Everyone loves a good blueberry muffin, don’t they? Enter these super light, moist and airy blueberry muffins made with protein-packed Greek yogurt.
Super easy to make in around 30 minutes, these delicious yogurt muffins have a perfect ‘muffin top’ and always seem to turn out well. And as they’re relatively low sugar, you can enjoy one (or two – why not?) guilt free!
The best blueberry muffins you’ve ever had
I received a rare compliment indeed from Mr. Scrummy the first few times 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.” I take this as an extra vote of confidence that these are good – really good.
Years later, I still make these muffins regularly for morning or afternoon teas, lunch boxes, portable and healthy-ish breakfasts, and even gifts. Every time, I think to myself that this is definitely one of the very best recipes here on Scrummy Lane. I really hope you try them, and come to love them as much as we do!
Why you’ll love them
✔ THEY’RE EASY. Like, I’ll stick my neck out and say that these yogurt blueberry muffins are impossible to mess up. I’ve made them more times than I can count. I haven’t always (ahem) been super accurate with the ingredients amounts, but they pretty much never fail.
✔ PERFECT TEXTURE. You’ll love how light, fluffy and moist they are! They’ve been described as the fluffiest muffins ever, and also as having ‘the perfect muffin top’ – nicely risen, golden brown, and lightly crisp!
✔ THEY’RE A HEALTHY BLUEBERRY MUFFIN RECIPE. Or at least healthiER. Low sugar, high protein, packed with nutritious blueberries, and fairly low calorie. Each of these muffins only contain about 270 calories.
[I’m not sure if that makes these ‘skinny’ muffins, but then again Starbucks’ skinny blueberry muffins contain 317 calories, so I’ll leave you to decide ;-)]
✔ SO QUICK TO MAKE. You can cook up a batch within about 30 minutes. No fancy beating or creaming of ingredients. Just mix the wet ingredients into the dry, pop into muffin cases, and bake.
✔ ENDLESSLY ADAPTABLE. Really. Take a look at the hundreds of comments below the recipe. It constantly astounds me how many successful adaptations and substitutions readers have tried. Apparently, they even turn out well at high altitude!
5* Reviews
“I have been baking for well over 65 years and these are the best blueberry muffins I have ever made. I love them!” (Marybeth)
“Unbelievably amazing! I’ve finally found the perfect blueberry muffin recipe, so light and fluffy. They’re perfect for both breakfast or dessert!” (Ella)
About the ingredients
As you can see, you only need 7 main ingredients (plus raising agents and salt) to make these failsafe Greek yogurt muffins.
Here’s what you need to know.
All-purpose flour (plain flour): Sometimes I replace some of the flour with whole wheat flour (wholemeal). Readers have reported successfully using all white whole wheat flour, cake flour, and gluten free flour. I’ve also successfully substituted in a little spelt or coconut flour.
Sadly these muffins do not appear to work with all almond flour, but you can try substituting a little.
You may need to add a little more milk to compensate for different types of flour.
Baking powder: Yep, there’s a whole tablespoon of baking powder in these muffins – around a teaspoon per cup of flour. It might seem like a lot, but the muffins turn out with a great ‘muffin top’. And don’t worry, there is no horrible aftertaste.
Baking soda: Just a little, apparently to balance out the acid in the yogurt and make sure you get a good rise and colour on your muffins.
Sugar: For me, just half a cup of plain white sugar provides the perfect amount of sweetness. If you have a sweeter tooth, you might like to sprinkle a little extra over the top of the muffins before baking. You can also use even less sugar if you like.
The recipe doesn’t seem to depend on the sugar for the texture of the cake. Many readers have successfully replaced all or some of the sugar with alternative sweeteners such as Stevia.
Salt: After feedback from readers over the years, I now include half a teaspoon of salt to round out the other flavors.
Eggs: 2 large, lightly whisked. I haven’t tried it myself, but several readers have successfully used egg replacements to make the muffins vegan.
Oil: I use either canola oil (or another vegetable oil), light olive oil, or a mixture of the two. Another oil such as melted coconut oil would work, as would melted butter.
Several readers have tried substituting around half of the oil with more yogurt. They’ve been happy with the results!
Greek yogurt: I always use an authentic style Greek yogurt made with just yogurt cultures and milk. However, readers have reported using ALL KINDS of Greek and Greek style yogurts in this recipe, even flavored versions. It seems they all work!
Since the yogurt is the key ingredient in these muffins, I wouldn’t try to completely miss it out.
Milk: I usually add between a quarter and a half cup of milk. The amount I add seems to depend on the particular brand of yogurt that I use i.e. how thick it is. Add even more if you think the batter needs it. It should be quite thick and fluffy, but not dry.
Blueberries: Around a cup and a half of fresh blueberries makes sure there are blueberries in every bite! Feel free to use frozen blueberries. Frozen sometimes create a few blue streaks in the muffin batter. I don’t find this to be a problem if I fold the fruit in carefully with just a few brief folds with a wooden spoon.
How to make them
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
it couldn’t be easier to make a batch of these healthy blueberry muffins with yogurt. Here’s what you do.
Step 1: Line a 12-hole muffin tin with paper liners (or silicon if preferred). I usually lightly spray them with oil to help prevent sticking. I also start preheating the oven at this point.
Step 2: Mix together all the dry ingredients (including the sugar) in a large mixing bowl.
Step 3: Mix together all the wet ingredients in a medium mixing bowl or jug.
Step 4: Pour the wet ingredients into the dry. Stir with a wooden spoon or spatula until ‘just’ combined.
Step 5: If the mixture is at all dry, add a little more milk until it isn’t any more.
Step 6: Fold the blueberries through the mixture gently. Then divide batter between the muffin liners (you can fill to the top).
Step 7: Bake for anything from 17 to around 25 minutes. This will depend on the size of the muffins, really. As soon as a skewer or sharp knife poked into the center of a muffin comes out clean, they’re ready!
Helen’s top tips
- Don’t forget the ‘basic’ rule of homemade 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.
- Don’t be afraid to add a little more milk than the recipe calls for. The batter should be thick but not dry.
- Experiment! Feel free to tweak the recipe to make these blueberry yogurt muffins your very own (see ideas for variations below!).
Variations
These Greek yogurt muffins are the most (successfully) tweaked and altered recipe on the site! It’s a fantastic recipe to experiment with and make your own.
Here are my favorite ideas (thanks to reader feedback over many years).
- Replace some or all of the blueberries with different fresh or frozen fruit. Make alternative healthy berry muffins with raspberries or blackberries, or how about grated apple, chopped pear, chopped banana or peaches? I’ve tried nearly all of these. All turned out great, and I’m pretty sure other fruits would work too.
- These Greek yogurt blueberry muffins have proven so popular that I decided to create a chocolate chip version. Take a look at my recipe for Greek yogurt choc chip muffins (also fairly low sugar) as well. Enjoy!
- Add chopped nuts or dried fruit.
- Add a teaspoon of vanilla extract or almond essence, or some lemon zest.
- In the mood for a slightly sweeter treat? Sprinkle a little brown sugar and cinnamon on top before baking.
- Make a Greek yogurt blueberry bread instead! It’s just as phenomenally delicious as the muffins. Simply reduce the oven temperature by 50F/10C and bake for about an hour until a skewer poked into the center comes out clean.
- Try these Greek yogurt banana muffins (with caramel chips) as well some time!
Recipe FAQ
4 days after baking, these muffins are still light, moist and delicious if they’ve been stored in an airtight container in a cool spot. In the summer, it’s best to keep them in the fridge. They’ll keep well for up to 5 days.
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!
Yes, these yogurt muffins freeze really well. Just make sure you cool them completely, then store in freezer bags for up to 3 months. Perfect for a grab-and-go healthy breakfast, or for school lunches or afternoon snacks.
A thousand times YES! I’ve never received so much positive feedback on a recipe after people have made different substitutions! You can make these with dairy free Greek yogurt (try coconut) and dairy free milk, with gluten free flour, with a sugar substitute such as stevia, and even with an egg substitute to make them vegan.
As already mentioned, you can even replace some of the oil with more yogurt, and reduce the sugar more if you like. If I haven’t mentioned the particular substitution that you want to try, I highly recommend browsing through the reader comments below. There’s a good chance your substitution has already been tried!
You can! Simply bake for 10 to 13 minutes, checking after 10 and then every minute after that if not ready.
More healthier cakes
- Not in the mood for blueberries? Try these Greek yogurt choc chip muffins instead, or these healthy banana muffins (also with Greek yogurt and low sugar!).
- Pumpkin season? This healthy pumpkin bread with pear is phenomenal, with just the right amount of sweetness.
- Looking for healthy party cakes? No one will believe this 30-minute healthy chocolate cake is a healthier cake, and these healthier vanilla cupcakes with a 2-ingredient cheesecake frosting are so easy to make.
Or check out all my healthier desserts.
Also check out this list of 25 low sugar cakes (that still taste great!).
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
Greek Yogurt Blueberry Muffins (Low Sugar Recipe)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 2½ cups all-purpose flour (= plain flour) Cake flour also works. You can substitute some or all for white whole wheat flour if you like.
- 1 tablespoon baking powder
- ½ teaspoon baking soda (= bicarbonate of soda)
- ½ cup sugar (heaped)
- ½ teaspoon salt
- 2 large eggs lightly beaten
- ⅔ cups oil (I use either canola or light olive oil, but any oil is fine.)
- 1 cup Greek yogurt I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
- ¼ cup milk (Actually, ¼ to ½ cup. The mixture should be quite thick, but if it's dry add a little more milk.)
- 1½ cups blueberries
- extra sugar for sprinkling (optional)
Instructions
- Preheat the oven to 190C/375F.
- Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.2½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ cup sugar, ½ teaspoon salt
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.2 large eggs, ⅔ cups oil, 1 cup Greek yogurt, ¼ cup milk
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
- 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.extra sugar
- Cool on a wire rack, then store in an air tight container.
Lvilla says
First time making this recipe in a bunt cake pan it turned out delicious! Thanks for sharing.
Helen says
That is wonderful to hear the recipe turned out well made as a whole can. Thank you so much for letting me know!
Emily says
I have previously commented but just wanted to come on here and say thanks for this delicious recipe! I make it at least 2 times a month and have recently had a few friends ask for the recipe! Also is a great base recipe and can substitute for other ingredients- I sometimes do cranberries and orange zest instead of blueberries!
Helen says
Ahh thank you so much for taking the time to let me know, Emily! You’ve made my day! I do all kinds of substitutions with this recipe too and feel like it always works well, but I haven’t tried cranberry and orange – love that idea!
Pip says
Hi Helen. Just waiting for Greek yoghurt to set so I can make these tomorrow. But I wanted to thank you for posting your ingredients in the method. So helpful – it will save me scrolling between screenshots! 👏🌟 Pip
Helen says
Hello Pip! Ahh you make your own yogurt? That’s incredible! I’m so happy you like the ingredients being included with the method. I like that too, and now there’s also the little toggle on to stop the screen going dark. It works with iphone now which it didn’t for a while 🙂
Elle says
Thank you for this recipe, it’s so good! I swapped blueberries for raspberries and used coconut sugar and also added some vanilla extract. They’re delicious! I also realised once they were cooked that I forgot to add any oil but they still turned out amazing! I ended up using half a cup of milk as the batter was so dry, but now I realise it was due to the lack of oil, but they really didn’t need it!
Helen says
Oh now that is very interesting, Elle! I’ve heard of people reducing the oil a bit but that’s amazing that you still got delicious results without any oil at all. Thank you so much for letting me know, and I’m so glad you were able to ‘save’ them! 🙂
Jennifer says
Giving this 4 stars for now. They’re good but I think I’m gonna make a few changes for next time. I’m going to add in a 1-2 tsps of vanilla extract. And I will also probably add 2 tbsp honey. I did 50/50 oil/applesauce this time (I do this a lot for baking) and it worked well. I was able to get 12 regular muffins plus a whole tray (24) mini muffins.
Helen says
Thank you Jennifer – I appreciate that! Many people have used this recipe as a base and then tweaked it to make it their own. I’m so glad you’re doing the same! 🙂
Linda says
Mine tasted great, however they are a bit dry. What did I do wrong. I am a baking rookie. 🙂
Helen says
Hello Linda! I haven’t heard of these being dry before – in fact they are usually on the moister side. Hmm – usually dry means either too much flour, overcooked, not enough liquid or too much stirring after the flour has been added. How much flour did you add? Try again – if the mixture seems at all ‘dry’ before you add it to the muffin cases, add a little more milk. Only stir until the flour is ‘just’ combined, and keep an eye on the muffins while they’re in the oven. Check a couple of minutes before the cooking time is over, then if still wet inside, leave for another minute or two… and so on until ‘just’ cooked. These are worth getting right, Linda, because they usually get fantastic reviews! 🙂
Alexandra says
I used whole wheat flour and they turned out great! Thank you so much for this recipe. ♥️
Helen says
So happy to hear this, Alexandra! Thank you! 🙂
Christine says
Hello
If I replace the oil with butter how much would I need in comparison?
Thank you
Helen says
Hi Christine! I think you’ll need just under a cup of butter. Just measure then melt and add when slightly cooled. I hope you enjoy them!
Christine says
Thank you Helen
Can’t wait to make them!
Will let you know how it goes….
Christine says
Thank you for the above Helen.
I made these muffins today but instead of individual muffins I made a muffin loaf.. The result was fantastic…
I used melted butter ,cooled slightly before adding it as you advised!
This is going to be a regular from now on. Thank you
Helen says
Oh, that is really interesting to hear, Christine! I’ve never made a loaf with the recipe before myself, but I think I should give it a try! Thank you so much for the feedback 🙂
Kat says
I made these with self raising gluten free flour (so left out the baking powder because I used self raising flour) and they turned out fluffy, tasty and simply amazing!! Thank you 🙂
Helen says
Hello Kat! Aw, thank you so much for letting me know. I always find it helpful to hear that a recipe turned out OK with GF flour. Thank you!
Heather says
Hi there! Can’t wait to try these. Do you use full fat or nonfat Greek yogurt?
Helen says
Hello, Heather! I’m so happy you’re going to try the recipe 🙂 You can absolutely use either, but I tend to use the ‘light’ Greek yogurt with around 0.5 per cent fat. I usually prefer an authentic style Greek yogurt with just milk and yogurt cultures rather than cream like some own brand copies, but honestly readers have made the recipe with literally any yogurt under the sun and the recipe still works fine. Enjoy!
Maureen says
Love your blueberry yogurt muffins!
Helen says
Hello, Maureen! Thank you so much! I actually made these again yesterday for possibly the hundredth time. They’re my go-to when we have guests dropping in 🙂
Helen Koh says
I baked your yummilicious blueberry muffins twice over 2 days! They were well received by friends and family who tasted. They are soft and less sweet. On the third day, I baked a quick bread with blueberries, apricot and baking ginger. I simply love this recipe. Thank you.
Helen says
Hello Helen. Thank you so much for the lovely feedback, and I love the sound of your quick bread with apricots and ginger added. Mmm, I shall have to try that combo myself!
Me Yu says
Can self raising flour instead of plain be used in recipe?
Helen says
Hello! Yes, the recipe should work well with self raising flour. The amount of baking powder in this type of flour will be similar 🙂
Sue DiLaudo says
Great recipe, I followed your original instructions and my family and my daughter’s work mates loved them.I tried using strawberries after cutting them very small but the flavour wasn’t really strong enough but we still ate them with cream.
Could I use chopped semi dried apricots or would that be too weird?
Helen says
Hello Sue! So happy your family enjoyed them! I think the apricots would work. I’d probably add in some dark chocolate chips too, but that’s just me ;-).
Sue DiLaudo says
Thank you Helen, your suggestion sounds scrumptious, I will give it a try and let you know the result.
Helen says
Thank you, Sue! 🙂