These Blueberry Yogurt Muffins are soft, moist, and made with Greek yogurt for a protein boost. Perfect for meal prep, freezer-friendly, and ideal for easy breakfasts or grab-and-go snacks.
If you're looking for a soft, fluffy muffin everyone will love, these Blueberry Greek Yogurt Muffins are a must-make. They've quickly become a staple in my kitchen, and every batch I tested disappeared almost instantly. They're lightly sweet, super moist, and made with simple ingredients you likely already have on hand. The Greek yogurt gives them that perfect tender texture while adding a boost of protein, making them more satisfying than your average muffin. Paired with juicy blueberries, they have that bakery-style feel but are easy enough to make at home.
If you've tried my Banana Oatmeal Chocolate Chip Muffins or Apple Cinnamon All-Bran Muffins, you already know how muffins are a staple in my meal prep rotation. Make a batch at the start of the week, store them in the fridge or freezer, and you'll have an easy grab-and-go option ready whenever you need it.
Why This Recipe Is Dietitian Approved
- Higher in protein. Made with Greek yogurt to help keep you fuller for longer.
- Soft and super moist. The yogurt + oil combo gives them a tender, bakery-style texture.
- Perfect for meal prep. Freezer-friendly and great for quick, grab-and-go breakfasts or snacks all week.
Blueberry Greek Yogurt Muffins Recipe
Ingredients
Eggs. This recipe calls for two whole eggs.
Greek yogurt. The key ingredient! Any thick yogurt such as Greek yogurt or Siggi's will work, but the key is you need it to be THICK- this creates the perfect moist texture, reducing the oil while still offering a bit of added protein!
Milk. Any milk of choice will work great!
Vanilla extract. For flavor!
Olive oil. Adding a bit of olive oil in addition to the yogurt creates the perfect moist texture. Any neutral oil such as vegetable oil or grape seed oil can be substituted.
Honey. Our sweetener of choice. Maple syrup will also work as a great substitute if you prefer
Flour. All purpose flour is used here! Whale wheat flour will work however please note unless you use whole wheat pastry flour the muffins will be denser, and less fluffy!
Leavening agents. This recipe uses baking soda and baking powder to ensure the muffins rise!
Salt. A pinch of salt is essential for any sweet recipe!
Blueberries. I highly recommend using fresh blueberries for the best results!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 425F and prepare a 12-cavity muffin tray.
- In a large bowl, whisk together eggs, yogurt, milk, vanilla extract, oil and honey.
- In a separate bowl, sift together the flour, baking powder, baking side and salt.
- Slowly add the dry ingredients to the wet, using a spatula or wooden spoon to stir until just combined. Don't overmix!!
- Fold in the blueberries (see notes below for using frozen berries), and divide the batter into the prepared muffin tray (about ⅓ cup per cavity). Save a few blueberries for the tops of the muffins.
- Bake at 425F for 5 minutes, then reduce the heat in the oven to 350F (DO NOT open the oven between) and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out clean.
Substitutions and Variations
To make gluten-free: This recipe can easily be made gluten free by substituting all purpose flour for a 1:1 gluten free flour. My personal favorite is Queen St Bakery. Please note I have not tested this using flour substituted such as almond or oat flour.
To make dairy-free: I believe a thicker dairy free yogurt would work well here, I personally enjoy Siggi's dairy free. If you decide to try, let me know how it goes in the comments.
To make nut-free: This recipe is naturally nut free as written.
Use what you have on hand for this recipe! Some easy swaps:
- All purpose flour: whole wheat pastry flour
- Honey: maple syrup
- Plain Greek yogurt can be swapped with vanilla Greek yogurt for added sweetness!
Equipment
Storage
Once cooled completely, these Blueberry Greek Yogurt Muffins can be stored in an airtight container for 3-4 days at room temperature or up to 6-7 days in the fridge.
For longer storage you can freeze these muffins for up to 3 months. For best results I recommend individually wrapping each muffin and storing in a large freezer safe bag. You can defrost in the fridge overnight or in the microwave!
Top Tips for Success
When combining the dry and wet ingredients, be sure you are not over mixing! Once the dry ingredients are added you will only need to stir the batter about 8-12 times to ensure it is mixed! Over mixing the batter creates dense, rubbery muffins.
I always recommend using a silicone muffin tray or muffin liners for easy clean up!
Once baked, don't leave the muffins in the muffin tin for too long because they'll continue to bake and may become dry.
Frequently Asked Questions
I do not recommend substituting or omitting the oil as it is crucial for ensuring the correct texture!
Yogurt is always my secret ingredient for creating moist make goods while also decreasing the added fats from additional oils. Plus it's a great boost of protein!
More Muffin Recipes
If you liked these Greek yogurt muffins, try these recipes:
- White Chocolate Raspberry Bran Muffins
- Flourless Protein Banana Muffins
- Pumpkin Protein Muffins
- Blueberry Cottage Cheese Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these yogurt muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Blueberry Greek Yogurt Muffins
Ingredients
- 2 eggs
- 1 cup plain Greek yogurt (I use 2%)
- ¼ cup milk
- 2 taspoon vanilla extract
- ¼ cup olive oil (or neutral oil of choice)
- ½ cup honey
- 2 cups all purpose flour
- 1 teaspon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries * see notes
Instructions
- Preheat the oven to 425F and prepare a 12-cavity muffin tray.
- In a large bowl, whisk together eggs, yogurt, milk, vanilla extract, oil and honey.
- In a separate bowl, sift together the flour, baking powder, baking side and salt.
- Slowly add the dry ingredients to the wet, using a spatula or wooden spoon to stir until just combined. Don't overmix!!
- Fold in the blueberries (see notes below if using frozen berries), and divide the batter into the prepared muffin tray (about ⅓ cup per cavity). Save a few blueberries for the tops of the muffins.
- Bake at 425F for 5 minutes, then reduce the heat in the oven to 350F (DO NOT open the oven between) and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out clean.
Nicole Addison says
We have been OBSESSED with these muffins! I hope you enjoy!