Greek Yogurt Blueberry Muffins (Low Sugar Recipe)

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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.

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 inside of a fluffy Greek yogurt blueberry muffin on a paper liner and dark background with a light blue tea towel in front and more muffins and milk in the background.

Table of Contents

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)

Greek yogurt blueberry muffins just baked in the muffin pan with a blue tea towel next to it.

About the ingredients

Overhead view of all the ingredients needed to make Greek yogurt blueberry muffins including blueberries, eggs, milk, Greek yogurt, flour, baking powder, baking soda and salt, oil and sugar.

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.

collage of 2 images showing Making the batter for Greek yogurt chocolate chip muffins

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.

Closeup of Greek yogurt muffin batter in a big glass bowl on a marble background and with a wooden spoon in it.

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!

Just baked blueberry muffins from above on an old table with a light blue tea towel.

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.
Greek yogurt blueberry muffins on a cooling rack from above.

Recipe FAQ

How long do these blueberry muffins last?

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!

Can you freeze them?

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.

Can these muffins be adapted to suit special dietary requirements? (gluten free, dairy free, sugar free etc.)

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!

Can I make mini muffins instead?

You can! Simply bake for 10 to 13 minutes, checking after 10 and then every minute after that if not ready.

More healthier cakes

Or check out all my healthier desserts.

Also check out this list of 25 low sugar cakes (that still taste great!).

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The inside of a fluffy Greek yogurt blueberry muffin on a paper liner and dark background with a light blue tea towel in front and more muffins and milk in the background.
4.87 from 497 votes

Greek Yogurt Blueberry Muffins (Low Sugar Recipe)

By: Helen Schofield
These Greek yogurt blueberry muffins are the lightest, fluffiest and most versatile blueberry muffins ever! They're pretty low in calories, and they couldn’t be easier to make – just throw the wet ingredients into the dry, stir, and bake!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 – 14 muffins
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Equipment

Ingredients 
 

  • 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 375F/190C (this is the temperature I bake them at in my convection/fan oven. If you're using a conventional oven, increase temperature to 400F/205C.)
  • 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.

Notes

Sugar content
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!
Batch size
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.
If you prefer to make mini muffins, bake for 10 to 13 minutes, checking after 10 minutes and every minute after that.
Getting your batter just right
I find that sometimes my batter is a bit thicker than other times, depending on which brand of yoghurt I use. If the mixture still seems dry or super thick (you want it to be quite thick, but not at all dry) just add a little more milk.
Don’t worry too much. These muffins are hard to mess up!
Bake time
Although I usually bake my muffins for 17 to 20 minutes, sometimes they take longer to bake if they’re bigger.
Really big muffins could take 5 to 10 minutes longer to bake. Just keep checking with a skewer every couple of minutes if you don’t think they’re done after 20 minutes.
A final note on substitutions/variations!
This is now one of my oldest and most successful recipes! 
I still make these fluffy blueberry muffins regularly – at least once a month. So we can safely say this is a tried and tested recipe. I hope you like it as much as we do. 
Feel free to make substitutions e.g. whole wheat flour, dairy free yogurt, sugar substitutes. Of course I haven’t tried them all. I recommend taking a read of the comments below to see the different ways readers have adapted them.
Note: A few readers have tried making these with almond flour, but unfortunately it does not work well. I recommend looking for a different recipe instead of trying to adapt this one using almond flour. Sorry!
How to make Greek yogurt blueberry bread instead
I sometimes make a blueberry loaf out of this recipe instead of muffins, and it’s just as moist, fluffy and delicious! Simply pour into a lined and oil sprayed loaf pan and bake for about an hour until a skewer comes out clean. Reduce the oven temperature by about 50F/10C and keep an eye on the top. If it’s browning too quickly, just tuck a piece of aluminium foil over the top.
Not in the mood for blueberries? 
Replace the blueberries with another berry or grated or chopped fruit. Alternatively, try these Greek yogurt chocolate chip muffins, these carrot banana muffins (these ones are dairy free), or these Greek yogurt banana muffins instead.

Nutrition

Calories: 272kcal, Carbohydrates: 32g, Protein: 5g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 28mg, Sodium: 65mg, Potassium: 183mg, Fiber: 1g, Sugar: 11g, Vitamin A: 60IU, Vitamin C: 1.8mg, Calcium: 77mg, Iron: 1.5mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

Read More About Me

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4.87 from 497 votes (201 ratings without comment)

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Recipe Rating




1,021 Comments

  1. Hi I made this got 12 muffins, after it cooled, I cut one in half but the inside is raw, the bottom is quite brown and the top a little brown, I used the blended flour.

    Reply

    1. Hello Matt! They probably just needed a little longer in the oven. It doesn’t matter if they are quite browned on top and around the sides, but you can always turn down the oven a little if yours runs extra hot. I find these are worth persevering with so I hope you give them another try. I’m sorry your first attempt didn’t work out! Just keep testing the middle of the muffins with a skewer or small sharp knife towards the end of the cook time. It should come out clean (a few crumbs are OK but no raw batter).

      Reply

  2. Have you ever tried using xylitol or erythritol as a sweetener rather than sugar in this recipe?

    Reply

    1. Hello Cindy! I haven’t personally, but other readers have successfully. Try substituting the sugar with about half the amount of sweetener (or whatever is recommended on the package). Sometimes recipes with sweeteners in don’t brown quite as well as those with sugar, but they should still taste good!

      Reply

  3. 5 stars
    I’ve made these many times over! Love how each muffin is bursting with blueberry goodness. And so easy to put together, ready in an hour! I can see how it’s your best recipe, thank you for sharing this treasure!

    Reply

    1. Hello Yudon! Aw, thank you so much for the extra vote of confidence. As well as being a popular recipe on the site, I still regularly make these for my own family. I’m so happy you’ve been enjoying them so much too! 🙂

      Reply

    1. Hello Mark, readers have tried this recipe in pretty much every version you can imagine and it usually works. I’m pretty sure some have used honey before successfully. I’d go with about a third of a cup since honey is a bit sweeter than sugar. I think you’ll be fine 🙂 Enjoy!

      Reply

    1. Hello Mary! The muffins are usually a little crisp on the outside after they’re just baked, but they shouldn’t be hard or dry. If they are, they may be overbaked. This recipe is worth persevering with so I hope you try it again. Bake ‘just’ until a skewer comes out of the muffins without raw batter on and the muffins are nicely golden and risen. Good luck!

      Reply

  6. 5 stars
    I usually find muffins way too sweet- these are perfect! I made it as is, they have a really generous amount of blueberries, which adds some more natural sweetness, and the muffin itself is the perfect level of sweet. I usually omit a lot of sugar from baking, but I’m glad I made this as is. If I was making for a group I might heap that 1/2 cup of sugar like recommended. When I make them again I think I will also lower the baking soda just a little, I think I can taste it slightly. They did come out slightly dry, but I’m pretty sure I left them in too long. First time making muffins and I’ll quite likely use this as my base recipe from now on!

    Reply

    1. This is wonderful to read, Laura – thank you so much for the great feedback. Go ahead and play around with the cook time a bit as they are usually quite moist because of the yogurt. I’m so happy you liked them! 🙂

      Reply

  7. 5 stars
    First time making this recipe in a bunt cake pan it turned out delicious! Thanks for sharing.

    Reply

    1. That is wonderful to hear the recipe turned out well made as a whole can. Thank you so much for letting me know!

      Reply

  8. 5 stars
    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!

    Reply

    1. 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!

      Reply

  9. 5 stars
    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

    Reply

    1. 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 🙂

      Reply

  10. 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!

    Reply

    1. 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! 🙂

      Reply

  11. 4 stars
    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.

    Reply

    1. 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! 🙂

      Reply

  12. 4 stars
    Mine tasted great, however they are a bit dry. What did I do wrong. I am a baking rookie. 🙂

    Reply

    1. 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! 🙂

      Reply

  13. 5 stars
    I used whole wheat flour and they turned out great! Thank you so much for this recipe. ♥️

    Reply

  14. Hello
    If I replace the oil with butter how much would I need in comparison?

    Thank you

    Reply

    1. 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!

      Reply

      1. Thank you Helen
        Can’t wait to make them!
        Will let you know how it goes….

      2. 5 stars
        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

      3. 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 🙂

  15. 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 🙂

    Reply

    1. 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!

      Reply

    1. 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!

      Reply

    1. 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 🙂

      Reply

  18. 5 stars
    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.

    Reply

    1. 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!

      Reply

    1. Hello! Yes, the recipe should work well with self raising flour. The amount of baking powder in this type of flour will be similar 🙂

      Reply

  20. 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?

    Reply

    1. 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 ;-).

      Reply

      1. 5 stars
        Thank you Helen, your suggestion sounds scrumptious, I will give it a try and let you know the result.