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 about 270 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!
Greek yogurt blueberry muffins (low sugar recipe)
Ingredients
- 2.5 cups plain flour
- 1 tablespoon baking powder
- 0.5 teaspoons bicarbonate of soda
- 0.5 cups sugar (heaped)
- 2 eggs lightly beaten
- 0.67 cups oil (I used a mixture of canola and olive, but any is fine)
- 1 cup Greek yogurt
- 0.25 cups milk
- 1.5 cups blueberries
- extra sugar for sprinkling (optional)
Instructions
- 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.
Recipe Notes
These are NOT like the super sweet blueberry muffins you usually find in cafes and bakeries. If you have a sweeter tooth and think you’d prefer them a bit sweeter, simply sprinkle a bit of extra sugar over the top of your muffins before baking. Brown sugar works well!
Although I've said this recipe makes 12 to 14 muffins, it really depends on the size of your muffin cases! I've made just 10 in big muffin cases, and a lot more in smaller ones.
And as for cooking time... although I usually bake my muffins for 17 to 20 minutes, sometimes they take longer to cook if they're bigger. I recently made these again and they took a good 10 minutes longer to bake as they were quite big. Just keep checking with a skewer every few minutes if you don't think they're done after 20 minutes.
Why not save this to your Desserts or Cakes board for later? 🙂
Would you like to follow me on Pinterest, too? I’m always pinning tasty food!
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!)
These were a huge hit in my house! They were ridiculously easy to make, and absolutely delicious. If I need to bring something to someone’s house, this is my go-to recipe now!
Hi Jen, thanks so much for the lovely feedback. You’ve made my day. I made these again yesterday and they were just as delicious as ever!
Hi Helen!
I’m in the middle if making these blueberry muffins right now. I can’t wait to try them. Only 14 minutes til they’re done!!
I was just wondering how many muffins this recipe is supposed to make? Its probably in the recipe, I just can’t see it. I’m guessing 24, I only go 19, I think I made mine a little big!
Thanks!
Sherri
Hi Sherri, sorry for the late reply. I expect your muffins are well and truly made and eaten by now! I must update the recipe with the numbers – sorry about that. When I make these I usually make 10 to 12 big ones, but you can definitely make more smaller ones. How did yours turn out?
Hi Helen!
Thanks for getting back to me and for the number of muffins your recipe makes. Good to know I can make them bigger next time and it’ll be OK!
Yes! Our muffins turned out great! There’s only a few left, but hopefully enough for breakfast. We like that they’re not too sweet and that there’s lots of blueberries in them. I’m going to try coconut oil for a twist next time, I hope it works out!
Thanks for a great recipe! Take care!
Sherri
You’re welcome, Sherri. I’m so glad they worked out well for you. Actually, this recipe has never failed me! I just find the cooking time varies a lot according to which oven you’re using and what size muffin you’re making – which I suppose would be true for any muffin recipe! 🙂
The muffins are light with just the right amount of sweetness. I made them with extra virgin olive oil and vanilla flavoured greek style yogurt. Also added some vanilla seed paste for an extra vanilla punch.
Thank you, this recipe is a keeper.
Hi Amy. Thanks so much for the feedback. These muffins always seem to turn out well, and adding vanilla sounds wonderful!
Loved these! I added shredded coconut and sliced almonds on top for some crunch!
Aren’t they just the best?! I bet they taste great with almonds on top!
I am a big fan of blueberry and searching for something like this for my kids, I will surely try this, but don’t know if I can do it perfectly, however thanks for sharing this.
Hi Sofia! You’ll be fine – I find they always turn out great!
Please will it make a difference if I use butter?
Hi Abigail! I’ve never tried making these with butter so I don’t know, but I suspect they’d still turn out great! You need to use as much melted butter as the oil in the recipe. Good luck!
Thank you.
You’re welcome. Let me know how they turn out!
Just made these last night and very impressed with the recipie. Super easy to make with all your pantry staples. I didn’t have enough fresh blueberries so added in half frozen. Also added in some vanilla paste and they were delish 🙂 will definitely make them again thanks!
Thanks for the review, Judy! This recipe never fails me, and sometimes I’m not even all that accurate with the ingredients!