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 500 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 500 votes (201 ratings without comment)

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Recipe Rating




1,027 Comments

  1. 4 stars
    really lovely, made these yesterday all gone, and I will use this recipe again

    Reply

  3. I’ve not tried this recipe yet but need some advice on making them at high altitude. We live at oner 7000 feet and baking is always challenging. Any tips on what substitutions to make for this muffins?

    Reply

    1. Hi Carol! So sorry for the late reply – we’ve been moving so things on the blog have been a bit slower than usual! I’ve never baked at high altitude myself but King Arthur Flour has a really good chart with suggested changes here: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
      It seems you’ll have to increase the temperature by 15 to 25F (try 15 to begin with) and the cooking time by 5 minutes or so. These muffins are pretty forgiving though so I think you’ll be fine. Good luck! 🙂

      Reply

      1. Hi,
        I tried baking these on Saturday before your reply using a chart for high altitude baking that I found after some searching on the internet. Here’s what I came up with. I decreased the baking soda and baking powder by half, decreased the sugar by a teaspoon and added more liquid (milk in this case) by about double. Because I used very thick greek yogurt, Fage, it was necessary to add even more milk than what you suggested. Because I didn’t know exactly how much to add, I had to keep stirring in more until I got the right consistency. This meant that all that stirring made for a tougher muffin. I think it also made for a blander tasting muffin. In future I will add cinnamon and vanilla to try to up the flavor a bit along with a pinch of salt. I also baked these muffins 20 degrees higher at 395 degrees. Since I used larger silicon baking cups, they required a longer bake time, about 30 minutes.

      2. Really useful feedback, Carol – thank you! The cooking time/milk amount etc does vary a lot depending on type of yogurt/baking cup size. I do find they always turn out well though. Good idea to add cinnamon and vanilla. Maybe a pinch of salt, too?

    1. Hello Anne! Yes I’ve made these many times with frozen blueberries. Just try to stir them in in just a few strokes. The batter may get coloured purple slightly anyway, but this has never bothered myself or anyone else I’ve served them to. Enjoy!

      Reply

      1. 5 stars
        Thanks Helen! I’ve been looking for a muffin recipe that use yoghurt and does not use butter. I made this today and oh my the best blueberry muffin I had! Golden on the outside and fluffy in the inside. Thank you so much! I will definitely make this again!

      2. You’re so welcome, Anne! Thank you so much for the feedback. They work really well with other kinds of fruit like raspberries too, and of course chocolate – just in case you’d like to try some variations 😉 So glad you enjoyed them!

  5. 5 stars
    Every time I make these , they r a huge hit. I divide batter in 3 and make some choc chip, strawberry and of course blueberry. I add coconut sugar on top before baking. I won’t go to any other recipe..thank you

    Reply

    1. Hello Barbara. Thank you so much for taking the time to review these. I made them again myself just this past weekend. I grilled them by mistake (!!!) but they still ended up pretty good! I love that you make 3 different kinds. 🙂

      Reply

  6. 5 stars
    Ok these were amazing! I lessened the sugar a wee bit but added a vanilla glaze! Family LOVED them! 🥰😊!

    Reply

    1. Hi April (what a lovely name!). Thanks so much for the feedback. I’m so glad you enjoyed them so much, and I like your idea of adding a glaze. Mmm!

      Reply

  7. Just made these for a third time. Super recipe! First time exactly as you have it written and they were perfect. Second time with thawed frozen berry mix, lemon zest and a spritz of lemon juice topped with a shake of lemon sugar. Third time with a huge grated apple, half whole wheat flour/half white and a handful of walnut pieces. All three times perfect! Thank you for a fantastic and versatile recipe!

    Reply

    1. Hi Naomi! Thank you so much for reporting back – I really appreciate you taking the time to do that. This has been my experience with this recipe too. Very adaptable! I’m so happy it’s not just me 😉 In case you’re interested I have a few other recipes on the site that are a little healthier than average and seem to work out well every time. Try this pumpkin and pear bread for starters: https://scrummylane.com/healthy-pumpkin-pear-loaf-cake/

      Reply

  8. Hi Helen! This is Kate again; after a disappointingly-textured lemon-herb-honey cake following another recipe (which also used yogurt + oil) I decided to try adapting this recipe for the same flavours.

    I used 2/3 cup honey, as well as lemon juice, zest and herbs (either rosemary or thyme would work). I kept all the proportions pretty much the same but cut the sugar by half (might have been a mistake, I want it a bit sweeter) and also halved the amount of oil, since I figured the honey would affect the amount of liquid+sweetness+moisture in the mix. Would be curious to know your thoughts on this as a more experienced baker, and if there are changes you would make to the proportions if using honey!

    Reply

    1. Hello Kate! Wow, it never fails to amaze me what kinds of substitutions people try making to this recipe! Usually they work well, surprisingly, but there’s the odd occasion when it’s just too much of a difference to the original recipe.

      In this case, from my research it seems that up to 1 cup of sugar, you can do a straight replacement with honey. I think especially in this recipe it should work because the sugar amount is relatively low, and sometimes you have to add a bit of extra milk to thin the batter slightly. So you can judge that just before putting the batter in the muffin cases.

      So I wouldn’t actually halve the amount of oil. Try using the full amount stated in the recipe and see if the muffins are better. If you’re adding lemon juice, I’d just leave out some of the milk in the original recipe to compensate.

      In theory, that should be all the changes you need to make. Would love to hear how you get on if you try this again. They sound yummy!

      Reply

  9. I just tried substituting almond flour for regular flour and they caved in and did not set properly. All the blueberries sunk to the bottom as well. Guess I won’t do that again!

    Reply

    1. Hi Gloria! Aw, that was a great idea, but sorry it didn’t work out! You could try replacing just a little of the flour with almond flour and see if that works. Say 1/2 a cup? I’ve done something similar where I replaced some of the flour (actually up to half) with wholemeal or spelt or even a little coconut flour, and usually I still get great muffins. You might need to experiment a bit until you get the perfect ratio. Good luck, and let me know how you get on if you try the recipe again.

      Reply

  10. 1 star
    I followed the recipe and I the batter was super stiff. This is more like a scone type batter. I had to add more everything liquid and then after I realized thus is way too much flour. Most muffin recipes call for 1.5 C flour. Maybe cutting the flour portion down might be better. The batter just totally seized up.

    Reply

    1. Hi! Did you actually make the muffins in the end? Sometimes the thickness of the yogurt makes a difference to the thickness of the batter, but if it’s a little thick you just add a tiny bit more milk, as stated in the recipe notes. The recipe has been tested over many years and virtually always makes good muffins, so there’s definitely the right amount of flour. But thanks anyway for the feedback 🙂

      Reply

  11. Could I replace the sugar with artificial sweetener? Has anyone tried this and would it be a like for like swap ( eg 100gms artificial sweetener for 100gms sugar?). Thank you.

    Reply

    1. Hi Sarah! I’m pretty sure it would work well. Maybe famous last words but people have tried so many substitutions in this recipe and it always seems to work. Good luck!

      Reply

      1. I did the sugar substitute to make the recipe WW friendly and they turned out AWESOME. Us WW folks are always looking for ways to use our zero point greek yogurt in treats and this is a straight up WINNER. For anyone on WW this recipe made me 20 wonderful muffins that are 2 points a piece (on blue) 🙂

      2. Hi Cheryl. Wow! This is great to know! I’ll add this info into the recipe notes. What sugar substitute did you do? 🙂

  13. 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

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

      Reply

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

    Reply

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

    Reply

    1. 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

  16. 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

    1. 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

      1. 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!

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

      4. 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! 🙂

  17. 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

    1. 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

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

    Reply

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

      Reply

  20. 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

    1. 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