Description
These healthy Greek yogurt blueberry muffins are a game-changer for busy mornings and snacks. Packed with protein and fiber from Greek yogurt and fresh blueberries, they are incredibly moist, delicious, and surprisingly easy to whip up. Perfect for a nourishing, satisfying treat that keeps you full and energized.
Ingredients
1 ½ cups All-purpose flour
½ cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 Large egg
¾ cup Unsweetened plain Greek yogurt
¼ cup Milk
¼ cup Vegetable oil
1 teaspoon Vanilla extract
1 cup Fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined
- In a separate medium bowl, lightly beat the egg. Then, add the unsweetened plain Greek yogurt, milk, vegetable oil, and vanilla extract. Whisk these wet ingredients together until smooth and fully incorporated
- Pour the wet ingredient mixture into the dry ingredient mixture. With a spatula or wooden spoon, gently fold them together until just combined. The batter will be thick and might still have a few small lumps. Avoid overmixing, as this is key to tender healthy muffins
- Add the fresh or frozen blueberries to the batter. Gently fold them in until they are evenly distributed. If using frozen blueberries, do not thaw them first; simply toss them with a tablespoon of flour before adding them to the batter to prevent sinking
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clea
- Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked healthy Greek yogurt blueberry muffins!
Notes
Do not overmix the batter; mix the wet and dry ingredients only until just combined to ensure tender, light muffins. A few lumps are fine.
Ensure your egg, Greek yogurt, and milk are at room temperature for smoother incorporation and a uniform texture.
If using frozen blueberries, toss them with a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom and bleeding color.
For accurate flour measurements, spoon the flour into the measuring cup and level it off with a straight edge; scooping directly can compact it and lead to dry muffins.
Store cooled muffins in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 5-7 days, or freeze for up to 3 months for longer freshness.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
You can reduce the sugar amount to ¼ cup or less if preferred, but note that it may slightly affect the muffins' texture and browning.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 13.5 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 18 mg
Keywords: Greek yogurt blueberry muffins, healthy muffins, easy breakfast, protein-rich, fiber-rich, meal prep, kid-friendly