavor and texture, these Greek Yogurt Blueberry Muffins Recipe are just what you need. They strike the perfect balance between moist and fluffy, with a natural sweetness from honey and tart bursts of fresh blueberries that make every bite delightful. Using Greek yogurt not only adds a lovely tang but also keeps these muffins incredibly tender and rich without relying on heavy butter. Whether it’s a busy morning or a cozy afternoon snack, this recipe brings wholesome goodness and bright flavors together in one simple muffin.

Greek Yogurt Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Greek Yogurt Blueberry Muffins Recipe plays a key role in creating the perfect muffin. From the creamy texture of Greek yogurt to the gentle warmth of cinnamon, these elements combine effortlessly to make each muffin a little masterpiece.

1 cup plain Greek yogurt: Adds moisture and a slight tang, keeping muffins soft and tender.
¼ cup milk: Helps thin the batter just enough for a light crumb.
⅓ cup honey (or maple syrup): A natural sweetener that imparts floral notes while keeping muffins moist.
1 egg: Binds ingredients and provides structure for fluffy muffins.
2 Tbsp vegetable oil: Keeps the muffins soft and prevents drying out.
1 tsp vanilla extract: Enhances the flavor with a warm, aromatic touch.
1 cup old fashioned rolled oats: Adds heartiness and a slight chewiness for texture contrast.
¾ cup all-purpose flour: The base that gives these muffins their structure.
1 tsp baking powder: Helps the muffins rise beautifully and stay light.
1 tsp cinnamon: Adds a cozy warmth that pairs perfectly with blueberries.
½ tsp baking soda: Works with the Greek yogurt to provide lift and tenderness.
¼ tsp salt: Balances the sweetness and enhances overall flavor.
1 cup fresh blueberries (or frozen): Bursts of juicy sweetness that brighten every bite.

How to Make Greek Yogurt Blueberry Muffins Recipe

Step 1: Prepare your oven and muffin pan

Start by preheating your oven to 350°F (175°C). Line your muffin pan with paper liners or lightly grease each cup to ensure the muffins come out easily without sticking. This small step makes cleanup a breeze and helps maintain that perfect muffin shape.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the Greek yogurt, milk, honey (or maple syrup), egg, vegetable oil, and vanilla extract until everything is smooth and combined. This creates a creamy base that will keep your muffins moist and flavorful.

Step 3: Combine the dry ingredients

In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt. This mix helps distribute the leavening agents and spices evenly, ensuring that every muffin is flavorful and rises perfectly.

Step 4: Bring wet and dry together

Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are absolutely okay. Overworking the batter can make muffins dense instead of light and fluffy.

Step 5: Fold in blueberries

Gently fold in the fresh or frozen blueberries, taking care not to break them up too much. This step adds those delightful juicy bursts in every bite, giving your muffins a beautiful pop of color and flavor.

Step 6: Fill muffin cups

Divide the batter evenly into your prepared muffin tin, filling each cup about three-quarters full. This helps muffins bake evenly and develop that light, domed top we all love.

Step 7: Bake to golden perfection

Bake for 18 to 22 minutes or until the tops turn golden brown and a toothpick inserted in the center comes out clean. The aroma during baking is irresistible—prepare to fall in love!

Step 8: Cool before enjoying

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and keeps the texture just right.

How to Serve Greek Yogurt Blueberry Muffins Recipe

Garnishes

To elevate your Greek Yogurt Blueberry Muffins Recipe, sprinkle a little coarse sugar on top before baking for a sparkling sweet crust. Alternatively, after baking, a light drizzle of honey or a dusting of powdered sugar adds an inviting touch and extra sweetness.

Side Dishes

Pair these muffins with a fresh fruit salad or creamy Greek yogurt topped with a drizzle of honey and nuts for a balanced breakfast or snack. They also make a wonderful companion to a hot cup of coffee or tea for a comforting mid-morning treat.

Creative Ways to Present

Try slicing muffins in half and spreading a layer of cream cheese or almond butter for an added indulgence. For brunch, serve alongside smoked salmon and fresh greens—the sweet and savory combo is an absolute winner. You can even turn these into mini muffins for parties or pack them in lunchboxes for an energizing snack.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Greek Yogurt Blueberry Muffins Recipe stored in an airtight container at room temperature for up to 2 days. To maintain freshness, it’s best to avoid refrigeration unless your kitchen is very warm, which can dry muffins out.

Freezing

These muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to 3 months, so you always have a tasty treat handy whenever a craving hits.

Reheating

To enjoy frozen muffins, thaw them at room temperature or warm them in the microwave for about 20 seconds. This brings back that just-baked softness and makes every bite taste fresh and comforting.

FAQs

Can I use frozen blueberries in this Greek Yogurt Blueberry Muffins Recipe?

Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure not to thaw them fully to prevent the batter from becoming too watery. Fold them in gently straight from the freezer for best results.

Is it necessary to use Greek yogurt in this recipe?

Greek yogurt is key here for its thickness and tangy flavor, which keeps the muffins moist and adds a subtle richness. You could try regular yogurt, but the texture and flavor might be a bit different.

Can I substitute honey with maple syrup?

Yes, maple syrup makes a perfect substitute if you want a different kind of natural sweetness with a hint of caramel. Both work beautifully and keep the muffins moist without overpowering the blueberry flavor.

How do I know when the muffins are done baking?

The best test is to insert a toothpick in the center of one muffin. If it comes out clean or with just a few moist crumbs, the muffins are ready. The tops should be golden brown and spring back lightly when touched.

Can I make this recipe gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free blend and make sure your oats are certified gluten-free. This way, you can enjoy the same delicious Greek Yogurt Blueberry Muffins Recipe without any gluten concerns.

Final Thoughts

There is something incredibly comforting about whipping up a batch of these Greek Yogurt Blueberry Muffins Recipe. They are simple, nourishing, and packed with bright, summery flavors that lift your spirits with every bite. Whether you’re baking for yourself, family, or friends, this recipe consistently delivers joyful moments and irresistible aromas. Give it a try and watch how these muffins quickly become a beloved staple in your kitchen!

Greek Yogurt Blueberry Muffins Recipe

★★★★★

5 from 14 reviews

Author: Jack
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Greek Yogurt Blueberry Muffins are a wholesome and delicious treat, combining the creamy tang of Greek yogurt with the natural sweetness of blueberries. Perfect for breakfast or a healthy snack, these muffins are moist, fluffy, and baked with wholesome ingredients like oats and honey for a nutritious twist on a classic favorite.

Instructions

Preheat the oven and prepare pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
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 well combined.
Combine dry ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices.
Mix wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Fold in blueberries: Carefully fold in the fresh or frozen blueberries, distributing them evenly throughout the batter without crushing them.
Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising.
Bake: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can substitute honey with maple syrup for a vegan-friendly alternative.
Using frozen blueberries works well—just do not thaw them before folding into the batter to prevent too much color bleed.
For gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend and make sure oats are certified gluten-free.
Do not overmix the batter to maintain a light and fluffy texture.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American, Greek-inspired

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 9g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg

Keywords: blueberry muffins, Greek yogurt muffins, healthy muffins, breakfast, snack, baked good, honey muffins