Greek Yogurt Blueberry Muffins

4.46 from 33 votes

These Greek Yogurt Blueberry Muffins are light and fluffy and bursting with juicy fresh blueberries in every bite!

fluffy greek yogurt blueberry muffins
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Just about every day I get a comment from someone raving about how much they love my Greek Yogurt Chocolate Chip Muffins recipe. This was the first time I tried making muffins with greek yogurt and I have loved it ever since!

Since I created that recipe I have gone on to create other incredible muffin recipes featuring greek yogurt like these greek yogurt blueberry muffins, my best Healthy Chocolate Muffins and Blueberry Mini Muffins.

These blueberry muffins are so light and fluffy, easy to throw together, and taste incredible!

Fresh lemon zest is a must in blueberry muffins and this recipe tastes so yummy, like a fresh baked muffin straight from the bakery.

two yogurt blueberry muffins stacked

You can find the full recipe and instructions at the bottom of this post, but here’s what you need to make these muffins.

Ingredients you need

  • plain whole milk greek yogurt: the unsweetened kind
  • olive oil
  • eggs
  • vanilla extract
  • salt
  • fresh blueberries
  • lemon zest
  • baking powder & baking soda
  • sugar
  • all purpose flour
ingredients needed to make yogurt blueberry muffins

How to make greek yogurt blueberry muffins

Step 1: In a bowl, whisk together your dry ingredients: all purpose flour, salt, baking soda, and baking powder.

dry ingredients in a bowl

Step 2: Whisk together the wet ingredients in a separate bowl: plain greek yogurt, lemon zest, sugar, eggs, vanilla extract, and olive oil.

Step 3: Add the dry ingredients to the wet, and mix until just combined (do not over mix).

Gently fold in the blueberries with a rubber spatula.

Step 4: Line a muffin tin with muffin liners. I prefer to use parchment paper liners, as they never stick.

If you use regular muffin liners, spray them with cooking spray to help the blueberry muffins not stick. Distribute the muffin batter evenly into the 12 muffin tins.

filling muffin tins with muffins batter

Step 5: Bake the blueberry muffins at 350 degrees for 20-22 minutes, until a toothpick inserted comes out clean. Remove the muffins onto a wire cooling rack to cool completely.

Do these blueberry muffins need to be refrigerated?

I prefer to refrigerate my muffins for keeping the quality the best. Once totally cooled, transfer your muffins to an airtight bag or container, and store in the fridge for 1-3 days. When you are ready to eat one, pop it in the microwave for 20-30 seconds to warm it up!

greek yogurt blueberry muffins in the pan

Greek yogurt makes these muffins so light and airy and the perfect texture. I love using yogurt in muffins for this reason and these are the best blueberry muffins!

greek yogurt muffin with a bite taken out to show the inside
yogurt blueberry muffins on a cooling rack
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fluffy greek yogurt blueberry muffins
4.46 from 33 votes

Greek Yogurt Blueberry Muffins

By: Joy Shull
These greek yogurt blueberry muffins are light and fluffy and make a great snack!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12

Ingredients 

  • 1 cup whole milk plain greek yogurt
  • cup olive oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup sugar
  • 1 ¾ cups all purpose flour
  • 1 cup blueberries, rinsed and patted dry

Instructions 

  • Whisk together the flour, salt, baking soda, and baking powder
  • In a separate bowl, whisk the eggs, then add the olive oil, vanilla, lemon zest, Greek yogurt, and sugar until combined
  • Fold the dry ingredients into the wet until just combined using a rubber spatula, then fold in the blueberries gently
  • Line a muffin tin with parchment paper liners and distribute the blueberry muffin batter evenly into the cups
  • Bake the greek yogurt blueberry muffins at 350 degrees for 20-22 minutes, until a toothpick inserted comes out clean
  • Allow to cool completely, then store leftovers in an airtight container in the fridge and enjoy within 2-3 days.

Notes

Nutrition

Calories: 199kcal, Carbohydrates: 29g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 147mg, Potassium: 65mg, Fiber: 1g, Sugar: 14g, Vitamin A: 48IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg
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4 Comments

  1. Made these today. So moist and delicious. I swapped homemade applesauce for the olive oil, added 1 tsp cinnamon, and used frozen blueberries. Will definitely make again.

  2. These are so good!!
    I used Bob’s Red Mill gluten free flour, added some chia seeds and unflavored collagen powder, and baked them in a mini muffin tin. They are so, so good! Thank you for the recipe!