Blueberry Greek Yogurt Muffins

Name: Blueberry Greek Yogurt Muffins
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (I always use Bob’s Red Mill 1:1 gluten-free flour); 2 tsp baking powder; ½ tsp ground cinnamon; 2 large eggs; ½ cup cane sugar; ¼ cup avocado oil; 2 tsp vanilla extract; ½ tsp fine sea salt; 1 cup Greek yogurt (I use full-fat yogurt); ½ cup + 2 tbsp milk (I used cashew milk); 1 cup blueberries; 1 tbsp turbinado sugar (optional)

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These Blueberry Greek Yogurt Muffins are gluten-free, light, and extra soft. They take less than 40 minutes to make, and each muffin has about 5 grams of protein! It's a great breakfast for busy weekdays or a snack you can take with you on the go. The muffins are also freezer-friendly and easy to reheat!

Three blueberry muffins stacked on a small wooden cutting board with fresh blueberries and more muffins in the background.

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Why You'll Love These Blueberry Greek Yogurt Muffins
Ingredients
Variations and Substitutions
Step-by-Step Instructions
Tips & Tricks!
Storing and Reheating
FAQs
More Muffins with Greek Yogurt
📖 Recipe

Why You'll Love These Blueberry Greek Yogurt Muffins

Light, soft, and easy to make - The ingredients are super simple, and the muffins are tested to work with a gluten-free flour (I use Bob's Red Mill). Greek yogurt gives the muffins extra moisture and makes them extra soft. Fresh blueberries pair so well with the yogurt and make these muffins perfect for late summer and fall.

Naturally high in protein - Greek yogurt is great for adding protein without any protein powder, and of course, eggs also add some protein. Each muffin has about 4.5 grams of protein and just 2 teaspoons of sugar!

Freezer-friendly - These muffins freeze really well and defrost easily either in the fridge, on the counter, or in the oven. They taste just as great reheated, so they're perfect for meal prep or when you're getting ready for a busy season.

Blueberry muffins on a gold wire rack with a small glass bowl of fresh blueberries on the left side and one muffin in the middle torn in half to show the fluffy inside.

Ingredients

All-purpose flour - You can use regular all-purpose flour, but I always use Bob's Red Mill gluten-free 1:1 flour in all of my baking, so these muffins can definitely be made gluten-free as well! That's the flour I recommend because other blends might give you different results.
Greek yogurt - These muffins were developed using full-fat Greek yogurt, so that's what I recommend.
Eggs - The eggs help bind everything together. I don't recommend using any vegan substitutes here.
Cane sugar - I like cane sugar in these muffins because it has a very neutral flavor that doesn't overpower the flavor of the blueberries. I don't recommend any liquid sweeteners; only use granulated sugar.
Avocado oil - I use 100% pure refined avocado oil in most of my cooking and baking, so that's what I opted for here. If you have a different neutral-tasting vegetable oil you like, you can use that instead. You can also use melted unsalted butter for more flavor and crispier muffin tops.
Blueberries - I recommend making these muffins with fresh blueberries. You can use frozen blueberries in a pinch, but they will turn the muffins a blueish color. Do not defrost them. I also recommend tossing the frozen blueberries in some cornstarch (or tapioca starch) to soak up the excess moisture.

Variations and Substitutions

Different berries - These muffins would also be delicious with raspberries, blackberries, or strawberries. I do recommend dusting them with cornstarch or tapioca starch before adding them to the batter to soak up their moisture. This would also apply to frozen blueberries.
Vegan yogurt - You can always use a thick dairy-free yogurt, like a full-fat coconut yogurt, instead of Greek yogurt.
Lemon zest - Add ½ teaspoon of fresh lemon zest for more flavor and a little freshness, inspired by my Lemon Blueberry Pancakes!
Mini muffins - If you want to use a mini muffin pan to bake these into 24 mini muffins instead of 12 regular-sized ones, you'll need to adjust the cooking time. I recommend 12-14 minutes, but the time may vary. I also recommend using wild blueberries because regular ones might be too big for the tiny muffins.

Step-by-Step Instructions

Preheat your oven to 400°F and line a 12-muffin pan with paper muffin liners. Set aside.
In a medium bowl, whisk together flour, baking powder, and ground cinnamon. Set aside.
In a large bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt until well combined.

Flour, baking powder, and spices in a glass bowl on the left and eggs, sugar, and oil in a white bowl on the right.

Add Greek yogurt and milk and whisk again.
Add the dry ingredients to the wet ingredients in two batches and whisk until just combined; don’t overmix. The batter is quite thick, but if it’s too dry, add a splash of milk.

A large white bowl with wet ingredients with added Greek yogurt on the left, and with added dry ingredients on the right.

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Fold in the blueberries. I switch to a spoon or a spatula to make this easier.
Spoon the muffin batter into your prepared muffin pan, filling each cup evenly.
Sprinkle the top of each muffin with turbinado sugar if using.

Muffin batter with fresh blueberries in a white bowl before and after folding them in with a spoon.

Bake the muffins in the preheated oven at 400°F for 5 minutes.
Without opening the oven, lower the heat to 350°F and continue to bake the muffins for another 25-27 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.
Take them out of the oven and let them cool in the pan for at least 5 minutes before transferring them to a cooling rack. Enjoy!

Blueberry muffins sprinkled with turbinado sugar in a muffin pan before and after baking.

Tips & Tricks!

Measure your flour right - Do not scoop your flour with the measuring cup. Use a spoon to fill the measuring cup and level it with a knife. This way, you prevent adding too much flour.
Add turbinado sugar on top - This makes them a little more caramelized and crunchy on top, just like they are from a coffee shop!
It's best not to add blueberries on top - I topped each muffin with blueberries for the photos, but whenever I do this, they always roll off the muffins, and some even fall off the pan, so I recommend just adding them all to the batter.
Toss your blueberries in cornstarch - This is less needed when using fresh blueberries, but if you're using frozen blueberries, I highly recommend dusting them with either corn, tapioca, or arrowroot starch before adding them to the batter. This will absorb any liquid the berries release and create a jammy texture. It also prevents the berries from sinking to the bottom of the muffins.
Use an oven thermometer - I used to not have one, but it's so important because some ovens can be really off. Once I got mine, I realized my oven is always at least 25°F hotter than what I set it to! If your oven temperature is unstable, it will change the cooking time.

Three blueberry muffins stacked on a small wooden cutting board with a hand grabbing the top one, with fresh blueberries and more muffins in the background.

Storing and Reheating

Room temperature and refrigerator - You can store the muffins covered with a tea towel for 1 day, but if you want to store them for longer, I recommend storing them in the fridge. They'll last 3-4 days in an airtight container in the fridge.

Freezer - You can freeze the muffins in a freezer bag or a freezer-safe container for up to 2-3 months.

Defrosting and reheating - Reheat the muffins on a small baking sheet in a preheated oven at 300F for 10 minutes. If they're frozen, I recommend defrosting them first, either in the fridge overnight or on the counter for an hour. You could reheat them from frozen, but you'll need to cut them in half after 10-15 minutes in the oven because they stay frozen in the middle for a long time.

FAQs

Why are my muffins dense?

Did you measure your flour by adding it to your measuring cup using a spoon or did you scoop it with the measuring cup straight from the container? The latter adds much more flour, which would yield drier and denser muffins.

My muffins didn't rise enough, they're too "wet". Why?

It could be because you added too much yogurt, which could make the muffins gummy in the middle. If you use frozen blueberries without tossing them with starch, they can also make the muffins too moist. Always use fresh baking powder for baking, and use an oven thermometer to make sure your oven temperature is correct.

Blueberry muffins on a gold wire rack with a small glass bowl of fresh blueberries in between them.

More Muffins with Greek Yogurt

If you want to try other similar muffin recipes, check out the four below! They're all made with Greek yogurt and a variety of berries. Head over to Breads and Muffins to see all the latest ones!

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Have you tried these Blueberry Yogurt Muffins? Please leave a star rating and let me know how it went in the comments below!

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