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Everyone loves a good blueberry muffin, don’t they? Enter these super light, moist and airy blueberry muffins made with protein-packed Greek yogurt. And as they’re relatively low sugar, you can enjoy one (or two – why not?) guilt free!
I received a rare compliment indeed from Mr. Scrummy the other day when I made these Greek yogurt blueberry muffins.
He said “As you know, I’m not much of a muffin man, but I think this was the best muffin I’ve ever tasted. It was perfect.”
Now maybe this isn’t saying much coming from someone who isn’t really a fan of muffins (how can that be?!), but all the same I’m going to take it as a compliment, and as an extra vote of confidence that these are good – really good.
This was one of those recipes that I was expecting to have to experiment with for a while to get right. But to my surprise it actually worked out perfectly first time. I think the thing with muffins is that there is a bit of wiggle room with the ingredients. If you add a tiny bit more or less liquid or sugar, for instance, you’ll still likely get a decent result, so long as you follow some simple guidelines.
What guidelines, you ask?
Well, nothing earth-shattering – but there’s nothing wrong with a little reminder!
I think the keys to success for these particular Greek yogurt muffins are the following:
1 Don’t forget the ‘basic’ rule of muffin making i.e. keep the dry and wet ingredients separate until the last minute, then mix until barely combined. A few lumps are fine. You just don’t want to overmix, get the gluten in the flour all excited and make your muffins tough.
2 Add a tiny bit of milk (about a quarter cup) to thin out the mixture a bit. Using loads of Greek yogurt is great, but it’s thick, so we need to keep the consistency right!
3 As well as using baking powder, add a half teaspoon of bicarb of soda to balance out the acid in the yogurt and make sure you get a good rise and colour on your muffins.
4 Add PLENTY of blueberries so there are blueberries in every bite. Mmmm!
5 Erm… don’t forget the oil! I made these again last weekend and ended up having to make them twice as I forgot to add the oil the first time. I wondered why the batter was so dry and added more milk before I realised what I’d done. Duh. Can I still blame baby brain?
I really enjoyed making these muffins because, well… BLUEBERRY MUFFINS!!
But also… I have to say it’s pretty satisfying enjoying a truly light and airy muffin that also happens to be fairly light on sugar. And if calories happen to be important to you, each of these muffins only contain 236 calories.
I’m not sure if that makes them ‘skinny’ muffins, but then again Starbucks’ skinny blueberry muffins contain 317 calories, so I’ll leave you to decide.
It’s also very satisfying being able to cook up a batch of these so quickly. As they contain oil not butter (I used a combination of canola and olive, but any is fine), there’s no creaming or even melting involved.
Just throw everything together (but not too quickly, in case you forget an ingredient like I did a few days ago!), pop into muffin cases, and bake.
I thought I’d have to freeze some of these muffins as we wouldn’t be able to eat them all before they went past their best, but no. I just ate the last one 4 days after baking (sorry not sorry, Mr. Scrummy!), and it was stll light and moist.
And when they truly are on their last legs, just pop them in the microwave for about 15 seconds before eating. Spoon over a little extra Greek yogurt (why not?) and enjoy!
Prep time:
Cook time:
Total time:
Serves: makes 12 - 14 muffins
- 300 grams (2½ cups) plain flour
- 1 tablespoon baking powder
- ½ teaspoon bicarbonate of soda
- 110 grams (a heaped ½ cup) sugar
- 2 eggs, lightly beaten
- 160 ml (2/3 cup) oil (I used a mixture of canola and olive, but any is fine)
- 225 grams (1 cup) Greek yogurt
- 60 ml (¼ cup) milk
- 225 grams (1½ cups) blueberries
- extra sugar for sprinkling (optional)
- Preheat the oven to 190C/375F.
- Combine the flour, baking powder, soda and sugar in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries.
- Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
- Cool on a wire rack, then store in an air tight container.
Why not save this to your Desserts or Cakes board for later? 🙂
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I do love a good blueberry muffin and these are perfect. I love that you made them low sugar and I’ll be trying these soon.
Really hope you do, Janette. Let me know how you get on!
These look amazing! I have been craving blueberry muffins and now all I want is to go get the ingredients and bake!
Hi Ami – hope you’re well! Please do try the muffins – they’re wonderful,although I say it myself 😉
I just printed the recipe, can’t wait to try making these!
Great, Tina – really hope you enjoy them!!
Next week will have boys off school and that can mean only one thing…lots of eating! Perfect timing as I need to make a few batches to get ahead of the baking game.
Hope you enjoy your week of your boys… and lots of eating!! 🙂
What I love the most about this recipe is that it has low sugar, Helen! Easy and tasty treat!
Hi Agnes.So happy you like the recipe and hope you give it a go soon!
Helen, I so wish I had one of these in front of me right now – they have the perfect rise! And ooh so much blueberry goodness! I so appreciated reading your tips – sometimes I end up mixing the wet and dry together before they need to be – gah – gotta work on that!
Those look divine! So light and fluffy, I love adding yogurt to cake mixes and will definitely give these muffins a go!
Hello Anna! Thanks so much for passing by. Please do give the muffins a go!
Hey! These muffins are delicious!!!! Do you know the macro to these muffins (i.e. protein, carbs, etc.)
Hello Emily! I’m really happy you like the recipe. We really do love it and make these all the time. They always work! I’m afraid I have never heard of ‘macro’ before. What a terrible food blogger I am! I’ve just googled it and so now have a basic understanding, but I’m afraid I can’t tell you how much protein, carbs etc. are in the muffins.
I just know they ‘aren’t too bad’ as muffins go!!!
I really hope you give them a go anyway!
How many calories, fat, cars ect are in these?
Hi Shelley! I’m afraid I don’t know exactly how much fat etc. is in them, but they have about 236 calories each.Enjoy!
Thank you Helen for this great recipe. Just made a batch of these muffins with blueberries from our garden. They are delicious so light and fluffy and we prefer them the normal calorie laden ones I have made in the past. Can’t see them lasting long think I will be making a few batches of these over the coming weeks.
Hello Gwen. Thank you so much for taking the time to pop back here and let me know how you got on with the recipe! They really are lovely, aren’t they? We make them often, and as I think I mentioned in the post my husband isn’t normally a fan of muffins. In fact now you’ve made me want to make another batch of these this week – thank you!
I made these muffins with a few substitutions and they turned out really great! Subbed the flour for whole wheat flour, subbed 3/4 of the oil for apple sauce and 2/3’d the sugar. Very good! My 4 year old loves them, which is great because l’m making these for back to school breakfasts. You can smell the Greek yogurt as it’s baking, but you can’t taste the sourness when you eat them. They just taste nice. Thanks!
Hi Jennifer, thank you so much for taking the time to leave your lovely feedback. I’m so glad you enjoyed the muffins and thrilled to hear that they even worked well with these substitutions. Thank you so much for sharing! Next time I’ll try the whole wheat flour and apple sauce because I’m all for cutting down the refined sugar even more! (hmmm… then I can give them to my baby!)