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!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings - 14 muffins

Calories 272kcal

Author Helen

Ingredients

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)

cups/ounces - grams/ml

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.

Video

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