These greek yogurt blueberry muffins are packed full of protein. An easy naturally sweetened low fat blueberry muffin recipe that the whole family will love!
Using greek yogurt in muffins is the best secret for perfectly soft and fluffy, protein packed muffins that taste incredible!
You can use either whole fat or non fat greek yogurt, and either will work fine.
For this recipe, we are using 0% greek yogurt for a lower fat muffin.
The only important thing to remember is to buy the unsweetened variety of yogurt, not the flavored kind.
How to make greek yogurt blueberry muffins
Step 1: in a bowl, whisk together your dry ingredients – flour, salt, baking soda, and baking powder.
You can use either all purpose flour or whole wheat pastry flour for this recipe.
Step 2: whisk together the wet ingredients in a separate bowl: greek yogurt, real maple syrup, eggs, vanilla extract, and coconut oil.
For this recipe, you want the real pure maple syrup, not the fake stuff.
Real, pure maple syrup is one of my favorite natural sweeteners to use in baked goods!
Step 3: add the dry ingredients to the wet, and mix until just combined (do not over mix). Then gently fold in the blueberries.
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 muffins not stick.
Distribute the muffin batter evenly into the 12 muffin tins.
If you do not want to serve these muffins with honey butter, I suggest sprinkling the tops before baking with coarse sugar.
The muffins are very lightly sweet and would not be sweet enough without the honey butter on top.
Step 4: Bake at 350 degrees for 18-22 minutes, until a toothpick inserted comes out clean.
How to make honey butter
To keep these muffins naturally sweetened, I topped them with easy homemade honey butter!
To make honey butter, soften 3 tablespoons of unsalted butter.
Mix the butter together with 1 tablespoon of honey and a dash of sea salt.
You can use mixers, but I just used a fork and mixed until smooth for less cleanup.
You can keep your honey butter in an airtight container in the fridge until ready to smear on those delicious greek yogurt blueberry muffins!
If you don’t want to make honey butter, just cut each warm blueberry muffin in half, spread on a little butter, then drizzle on some honey.
Simple and oh so delicious!
We love these muffins and they make such a great soft & fluffy satisfying protein packed breakfast or snack.
Do 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!
More Blueberry Recipes
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- 1 cup plain 0% greek yogurt
- 1/4 cup coconut oil, melted and cooled (measure while solid)
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup real maple syrup
- 1 1/2 cups all purpose flour or whole wheat pastry flour
- 1 cup blueberries
- In a mixing bowl, whisk together the flour, salt, baking soda, and baking powder
- In a separate larger bowl, whisk together the plain greek yogurt, real maple syrup, eggs, vanilla extract, and coconut oil
- Add the dry ingredients to the wet, and use a rubber spatula to mix until just combined. Do not over mix.
- Gently fold the blueberries into the batter
- Line a muffin tin with parchment paper liners (these do not stick), or spray regular liners with cooking spray.
- Distribute the batter into the 12 muffin cups
- Sprinkle the tops with coarse sugar before baking (optional). I skipped this step in favor of the naturally sweetened honey butter I served them with. Either way, these muffins are very lightly sweet and will need a little extra sweetener when topping.
- Bake at 350 degrees for 18 - 22 minutes, until a toothpick inserted comes out clean
- Serve topped with homemade honey butter, or just spread with butter and drizzle a little honey on top.
- Allow to cool completely, then store leftovers in an airtight container in the fridge and enjoy within 1-3 days.
How to make homemade honey butter
Soften 3 tablespoons of unsalted butter.
Whip the butter with 1 tablespoon of honey and a dash of salt. You can use mixers, or just mix it together with a fork until smooth.
Store in an airtight container in the fridge.
Amount Per Serving: Calories: 286Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 182mgCarbohydrates: 47gFiber: 3gSugar: 13gProtein: 8g