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!
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.
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Notes
Sugar contentThese 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 sizeAlthough 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 rightI 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 timeAlthough 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.How to make Greek yogurt blueberry bread insteadI 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 or these Greek yogurt banana muffins instead.