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!
Get ready for the best blueberry muffins you’ve ever had
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.
UPDATE 2019: Just take a read through of the comments below. Many readers have made adaptations and substitutions and these muffins always seem to turn out well!
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!!
Not quite skinny 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.
How long do these blueberry muffins last, and can you freeze them?
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 still light and moist. Although I do find they don’t last quite as long in the summer.
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!
But you can freeze them of course, if for some bizarre reason you can’t eat them all in a few days. Just make sure you cool them completely, then store in freezer bags for up to 3 months!
Update: October 2018
These Greek yogurt blueberry muffins have proven so popular (and I still make them ALL THE TIME) that I decided to post a chocolate chip version!
You can find my recipe for Greek yogurt choc chip muffins (also fairly low sugar) here. Enjoy!
I’ve also added a how-to video to this post (scroll down to below the recipe, or see top of post on desktop). You’ll see that I’m making the chocolate chip muffins in the video, but the method and ingredients for this blueberry muffin recipe are exactly the same. Just switch the chocolate for blueberries!
Greek yogurt blueberry muffins (low sugar recipe)
Ingredients (UK/Australia? Click below for grams/ml)
- 2½ cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ cup sugar (heaped)
- 2 eggs lightly beaten
- ⅔ cups oil (I used a mixture of canola and olive, but any is fine. Add a little more milk if the mixture still seems too thick)
- 1 cup Greek yogurt
- ¼ cup milk
- 1½ 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. 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). You want the batter to be a soft dropping consistency.
- 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.
Teresa says
Hi there just wanted to check the oven temp for fan ovens. Going to make these today as I love blueberry muffins
Helen says
Hi Teresa! I always bake these at 180C, whichever oven I’m using, and they always seem to turn out well! 🙂
Teresa says
Thanks Helen
Courtney says
Hi there, I plan on making these for my 9 month old (with the blueberries smushed beforehand) and I’m so excited to try them out but I have two questions.. is using whole wheat flour an okay substitute? And also can I use apple sauce instead of oil? I know for most oil calling recipes it’s okay but wondering if you’ve tried it. Thank you!
Helen says
Hi Courtney! I haven’t tried this exact way of making them, but what I can say is that people have tried all kinds of substitutions and 99% of them seem to work out well. I can’t guarantee anything but I’m confident enough that it will work to suggest that you risk it! Good luck – I’d love to hear how you get on if you do try it!
Melanie says
Everyone loved this. I made mini muffins for work and regular size for home and they were a huge hit. Just the right amount of sweetness as we don’t like overly sweet muffins! Yum!
Helen says
Hi Melanie! Thanks so much for the feedback. Good call to make the mini ones for work and the big ones for home 😉
Concetta Balliro says
Omg, just out of the oven, absolutely deeeliscious, thanks Helen, followed your recipe, and I got 21 muffins lol, wish I could add a photo.
Thank you
Helen says
Hi Concetta! Thank you so much for the feedback – I’m so glad you like them! 21 is a pretty good number 😉 Feel free to post a photo on Instagram next time. Just tag me @scrummylane and I’ll see it 😉
June says
Can you use a banana and chic chips not sure
Helen says
Hi June! I’ve never added a banana to this recipe, but it’s very adaptable so I wouldn’t be surprised if you could make it work. Try adding a mashed banana. You may need to add a tiny bit more flour to compensate. See how you go!
Elizabeth says
Sounds delicious. Can I add wheat bran – say 1 or 2 cups? I have all ingredients ready to try these in next few days. Very grateful for your help.
Helen says
Hi Elizabeth! I haven’t tried adding wheat bran, but I would think you’ll have no problem replacing about a half cup of the flour with it. If it works then try replacing a bit more the next time and see how you go. I’ve tried many many substitutions with this recipe and they usually do work. Good luck!
Sue says
Just made these and of course had to try one when warm…lovely and light muffins! No blueberries so decided to leave plain but with a Demerara and cinnamon topping. Delicious 😋. Realised not quite enough plain flour so had to top up with self raising. Also Greek yogurt was ‘fat free’. Like you said recipe seems to work a treat no matter what! Will definitely be making again.
Helen says
This is such helpful feedback, Sue – thank you! It’s great to know they STILL taste good – even without the blueberries. I love that! You can basically use the batter as a base and add pretty much whatever you like. For some reasons ‘chopped apples’ have just come into my head 😉
LISA FLEMIG says
I made a double batch this morning by simply googling “blueberry Greek yogurt muffin”. They turned out terrific. I added some lemon zest and cinnamon. They are big and fluffy with lots of berries – I may have added a few more!
Helen says
Hi Lisa! So happy they turned out well! Love the additions! Thanks so much for letting me know how you got on 🙂
helen says
loved these muffins! they were lighter and fluffier than muffins i’ve made in the past.
i used a cup of faye 2% yogurt and needed to increase the milk to 1/2 cup
because of the yogurt i feel like it’s “healthier” so, naturall, i ate two
thanks so much for this recipe
i’ll be changing the fruits, adding chocolate chips and generally playing around with this for some time since the batter is so great!
Helen says
Thanks for the feedback, Eileen – I’m so glad you enjoyed them! Of course they’re healthy – have 3 next time 😉
Victoria Dalli says
Hi, can I use frozen blueberries?
Helen says
Hi Victoria! Yes, no problem at all. Just fold them through gently. You might find a little of the blueberry colour bleeds into the batter but it won’t affect the taste at all. I hope you enjoy them!
Susan james says
If you have no yoghurt do they still work OK with extra milk?
Helen says
Hello Susan! To be perfectly honest I’m not sure that they would work without the yoghurt because that’s a key ingredient in the recipe. You could certainly give it a try by just adding milk until you get the correct muffin consistency, but I can’t guarantee the results. If you do give it a try, do let me know how you get on! 🙂
JES says
Can I use cake flour instead of plain flour? Thank you.
Helen says
Hello! Yes, no problem!
Lea says
Hi am just about to make these but just a quick question, is 1 tablespoon right for the baking powder? I have never seen a recipe for muffins of any sort with that much baking powder.
Helen says
Hi Lea! I’m afraid I might be replying a little later than you wanted (sorry!), but hopefully you found the 1 tblspn of baking powder just fine. I’ve been making these for years and have never been able to taste it. 🙂
Anna J says
I am trying your Blueberry Muffins for the first time and they are truly delicious.
They will be made many more times.
Helen says
So happy to hear this, Anna! Thank you for letting me know.
Corrine says
Can I use can blueberry?
Helen says
Hi Corinne! Probably! This recipe is usually very adaptable, but it depends if there’s any extra liquid in the blueberries. If so just drain it off and you should be fine! Enjoy!
Jenny says
I tried it with strawberries. Very nice and quite fragrant
Helen says
Ooh yes they’re great with strawberries – thank you for letting me know, Jenny!
Vi says
I made these yesterday with 1 cup blueberries and half a cup of choc chips. Soooo good! Thanks for this great recipe!
Helen says
Hello Vi! I’m so glad you enjoyed them! Of course everything tastes even better with chocolate 😉
Danuta says
Exquisite! Thank you. I reduced the sugar in the mix. I sprinkled a little Demarara on top before baking.
Moist, crunch on top and bursts of plump Polish blueberries.
Fresh Italian coffee. Bliss!
Helen says
Hi Danuta! Amazing, aren’t they? Your description is making my mouth water! Just in case you’re interested, I’m about to publish a recipe for a lemon ricotta loaf cake (probably in the next couple of weeks). You can sign up for regular updates so you don’t miss it, or just keep an eye on my new posts on the blog! Thanks for your review!
Angela Henwood says
Delicious
Helen says
Glad you liked them, Angela!
Stacey says
Loved this recipe! I doubled the milk and a bit more yogurt. It tastes great warmed up with a little bit of butter. It’s definitely not on the sweet side.
Helen says
Hi Stacey! It’s a stellar recipe, isn’t it? I’m so glad you like it too! Love your idea of adding a bit of butter! 😉
Leah says
Hi, can these be frozen?
Helen says
Hi Leah! Yes, absolutely! They freeze really well actually. Just freeze in a sealed container or freezer bag (individually wrapped in foil works well). They’ll be OK for at least 3 months, maybe even longer 🙂
Ann says
Excellent I have an abundance of white berries in the garden so used these. Amazing light muffins, quick and easy.
Helen says
Oh thank you, Ann! What are white berries? They sound amazing! I’m so glad this recipe worked for you – thank you so much for letting me know!
Bee says
This recipe is DIVINE. I made them for my 3 year old who eats loads of blueberries thinking of it as a more filling treat. I have never loved blueberries and assumed this would be a treat moreso for my son and husband. I was wrong, even I loved these muffins. Thank you for this recipe, it will be a staple for us moving forward.
Helen says
Hi Bee, I’m SO glad you enjoyed these muffins! I have a 3-year-old who eats blueberries as if they’re going out of fashion too. He usually picks the blueberries out of these but he does end up eating a bit of the muffin too!! My husband is the same as you – not a fan of muffins but loves these!!
Toony L. says
I tried this recipe today. The muffins turned out soft and moist. Very delicious! Thank you for sharing the recipe.
Helen says
Hello! So happy you liked it – thank you so much for the feedback!