Greek Yogurt Blueberry Muffins
on Mar 18, 2024, Updated Apr 08, 2025
These Greek Yogurt Blueberry Muffins are easy to make and taste amazing!
Muffins with greek yogurt are delicious!
Just about every day I get a comment from someone raving about how much they love my Greek Yogurt Chocolate Chip Muffins recipe.
That recipe 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.
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
This recipe uses basic ingredients but packs big flavor!
- Plain whole milk greek yogurt: the unsweetened variety.
- Olive oil: or any neutral flavored cooking oil.
- Eggs
- Vanilla extract
- Salt
- Fresh blueberries
- Lemon zest: I love adding lemon zest to any blueberry recipe.
- Baking powder & baking soda
- Sugar
- All-purpose flour
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.
Step 2: Whisk together the wet ingredients in a separate bowl: the plain greek yogurt, lemon zest, sugar, eggs, vanilla extract, and olive oil.
Recipe Tip
Have your blueberry muffins been missing that “wow” factor? Be sure not to skip the fresh lemon zest! It seems small, but really adds that extra pop of flavor that makes these muffins so good.
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.
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 makes these muffins so light and soft and the perfect texture. I love using yogurt in muffins for this reason and these are the best blueberry muffins!
More Recipes
Greek Yogurt Blueberry Muffins
Ingredients
- 1 cup plain whole milk greek yogurt
- 1/3 cup olive oil, or neutral flavored cooking oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 3/4 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 (or spray regular liners with cooking spray). 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 the muffins to cool completely, then store leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
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.
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!
Excellent, flavorful muffins the whole family enjoyed. I followed the recipe to a T. Thank you!
So glad you enjoyed the recipe Valerie!