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 499 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 499 votes (201 ratings without comment)

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Recipe Rating




1,025 Comments

    1. Hello Olivia! Thank you so much for letting me know – I so appreciate it and love that the recipe is working well for your family 🙂

      Reply

  2. 5 stars
    Fantastic! Used Fage 0% and needed to use a couple additional tablespoons of milk. Added 1 tsp almond extract to liquids. Made 14 regular sized muffins after filling them to the top. Baked great at high altitude (5300 ft). Topped with vanilla sugar. Thank you so much!

    Reply

    1. Hello Nicole and thanks so much for the great feedback! It’s particularly great to know how these fare in higher altitudes. I’m so happy you liked them! 🙂

      Reply

  3. 5 stars
    I used a sugar substitute and they came out great. I will definitely be making these again.

    Reply

  4. Do you think it would work to leave out the sugar altogether and add mashed banana instead?
    Loved the chocolate chip version and am now looking for a healthy breakfast version for my toddler. 😊
    I will also use whole wheat flour, so I probably should add more liquid (maybe the mashed bananas will help?)?

    Thanks!

    Reply

    1. Hi Kati! While I haven’t tried this, I have a feeling that it would work fine. I’d say don’t go mad with the amount of banana and see how you go with the liquid. You will possibly have to add just a little more milk. I find this recipe to be very forgiving so I’d definitely consider just giving it a go! You will probably end up inventing your own recipe! 🙂

      Reply

  5. 5 stars
    I had no eggs, so I used 2 ripe bananas instead and halved the sugar (only 1/4 cup of sugar). I also put in 1 cup white flour, 1 cup wholemeal and half cup oats. I sprinkled some coconut sugar mixed with cinnamon on top. Turned out great! Thank you

    Reply

    1. Hello Kylie! It’s so helpful to hear that the recipe turned out well for you with the substitutions you made. Thank you so much for the great feedback – I’m so glad you enjoyed them! 🙂

      Reply

  6. I would like to use almond flour, less sugar and butter instead of oil. You think that will work?

    Reply

    1. Hello Stacy! While I haven’t ever made these with almond flour, they work with most substitutions. I know they work with oat flour so I think they’ll be fine with almond flour too. They do work with melted butter instead of oil as well. If you like you can reduce the amount of butter a bit (maybe 1/3 less than stated) and add a little more yogurt or a drizzle of milk instead. If the batter seems dry at all, just add a little more yogurt or milk. And yes you can definitely reduce the sugar more if you like. Good luck!

      Reply

      1. I just baked this recipe using 1/2 cup buckwheat flour (which is gluten free) and 2 C wheat flour. It turned out great. You won’t be able to use almond flour as the sole flour since it has no gluten – which you probably know!

      2. Hello Carla! Thank you so much for letting me know how you adapted this recipe for your needs – that’s always so helpful. No, I wouldn’t recommend using all almond flour, although I think you could add in a little and it would work great! I think plain gluten free flour works too since the yogurt keeps the muffins moist. Thank you so much for the feedback!

  7. Can I substitute some of the flour for soft wheat bran to make it more high fibre?i

    Reply

    1. Hi Leslie, yes absolutely! I find this recipe works with most substitutions for some reason. Try substituting a third to a half and see how they turn out 🙂

      Reply

    1. Hello Ada! I’ve never tried this but pretty much everything people try with these muffins seems to work out pretty well, so give it a go. It sounds delicious! 🙂

      Reply

  9. 5 stars
    I am in LOVE with this recipe!! It made about 44 mini muffins for my freezer stash (I did about 10 mins in the oven and they came out perfectly). I added a squeeze of lemon juice and vanilla extract to the batter and sprinkled the tops with crystal sanding sugar before baking. They’re not too sweet but have an amazing consistency and flavor! Will be trying the same recipe but with chocolate chips today. Thank you so much for posting this recipe and all your tips!!!

    Reply

    1. Aw thank you, Emma! You’ve made my morning! So happy to know the mini ones worked out so well for you and it’s useful to hear the details. People have raved over these for years now, but it’s good to hear they can still work their magic! Have a great day! 🙂

      Reply

  10. 5 stars
    Yum! These have a nice, light texture. I made them with vanilla Greek yogurt (all I had on hand) and did 1 cup blueberries + 1/2 cup dark chocolate chunks. It worked well! Only change I’d make is adding lemon zest to enhance the flavour a bit.

    Reply

  11. 5 stars
    These muffins are the bomb…amazing…failsafe…and A M A Z I N G!!!!!!!

    I have been making them for a couple of years now because I work at SYDNEY MARKETS and always come home with damaged stock. Anyway blueberries is a common take home and the main thing they ask me to make is muffins and ALWAYS ALWAYS ALWAYS get told that I should sell them, they are the best muffin they have ever eaten, not too sweet, delicious, moist, fabulous and so on.

    Thank you for this recipe as I’m now trying to make a vegan one for my brother when he visits me 🙂

    Reply

    1. Hello Dawn. Thank you SO MUCH for the feedback. I love that you get lots of compliments on these. I hope the vegan ones turn out well too. Do let me know if you get a chance 🙂

      Reply

  13. I made the muffins using oat flour and oat milk I also used dairy free blueberry yougurt. I used applesauce instead of oil. They were delicious and vegan and dairy free

    Reply

    1. That’s so helpful to hear that you ‘veganised’ these successfully, Yvonne. Thank you for letting me know!

      Reply

  14. I found your recipe only a few weeks ago and my family is thrilled. I had purchased fresh blueberries on sale and had frozen them in their store containers. I also had purchased the large container of Aldi’s Organic Greek Vanilla Bean yogurt. Following your directions the muffins were fabulous. I then experimented using only a little less than a 1/2 cup of canola oil and they were still incredible. I’m wondering how much of the oil could still be cut back.

    I am going to try whipping up a batch of muffins with the frozen cranberries I have in the freezer this weekend. Will let you know how it goes.

    Reply

    1. Hello Cathy! I’m so happy you’ve had success making these muffins – and also with adapting the recipe to your taste. This is where this recipe excels 🙂 I haven’t personally reduced the oil by that much, but it almost seems like anything goes with this recipe. If you browse the rest of the comments you’ll probably see some feedback from someone who’s reduced the oil by a lot. I think the fact that there’s also yogurt in there helps as yogurt can be used in itself as a substitute for oil. Generally with this recipe you can do (almost) anything you like to the recipe and it still seems to turn out well! 😉 Frozen cranberry muffins sound delicious! I could also imagine the addition of some orange zest really good!

      Reply

    1. Hello! I’ve never tried that but I think it would work well. You could probably reduce the amount of butter a little, to perhaps 2/3 of the amount of oil since butter is richer in taste. Good luck! I’d love to hear how you get on if you try it.

      Reply

  16. I just made these with some tart strawberries and frozen partridge berries (Lingon Berry). The batter turned out velvety and soft like you described. I baked them at 425 for 10 mins to get the top dome started then turned the oven down to 375 and gave then an extra 5 mins ( I had large muffins)
    I wish I could show you how they turned out! Mmm, delicious and soft. Thank you for your recipe!

    Reply

    1. Oooh, you’re making me hungry. Those sound absolutely delicious, Anna! Thanks so much for letting me know how they turned out for you, and how you made them your own 🙂

      Reply

    1. Yes, absolutely! Just fold them in gently so that the batter doesn’t turn purple. The blueberries will run into the batter a little, but it won’t affect the look or taste. I’ve used frozen blueberries to make these many times. I hope you enjoy them!

      Reply

  18. 5 stars
    Made these muffins today. They are really tasty. I used evaporated milk and used a little more then the
    recipe asked for.

    Reply

    1. Great to hear what the results are like using evaporated milk, Anne – thank you! 🙂

      Reply

  19. 5 stars
    Excellent recipe! I followed the other comment, half oil and additional yoghurt, and used monkfruit sweetener, substitute some flour with whole wheat flour. I’m not a muffin person but this muffin is awesome! I love the subtle sweetness, perfect fruit acidity and bouncy moist texture ! Thank you for sharing this recipe! And thanks for the others sharing their tips on making that.

    Reply

    1. Hello Barbara! I’m so glad these worked out well for you, too! This recipe seems to handle substitutions really well. 🙂

      Reply

    1. Hi Zara. I’ve never tried banana but I don’t see why it wouldn’t work. You mean pieces of chopped banana?

      Reply