Blueberry Greek Yogurt Muffins
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Blueberry Greek Yogurt Muffins are a delicious muffin recipe perfect for breakfast, after school, and just as a treat! The blueberries and blueberry greek yogurt gives it a great blueberry flavor!
Blueberry Greek Yogurt Muffins
My family sure loves muffins. They are great for breakfast, after school, and just when you want a little snack. While we sure love a delicious sugar filled muffin, we wanted to add a healthier option to our menu. This muffin is filled with delicious blueberry flavor from fresh or frozen blueberries and your favorite blueberry greek yogurt.
Ingredients needed for Blueberry Greek Yogurt Muffins
- flour
- sugar
- baking agents
- blueberry greek yogurt
- milk
- vanilla
- eggs
- oil
- cinnamon
- blueberries, fresh or frozen
How to make Blueberry Greek Yogurt Muffins?
The ingredients for these Blueberry Greek Yogurt muffins are pretty minimal and uses only small amounts of oil, and sugar. Using greek yogurt helps keep the muffins moist and flavorful without all that added fat. We like to add a touch of vanilla and a teaspoon of cinnamon to blend all the flavors.
- In a small bowl mix together the flour, sugar, salt, baking powder, baking soda, and cinnamon.
- In another bowl, combine the egg, yogurt, oil, milk and vanilla. Stir into dry ingredients just until combined. Add a touch more milk or yogurt if needed.
- Fold in blueberries. Fill greased or paper lined muffin cups three-fourths of the way full. Bake at 350 degrees for 20-22 minutes or until toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing muffins to cool completely on a wire rack.
What greek yogurt should I use?
You can use any kind of greek yogurt that your family prefers. We like to use Dannon Light and Fit Blueberry but feel free to use whatever brand you like. If you can’t find blueberry you could also use a Mixed Berry flavor or vanilla, although the blueberry flavor won’t be as strong in your muffin.
Blueberry Greek Yogurt Muffins
Ingredients
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 cup blueberry greek yogurt, can sub for vanilla
- 1 egg
- 3 TBSP oil
- 1/4 cup milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2-3/4 cup blueberries, fresh or frozen*
Instructions
- In a small bowl, combine the flour, sugar, salt, baking powder, baking soda and cinnamon.
- In another bowl, combine the egg, yogurt, oil and milk and vanilla. Stir into dry ingredients just until moistened. Add a touch more milk or yogurt if needed.
- Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Notes
- If using frozen blueberries, keep them frozen until you add them to the batter to prevent your batter from turning purple.
These muffins are yummy. I took some to work for my co-workers, they LOVED them and asked for the recipe. Very moist & yummy.
Made these with an individual serving of Chobain blueberry yogurt. Very moist and delicious. I use a large Pyrex measuring dish with a spout makes it easier to pour the batter.
How many ounces of yogurt? I could not find that brand and substituted but the batter was so dry I had to add some plain Greek yogurt. They were then “over moist”.
Yeah for Price Chopper!!! I haven’t heard of them since I moved out west. It’s King Soopwr country out here
I just made this but unfortunately they were not that good. My boyfriend would not even take a second bite. I like healthhy recipes so I will probably end up eating them..I was just excpecting more yumminess. I follwed recipe to the T. Also it would be helpful to state how many and what size muffin pans to fill because different amount and sizes require different cooking times. Tip to anyone that tries these healthy treats: It is not easy to pour the mix into the muffin cups because THEY ARE SOOPER STICKY AND THICK. After trying to mix the wet to the dry mix, it almost seems as thought your making a loaf of bread it is so THICK and sticky and seems to have too much flour to the mix. Just my thoughts. Worth a try.
Can I use normal yogurt instead greek?
I haven’t personally tried this myself but I don’t see why you would have any problems 🙂
I used plain, still yummy!
just checking – that’s an individual sized Greek yogurt and not the large size?
How many muffins will this recipe yield?
about 15 🙂
Those muffins look so good! My daughter loves anything with blueberries in it so I know she’d gobble these right up! #client