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

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Blueberry Greek Yogurt Muffins

Recipe by Veronika Sykorova

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!

  • Total Time37 minutes
  • Yield12 muffins 1x
  • DietVegetarian

Ingredients

Units Scale
  • 2 cups all-purpose flour (I always use Bob’s Red Mill 1:1 gluten-free flour)
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup cane sugar
  • 1/4 cup avocado oil
  • 2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1 cup Greek yogurt (I use full-fat yogurt)
  • 1/2 cup + 2 tbsp milk (I used cashew milk)
  • 1 cup blueberries
  • 1 tbsp turbinado sugar (optional)

Instructions

  1. Preheat your oven to 400°F and line a 12-muffin pan with paper muffin liners. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, and ground cinnamon. Set aside.
  3. In a large bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt until well combined.
  4. Add Greek yogurt and milk and whisk again.
  5. Add the dry 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.
  6. Fold in the blueberries.
  7. Spoon the muffin batter into your prepared muffin pan, filling each cup evenly.
  8. Sprinkle the top of each muffin with turbinado sugar if using.
  9. Bake the muffins in the preheated oven at 400°F for 5 minutes.
  10. 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.
  11. 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!

Equipment

Notes

Measuring flour: It’s important to spoon the flour into your measuring cup, NOT scoop it with the measuring cup from the container. When you scoop it with the measuring cup, you’ll have much more flour, which will throw everything off and make the batter too dry.

Blueberries as garnish: When you’re adding extra blueberries to the top of the muffins before baking, I recommend keeping them in the middle because they like to roll off when the muffins rise in the oven. I also find when I very briefly open the oven mid-baking, the blueberries deflate and won’t roll off.

Storing: I recommend storing the muffins in the fridge if you’re planning to store them for longer than 1 day. Keep them in an airtight container in the fridge for up to 3-4 days. Allow them to cool completely before storing. You can also freeze them in a freezer bag or a freezer-safe container for 3-5 months.

Reheating: Reheat the muffins in a preheated oven at 300°F on a small baking sheet for about 10 minutes. If frozen, defrost the muffins in the fridge overnight, on the counter for about an hour first, or in the oven at a defrost setting for 30-60 minutes. If you reheat them from frozen, the middle may stay frozen.

  • Prep Time: 10 mins
  • Cook Time: 27 mins
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/blueberry-greek-yogurt-muffins/