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. Thank you for putting imperial and metric – as an American now living in the UK this is super helpful for my “hybrid” baking style – and the muffins are perfect – thank you

    Reply

    1. Oh, that is so great to hear, Naseem! I’m so glad you found the dual measurements helpful, and of course very happy that you enjoyed the muffins. Thanks so much for letting me know!

      Reply

  2. 5 stars
    Well goodness me they turned out great. Nice and moist followed exactly to the recipe except I filled to the top. Next time I wont fill as high. But so light, I am taking tomorrow to a morning tea. Thank you for a great recipe Helen.

    Reply

    1. Oh this is so wonderful to hear, Diane! I really hope your friends liked them too. Thank you so much for letting me know how you got on, and I hope you make them many more times in the future 🙂

      Reply

  3. 5 stars
    They turned out incredibly yummy! I will definitely make this recipe again. I used thick plain greek yogurt and I think that made them extra moist!

    Reply

    1. I’m thrilled to hear that you liked them, Sia! I always use thick Greek yogurt too, although they do work with any plain Greek yogurt. Thanks so much for the review!

      Reply

  5. 5 stars
    delicious. I just found my go to muffin recipe. used 1tb of stevia te replace sugar and tried using carbonaut baking mix to replace the regular flour. it worked great. thanks!

    Reply

    1. Ahh thank you so much! So happy you liked it so much! This has been our go-to recipe for years, so what a compliment that it’ll become yours too! 🙂

      Reply

    1. Hi Leigh-Ann! More like 272. This is however a bit of an estimate – it will depend on the exact size of the muffins, but this is based on a 12 muffin batch. Enjoy!

      Reply

  7. 5 stars
    My husband has a sweet tooth so I was concerned he wouldn’t like them, but he really did! I made them again for my extended family and my brother in law said they were the best muffins he’s ever had! They’re really so easy to make and very pretty. I’ve baked so many muffins over the years and this is definitely a keeper. Thank you for this great recipe!

    Reply

    1. Thank you so much for your lovely feedback, Melisa – I appreciate it so much! I have a couple of ‘muffin haters’ in my life that I’ve converted with these, too. It feels like such a compliment that you’ll be making these again! 🙂

      Reply

  8. 5 stars
    Absolutely excellent recipe! While I was skeptical of the amount of oil, this recipe came out perfectly. I used 1 cup of diced pears instead of blueberries (I would add more next time) and added vanilla and almond extract, 1/2 tsp each. I followed the directions for making a loaf because I didn’t want to fuss with muffins. I will absolutely make again!

    Reply

    1. It’s very helpful to hear how it turned out with your changes. Thank you so much, and I’m so glad you liked it!

      Reply

  9. 5 stars
    I bake these muffins pretty much every weekend. I have shared the recipe multiples times. Yummy, fluffy and gorgeous look!

    Reply

    1. I’m so thrilled to hear this, Elvira. Wow, what a big compliment, and thank you so much for sharing the recipe with others 🙂

      Reply

    2. 1 star
      We did not like this recipe at all. I thought the blueberries would help adjust for the sugar amount, but we found them to be bitter and not sweet at all. My husband will eat anything, and he couldn’t stomach more than two of them. I think maybe the baking soda amount is off?

      Reply

      1. Hello Jess! I’m sorry to hear that you had that experience. It could just be that they weren’t sweet enough for you? Generally this recipe gets excellent reviews so I’m not sure if something went wrong or it’s just not the recipe for you. Thank you so much for the feedback, anyway!

  11. 5 stars
    Absolutely love these light and fluffy muffins. I reduced the sugar. Put in lots of fruit, blueberries or chopped apple

    Reply

    1. I’m delighted to hear this, Trish, and love the way you tweak and make them your own. Thank you so much for letting me know how you’re liking the recipe 🙂

      Reply

  13. 5 stars
    This is the best blueberry muffin recipe I have ever made , I make a batch every week and freeze some of them ,(they freeze well). I use different flavoured yoghurt , raspberry is a favourite as is lemon delicious.

    Reply

    1. Hello Vikki! Aw, I’m so happy to read this! What a huge compliment, and I’m so happy that it’s become such a family favorite. Lemon and raspberry together is one of my favorites (I just use raspberries instead of the blueberries, and add lemon zest too). Thank you so much!

      Reply

  14. 5 stars
    I found them very tasty without the added sugar on top. I used frozen blueberries and unsweetened almond milk.

    Reply

    1. So happy to hear this, Althea! I don’t usually add the extra sugar either, but I do occasionally sneak in a few chocolate chips 😉

      Reply

  15. 5 stars
    I love using your low sugar, yogurt muffin recipe as the base for variations … today was lemon and poppy seed. I read another recipe for lemon and poppy seeds that called for the batter to be covered and rested for an hour before scooping it into the muffin cups. The only thing I used from that recipe was the quantity of poppy seeds; otherwise, it was your recipe. I didn’t have any fresh lemons, so used a Tbsp of lemon extract and 3/4 tsp of vanilla. I used mini parchment liners. I got 24 mini muffins plus 3 regular muffins out of the batter. Instructions re resting the batter said that it gives the baking powder a head start; do not stir the batter before filling the muffin tins as you would deflate the batter. This method allows you to fill the muffin cups and get a nice rise. My taste-testers were very happy with the results.

    Reply

    1. Hello Jan! I love that you made lemon poppyseed with this recipe! Thanks so much for letting me know, and for your interesting tip about resting the batter. I will try that next time too to see how that works for me. I’m so happy your taste testers enjoyed them!

      Reply

  16. I thought you might like to try my latest version of a Savoury muffin based on your yogurt muffin. It has been deemed a ‘do-over’ by my taste testers.
    Corn meal and fresh corn kernels Muffin with Yogurt – makes 6

    Mix together:
    100 gm a/p flour
    50 gm fine corn meal
    30 gm spenda/brown sugar
    1/4 tsp salt
    1-1/2 tsp baking powder
    1/4 tsp baking soda
    1 tbsp dried chives

    Mix together:
    75 ml canola oil
    1 egg
    100 gm Greek yogurt
    30 ml milk

    then add todry ingredients, using spatula to mix.

    Fold in 110 gm cooked corn kernels (if using frozen, cook for 2-3 minutes, cool)

    Fill muffin cups to top … sprinkle top with a bit of Demerara sugar.

    Bake in 375 (convection) or 400 oven for 18 minutes.

    Reply

    1. Thank you so much, Jan! I love this and bet some of my readers will too. It sounds especially great for a special occasion such as Thanksgiving. It wins the prize for the most creative adaptation of the recipe. It’s wonderful 🙂

      Reply

  17. This recipe is deemed a ‘do-over’. Made 1.5X the recipe and shared them with three sets of neighbours (known as my ‘taste-testers’) Topped the muffins with some Demerara sugar and sliced almonds.
    Two days ago, I made this recipe again, substituting roughly choppe fresh kernels of corn for the blueberries. Realized as I was filling the last muffin cup that I had forgotten the sugar! Topped the muffins with chopped pecans and Demara sugar, and crossed my fingers! They were a hit with my taste testers, who said they really didn’t miss the sugar. Today, I substituted half the blueberries wth the chopped corn kernels, used about 40% of the sugar called for in the recipe, topped them with the Demerara sugar and sliced almonds. Again, a winner! So healthy and so delicious!

    Reply

    1. Thank you so much for your lovely detailed description of your experience, Jan! I love that you immediately made your own version of the recipe. I have never heard of anyone adding corn kernels, but I can totally see how that would work. I love that you put almonds on top too. Coincidentally, I made this recipe myself yesterday too and almost forgot to add the sugar! It’s very easy to do! Thanks again and sincerely hope that this becomes a go-to recipe for you 🙂

      Reply

    1. Thank you for letting me know, Lindsey and thank you for trying the recipe 🙂

      Reply

  19. 5 stars
    I made this recipe on the weekend and they are delicious. I made them with canned cherries & choc chips and they are very yummy. I think next time I will add some coconut to them. Thank you for an awesome recipe that will be made many times over. The ingredient list in the method is genius, I think this should be standard.

    Reply

    1. Hi Kim! So happy you enjoyed them so much and mmm, cherry chocolate sounds incredibly – I’m going to try that! Thank you so much for the great review! 🙂

      Reply

  20. 3 stars
    Nice recipe and light fluffy muffins but 272 kcals per muffins is not low calorie and healthy at all, quite the opposite in fact.

    Reply

    1. Hi, Ben! I created this many years ago as a lower sugar recipe, not necessarily lower calorie. I’m glad you liked it though – thanks!

      Reply