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Home » sweet things » cakes » Greek yogurt blueberry muffins (low sugar recipe)

Greek yogurt blueberry muffins (low sugar recipe)

20 Feb 17

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Greek yogurt blueberry muffins

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!

Greek yogurt blueberry muffins - a light, airy and delicious recipe!

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!

Greek yogurt blueberry muffins - a light, airy and delicious recipe!

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!!

Greek yogurt blueberry muffins - a light, airy and delicious recipe!

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.

Greek yogurt blueberry muffins - a light, airy and delicious recipe!

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)

Light, fluffy and pretty low calorie blueberry muffins. And they couldn’t be easier - just throw the wet ingredients into the dry, stir, and bake!
4.71 from 97 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 20 mins
Cuisine American
Servings (click to change) 12 - 14 muffins
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces - 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)
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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.

Notes

A note on the 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!

A note on the 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.

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 a bit thick to you (you want it to be a soft dropping consistency, but not too runny) just add a bit more milk until it's thinned out a bit.
The result will still be good if your mixture's too thick, but I find the muffins end up looking better if it's exactly the right consistency!!!

A note on the cooking time

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.
One time I made some really big ones and they took a good 10 minutes longer to bake. Just keep checking with a skewer every few 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 blueberries regularly - at least once a month. We all love them!
So we can safely say this is a tried and tested recipe. I hope you like it as much as we do. 
The greatest thing about these blueberry muffins is that no matter what substitutions or adaptations you make, they seem to come out well. Take a read of the comments below to see the different ways readers have adapted them.
It really is hard to get them wrong!

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 28mgSodium: 65mgPotassium: 183mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 1.8mgCalcium: 77mgIron: 1.5mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, Baby & kid friendly, cakes, healthy desserts, Helen's favorites, party food, popular posts, Quick and easy desserts, snacks, Spring, sweet things

Comments

  1. Alice Claridge says

    23 Feb 21 at 2:48 pm

    Made these today with my 6 and 4yo girls, my changes were to use half wholemeal flour, and added some grated apple. Yummo! I think with addition of apple I might use less sugar next time. Thanks for an easy, tasty recipe! Hoping they will freeze well for lunches!

    Reply
    • Helen says

      24 Feb 21 at 11:41 am

      Hello Alice! I’m so glad you liked them! And don’t worry, they’ll freeze perfectly! 🙂

      Reply
  2. Marybeth Haydo says

    28 Jan 21 at 12:50 pm

    I have been baking for well over 65 years and these are the best blueberry muffins I have ever made. I love them!

    Reply
    • Helen says

      28 Jan 21 at 2:21 pm

      Hello Marybeth. Wow, that’s a compliment indeed! Thank you so much! 🙂

      Reply
  3. Eileen says

    23 Jan 21 at 12:17 am

    Just want to know if yogurt must be Greek ? Or can use natural yogurt. I don’t know difference is

    Reply
    • Helen says

      23 Jan 21 at 4:06 pm

      Hello Eileen! It’s fine to use regular natural yogurt instead of Greek. It’s just that Greek yoghurt is a bit thicker so you might need to add a little less milk if you use regular yogurt that’s all. To be honest though this is a pretty forgiving recipe, so you should be fine!

      Reply
  4. Kate says

    10 Jan 21 at 4:54 am

    Hi Helen, I’m going to give these muffins a try next weekend! I have some vegan roommates who don’t eat eggs but might be amenable to dairy – do you think I could add an extra 1/2-1 cup yogurt as a substitute for the eggs?

    Reply
    • Helen says

      11 Jan 21 at 10:54 am

      Hi Kate! These muffins have proven themselves again and again to be very flexible and all kinds of substitutions have worked. I’ve never heard of anyone trying to skip the eggs, but I suspect you could make it work. I can’t guarantee success, but try looking into flax eggs and other vegan egg substitutions. I’m not sure just extra yoghurt would work, but then again it might be worth trying… I’d love to know how you get on if you do give it a try!

      Reply
      • Kate says

        25 Jan 21 at 8:55 am

        Hi Helen! I tried these yesterday, I made 1 batch with eggs and another eggless half-batch.
        I had to add extra milk (full fat) to both as my yogurt was quite thick – I could only find 10% fat greek yogurt which may have affected things as well.
        For the eggless half-batch, I added an extra 1/4 cup yogurt and a pinch of extra baking soda. They still turned out beautifully fluffy, if a touch denser than the batch with eggs! I suspect that subbing an extra 1/4-1/3 cup yogurt + 1/4-1/2 tsp baking soda per egg, to fulfil the moisture + leavening properties would be the perfect ratio!
        I baked mine at 180C after noticing they were browning a little fast in my oven.
        I will say that these also work well as ‘muffin tops/lumps’ aka thick batter just plopped onto a parchment lined baking sheet. I only own one 6-hole muffin pan so I made a mix, and a day later they are almost gone!

        Reply
        • Kate says

          25 Jan 21 at 8:56 am

          oops! I meant to say baking powder, not baking soda!! i kept the bicarb of soda measurement the same

          Reply
          • Helen says

            26 Jan 21 at 1:57 pm

            Thanks for clarifying, Kate! 🙂

        • Helen says

          26 Jan 21 at 1:58 pm

          Thank you so much for the detailed review, Kate. It’s incredibly helpful to know how to make these without eggs. Let me know if you try the recipe again with the ratio of yoghurt you suggest. These do often brown quite fast but I like the firm tops. As you say they would make great muffin tops! 🙂

          Reply
  5. Deena Miller says

    30 Dec 20 at 11:10 am

    5 stars
    The muffins were yummy . Recipe easy to follow…The blueberries were imported from Peru, baked in Phoenix,Arizona, with a recipe from Perth, Australia..Very International..Thanks..I am planning to make your quiche this week..ciao, Deena

    Reply
    • Helen says

      01 Jan 21 at 10:46 am

      Hello Deena. Thank you so much for the feedback. International muffins indeed! I really hope you enjoy the quiche as much as we do. Happy New Year!

      Reply
  6. Satee Dookhy says

    14 Dec 20 at 1:02 am

    Best blueberry muffins ever!

    Reply
    • Helen says

      15 Dec 20 at 10:05 am

      Thank you Satee! I have to agree with you 😉

      Reply
  7. Teresa says

    19 Nov 20 at 4:47 pm

    Hi there just wanted to check the oven temp for fan ovens. Going to make these today as I love blueberry muffins

    Reply
    • Helen says

      19 Nov 20 at 6:55 pm

      Hi Teresa! I always bake these at 180C, whichever oven I’m using, and they always seem to turn out well! 🙂

      Reply
      • Teresa says

        20 Nov 20 at 12:48 am

        Thanks Helen

        Reply
  8. Courtney says

    09 Nov 20 at 7:37 am

    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!

    Reply
    • Helen says

      09 Nov 20 at 9:20 am

      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!

      Reply
  9. Melanie says

    01 Nov 20 at 11:59 am

    5 stars
    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!

    Reply
    • Helen says

      02 Nov 20 at 1:53 pm

      Hi Melanie! Thanks so much for the feedback. Good call to make the mini ones for work and the big ones for home 😉

      Reply
  10. Concetta Balliro says

    27 Oct 20 at 12:35 pm

    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

    Reply
    • Helen says

      28 Oct 20 at 3:50 pm

      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 😉

      Reply
  11. June says

    24 Oct 20 at 6:48 am

    Can you use a banana and chic chips not sure

    Reply
    • Helen says

      25 Oct 20 at 10:45 am

      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!

      Reply
  12. Elizabeth says

    16 Oct 20 at 6:06 am

    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.

    Reply
    • Helen says

      16 Oct 20 at 9:39 pm

      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!

      Reply
  13. Sue says

    05 Oct 20 at 12:45 am

    5 stars
    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.

    Reply
    • Helen says

      05 Oct 20 at 11:01 am

      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 😉

      Reply
  14. LISA FLEMIG says

    17 Sep 20 at 2:56 am

    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!

    Reply
    • Helen says

      17 Sep 20 at 8:59 am

      Hi Lisa! So happy they turned out well! Love the additions! Thanks so much for letting me know how you got on 🙂

      Reply
  15. helen says

    13 Sep 20 at 3:02 am

    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!

    Reply
    • Helen says

      13 Sep 20 at 1:55 pm

      Thanks for the feedback, Eileen – I’m so glad you enjoyed them! Of course they’re healthy – have 3 next time 😉

      Reply
  16. Victoria Dalli says

    11 Sep 20 at 10:15 am

    Hi, can I use frozen blueberries?

    Reply
    • Helen says

      11 Sep 20 at 4:02 pm

      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!

      Reply
  17. Susan james says

    07 Sep 20 at 9:29 pm

    If you have no yoghurt do they still work OK with extra milk?

    Reply
    • Helen says

      08 Sep 20 at 10:17 am

      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! 🙂

      Reply
  18. JES says

    02 Sep 20 at 10:50 pm

    Can I use cake flour instead of plain flour? Thank you.

    Reply
    • Helen says

      03 Sep 20 at 1:14 pm

      Hello! Yes, no problem!

      Reply
  19. Lea says

    27 Aug 20 at 12:38 pm

    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.

    Reply
    • Helen says

      27 Aug 20 at 5:08 pm

      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. 🙂

      Reply
  20. Anna J says

    15 Aug 20 at 2:30 am

    I am trying your Blueberry Muffins for the first time and they are truly delicious.
    They will be made many more times.

    Reply
    • Helen says

      15 Aug 20 at 7:43 am

      So happy to hear this, Anna! Thank you for letting me know.

      Reply
  21. Corrine says

    09 Aug 20 at 11:57 am

    Can I use can blueberry?

    Reply
    • Helen says

      10 Aug 20 at 4:37 pm

      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!

      Reply
  22. Jenny says

    08 Aug 20 at 5:55 am

    I tried it with strawberries. Very nice and quite fragrant

    Reply
    • Helen says

      09 Aug 20 at 8:55 am

      Ooh yes they’re great with strawberries – thank you for letting me know, Jenny!

      Reply
  23. Vi says

    03 Aug 20 at 3:55 am

    I made these yesterday with 1 cup blueberries and half a cup of choc chips. Soooo good! Thanks for this great recipe!

    Reply
    • Helen says

      04 Aug 20 at 9:39 am

      Hello Vi! I’m so glad you enjoyed them! Of course everything tastes even better with chocolate 😉

      Reply
  24. Danuta says

    30 Jul 20 at 6:29 pm

    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!

    Reply
    • Helen says

      04 Aug 20 at 9:50 am

      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!

      Reply
  25. Angela Henwood says

    28 Jul 20 at 3:04 pm

    Delicious

    Reply
    • Helen says

      30 Jul 20 at 9:25 am

      Glad you liked them, Angela!

      Reply
  26. Stacey says

    27 Jul 20 at 10:29 pm

    5 stars
    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.

    Reply
    • Helen says

      28 Jul 20 at 10:32 am

      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! 😉

      Reply
  27. Leah says

    17 Jul 20 at 1:14 am

    Hi, can these be frozen?

    Reply
    • Helen says

      19 Jul 20 at 10:21 am

      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 🙂

      Reply
  28. Ann says

    06 Jul 20 at 9:52 pm

    5 stars
    Excellent I have an abundance of white berries in the garden so used these. Amazing light muffins, quick and easy.

    Reply
    • Helen says

      07 Jul 20 at 9:13 pm

      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!

      Reply
  29. Bee says

    19 Jun 20 at 11:11 pm

    5 stars
    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.

    Reply
    • Helen says

      21 Jun 20 at 10:37 am

      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!!

      Reply
  30. Toony L. says

    18 Jun 20 at 4:38 am

    5 stars
    I tried this recipe today. The muffins turned out soft and moist. Very delicious! Thank you for sharing the recipe.

    Reply
    • Helen says

      18 Jun 20 at 12:01 pm

      Hello! So happy you liked it – thank you so much for the feedback!

      Reply
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