Blueberry Greek Yogurt Muffins will quickly become your new favorite muffin recipe. These healthy blueberry muffins are moist, flavorful, and bursting with juicy blueberries. Made with whole grains, coconut oil, Greek yogurt, and low refined sugar so you can feel good enjoying one with your morning coffee or letting the kids gobble them up for a healthy snack.
These blueberry muffins get better by the day so make a batch for the week or stock the freezer for a quick snack all month.
This post contains affiliate links. I am an affiliate for Amazon Associates, and other brands, and earn a small commission on qualifying purchases. You’re by no means obligated to use my links but, if you do, thank you for supporting Organize Yourself Skinny.
Who doesn’t love a good classic blueberry muffin recipe? Not many! Unfortunately, most muffin recipes include more sugar than cupcakes and not ideal for a healthy breakfast or snack.
I love the convenience of muffins but don’t want to feed my kids sugar bombs after school. So, I’ve put together healthier versions of our favorite muffins. I’ve shared these healthy banana nut muffins, healthy carrot cake muffins, chocolate banana muffins, and today I’m sharing this Greek yogurt blueberry muffin recipe.
If I had to pick just one muffin to make every day the rest of my years, it would be this one!
Reasons You’ll Love This Recipe
- Simple to make. Within 25 minutes, homemade blueberry muffins are ready!
- Healthy – Wholesome ingredients are the stars in this blueberry muffin recipe! Whole grain and low sugar!
- Family-Friendly. Perfectly delicious, and everyone loves them! No battling to get the kids to eat one.
- Can make ahead for the week or freeze. Yep, these muffins are meal prep superstars!
The Ingredients
White whole wheat flour and all-purpose. This is my favorite flour combo when baking a healthy muffin recipe.
White whole wheat flour has the same nutrients as whole wheat flour, but it’s not as dense and doesn’t have as strong of a flavor. White all-purpose flour gives it a nice balanced texture. This flour combo is good if you’re new to whole grain baking.
You can use all whole white wheat flour if you want. The muffin texture will be more dense but still tender and tasty.
Eggs – adds structure and height to a muffin recipe.
Baking powder and baking soda – Both help the muffin rise.
Coconut palm sugar – you might have noticed this ingredient popping up in my recent baking recipes. It’s one of my new favorite sweeteners.
Coconut sugar is an unrefined sugar and adds a delicious sweet caramel-like flavor. While it’s still sugar, it’s unrefined and healthier. It doesn’t cause a spike in insulation levels like white sugar does.
If you don’t have coconut palm sugar, you can substitute dark brown sugar in this recipe.
Vanilla Greek yogurt – Greek yogurt is one of my favorite ingredients to use in muffin recipes. Not only does it add more protein and calcium, but Greek yogurt creates a moist, tender, pillowy soft texture.
Read the labels when choosing Greek yogurt because some brands include a lot of extra sugar. My favorite brand to use is either Siggi’s or Chobani.
You can also use plain greek yogurt to reduce sugar.
Blueberries – fresh or frozen blueberries will work.
Orange juice – not a common ingredient in blueberry muffins, but it adds a subtle citrusy flavor that enhances the blueberry and other flavors. Trust me; it’s delicious!
I recommend purchasing high-quality orange juice without any added sugars.
Coconut oil – Coconut is another favorite muffin ingredient. Geez, I guess I have many favorites. But coconut oil is a healthier alternative to canola oil or other refined oils. It also pulls its weight in creating an amazing texture.
If coconut oil isn’t available, you can substitute any oil or melted butter. If using butter, the texture will be cakier.
Vanilla extract – for flavor, of course!
FAQs
Greek yogurt is one of the secret ingredients to a fantastic healthy blueberry muffin recipe.
It keeps muffins super moist without getting squishy. The texture is melt in your mouth and quite frankly unmatched to muffins without greek yogurt.
Greek yogurt has a tanginess that magically delivers a delicious flavor to all muffin recipes.
The acidity in Greek Yogurt activates the baking soda, and this works to create a pillow-soft and fluffy muffin.
Trust me; Greek yogurt is the superstar in this blueberry muffin recipe!
No, Blueberry muffins made with Greek yogurt will stay fresh at room temperature for up 4 days. You can refrigerate to keep them fresh longer.
If you’re not going to eat the muffins within 4-5 days, you can freeze up to 3 months.
I’ll give more storage tips below.
I don’t recommend using fat-free yogurt because it’s filled with chemicals and additives that can ruin a healthy muffin recipe.
Low-fat yogurt should work fine, but I suggest sticking with whole milk or full-fat Greek yogurt for the best results.
Cooking Tips & Substitutions
These blueberry muffins are better after sitting for a few hours. Honestly, I think they taste more delicious the next day. This makes them perfect for weekly meal prep! So, make a batch on Sunday to eat for breakfast and snacks during the week.
Sift the dry ingredients. For years I’d just scoop out the flour and bake the muffin recipe. Then, one day I took 30 seconds to sift all the dry ingredients and never looked back! Sifting the flour helps to create a light and fluffy muffin.
Use plain Greek yogurt or a different flavor. My favorite greek yogurt flavor to use is vanilla. This adds to the flavor without overpowering the other ingredients. You can use plain greek yogurt for less sugar. Or use blueberry greek yogurt for extra blueberry flavor.
Use gluten-free flour. If you want to make a gluten-free muffin, oat flour is an excellent substitute for white whole wheat flour and all-purpose flour. I haven’t tested other gluten-free flours with this recipe.
Swap in other berries. Yes, I know this is a blueberry muffin recipe. But, if you’re out of blueberries, no worries. I’ve substituted other fresh and frozen berries in this recipe with success.
Substitute milk for juice. If you’re out of juice, then substitute almond milk or another non-dairy milk. You can also use dairy milk. If you still want that citrusy taste, add a tablespoon of lemon juice and some lemon zest.
Don’t be afraid of a thick batter. Muffin recipes made with Greek yogurt are on the thicker side. You might get the urge to stir in extra milk or juice. Don’t! Trust me; this dense muffin batter will bake into moist and fluffy healthy blueberry muffins.
Use a medium-size cookie scoop to fill the muffin cups. This is the easiest way to divide the muffin batter. I use about two scoops per cup!
Add some nuts. There are two types of people in this world. Those that like nuts in muffins and those that don’t. My family revolts with nuts in blueberry muffins, so I leave them out. But if you want some crunch and extra protein then stir in ½ cup of chopped walnuts. Yum!
Supplies
How to Make Blueberry Greek Yogurt Muffins (Step by Step)
- Start by setting the oven temperature to 400 degrees. Line a 12-cup muffin tin with liners, or spray with cooking spray. Set aside.
- Using a mesh strainer or sifter, sift the flours into a large bowl. Gently stir in the baking powder, baking soda, cinnamon, and salt. Make a well in the center and set it aside.
- In a separate bowl, use a whisk to lightly beat the eggs and coconut palm sugar together until blended and creamy. Then whisk in the greek yogurt, vanilla extract, orange juice, and coconut oil.
- Pour the wet mixture into the well of the dry mix and stir just until combined. You don’t want to over-mix the batter, or it will be tough.
- Gently fold in the blueberries.
- Divide the batter evenly among the liners, filling them to the top. I found it helpful to use a medium cookie scoop and use about two large scoops per muffin. The batter will be thicker but don’t worry; the muffins come out moist and delicious.
- Sprinkle the muffins with turbinado sugar.
- Bake for 15 – 18 minutes or until lightly brown on top and the toothpick comes out clean when inserted into a muffin.
- Take out, let cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.
How to Store
Muffins taste better the next day making them perfect for meal prep. Before storing the muffins, make sure to let them cool completely. This tip prevents them from getting soggy or ice crystals forming when storing in the freezer.
To store
Store the muffins at room temperature in a plastic or glass container. Put a paper towel underneath the muffins to absorb any excess moisture. Muffins will keep up to 4 days this way. If you want muffins to last longer, then freeze them.
To freeze
To freeze blueberry muffins, place them together into a freezer bag and lay flat in the freezer. This freezer tip will keep the muffins from sticking together. After the muffins are frozen, place the bag wherever you want in the freezer.
You can also wrap the muffin individually in plastic wrap before adding it to a freezer bag. If you plan to take the muffins on the go for lunch or snacks, having them wrapped will be helpful.
I recommend letting them thaw on the counter; this takes about 20 minutes. You can also reheat the muffins in the microwave. Heat in 10-second increments until the muffin thaws.
Blueberry Greek Yogurt Muffins
Blueberry Greek Yogurt Muffins will quickly become your new favorite muffin recipe. These healthy blueberry muffins are moist, flavorful, and bursting with juicy blueberries. Made with whole grains, coconut oil, Greek yogurt, and low sugar so you can feel good enjoying one with your morning coffee or letting the kids gobble them up for a healthy snack.
Print Pin Rate
Servings: 12
Calories: 179kcal
Ingredients
- Cooking spray or muffin liners
- 1 cup white whole wheat flour
- 3/4 cup white all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1/2 cup coconut palm sugar
- 1 cup vanilla greek yogurt
- 1 teaspoon pure vanilla extract
- ½ cup high-quality orange juice
- 1/4 cup melted coconut oil
- 1 ½ cups blueberries
- 1 tablespoon turbinado sugar optional
Instructions
-
Start by setting the oven temperature to 400 degrees. Line a 12-cup muffin tin with liners, or spray with cooking spray. Set aside.
-
Using a mesh strainer or sifter, sift the flours into a large bowl. Gently stir in the baking powder, baking soda, cinnamon, and salt. Make a well in the center and set it aside.
-
In a separate bowl, use a whisk to lightly beat the eggs and coconut palm sugar together until blended and creamy. Then whisk in the greek yogurt, vanilla extract, orange juice, and coconut oil.
-
Pour the wet mixture into the well of the dry mix and stir just until combined. You don’t want to over-mix the batter, or it will be tough.
-
Gently fold in the blueberries.
-
Divide the batter evenly among the liners, filling them to the top. I found it helpful to use a medium cookie scoop and use about two large scoops per muffin. The batter will be thicker but don’t worry; the muffins come out moist and delicious.
-
Bake for 16 – 18 minutes or until light brown on top and toothpick comes out clean when inserted into a muffin. Take out and let cool in the pan for 5 minutes and then move the muffins to a wire rack to finish cooling.
-
If using, sprinkle the tops of the muffins with turbinado sugar.
-
Bake for 15 – 18 minutes or until lightly brown on top and the toothpick comes out clean when inserted into a muffin.
-
Take out, let cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.
Notes
How to Store
Muffins taste better the next day making them perfect for meal prep. Before storing the muffins, make sure to let them cool completely. This tip prevents them from getting soggy or ice crystals forming when storing in the freezer. To store Store the muffins at room temperature in a plastic or glass container. Put a paper towel underneath the muffins to absorb any excess moisture. Muffins will keep up to 4 days this way. If you want muffins to last longer, then freeze them. To freeze To freeze blueberry muffins, place them together into a freezer bag and lay flat in the freezer. This freezer tip will keep the muffins from sticking together. After the muffins are frozen, place the bag wherever you want in the freezer. You can also wrap the muffin individually in plastic wrap before adding it to a freezer bag. If you plan to take the muffins on the go for lunch or snacks, having them wrapped will be helpful. I recommend letting them thaw on the counter; this takes about 20 minutes. You can also reheat the muffins in the microwave. Heat in 10-second increments until the muffin thaws.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Fiber: 1g | Sugar: 15g
Other Healthy Blueberry Recipes
Here are more healthy blueberry recipes.
Have you tried these blueberry greek yogurt muffins? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
&amp;amp;amp;lt;br /&amp;amp;amp;gt;&lt;br /&gt;<br> &amp;amp;amp;amp;amp;amp;lt;img src=”http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=wwwthismamawo-20″ alt=”” /&amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;lt;br /&amp;amp;amp;gt;&lt;br /&gt;<br>
