Blueberry Yogurt Muffins
Published Jan 20, 2022, Updated Jun 12, 2023
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These healthy blueberry yogurt muffins are made with whole wheat flour, Greek yogurt, maple syrup and studded with fresh blueberries. They’re perfectly moist, fluffy and absolutely delicious.
I’ve used yogurt in a couple of my muffin recipes before, but decided it was time to share a classic blueberry yogurt muffin! The Greek yogurt cuts down on the added oil and helps to make these muffins incredibly moist.
This recipe is on regular rotation in our home and I can’t wait for you to try it!
Why You’ll Love This Recipe
- These muffins are protein-packed which means you won’t be hungry 10 minutes after eating one!
- They’re made with simple ingredients you likely already have in your kitchen.
- They’re perfectly moist and fluffy and will hit the spot for breakfast, as a snack or even dessert!
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- baking powder and baking soda – helps the muffins rise.
- sea salt – balances the flavors of the muffins.
- cinnamon – a nice warming spice for these muffins.
- eggs – helps bind the ingredients together and provide structure for the muffins.
- Greek yogurt – Greek yogurt keeps these muffins moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results.
- coconut oil – helps keep these muffins super moist and fluffy.
- maple syrup – I love using maple syrup as the natural sweetener in these muffins, but I bet honey or even monk fruit maple syrup would work fine as a substitute.
- unsweetened almond milk – I used unsweetened vanilla almond milk, but any type of milk will work, including cow’s milk.
- vanilla extract – a flavor enhancer.
- blueberries – I recommend using fresh blueberries for these muffins, but frozen will also work! There’s no need to defrost frozen blueberries before baking, but just a note that they might be more wet and bleed their color more.
How to Make Yogurt Muffins
Step 1: Start by combining the dry ingredients. In a large bowl, mix the baking powder, baking soda, salt and cinnamon.
Step 2: In a medium mixing bowl, whisk the eggs, yogurt, oil, maple syrup, almond milk and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Make sure you don’t over-mix or the muffins will be too dense after baking.
Step 3: Line a muffin tin with paper or silicone muffin liners. Place 1 Tablespoon of the batter at the bottom of each muffin liner. Fold in the blueberries to the rest of the batter and then divide batter evenly into muffin tin.
Step 4: Bake at 400ºF for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
tip! Wondering why you put a little batter in without blueberries? This prevents the blueberries from sinking to the bottom, which can cause the muffins to get soggy and stick to paper liners.
Tips For Success
- It’s super important to make sure you’re using room temperature milk, eggs, maple syrup and yogurt! If any of these ingredients are cool, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp.
- Don’t forget to add 1 Tablespoon of batter to the bottom of the liners before mixing in the blueberries. This prevents the blueberries from sinking to the bottom, which can cause sogginess and the muffins to stick to paper liners.
- When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the blueberries.
- I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking.
- Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out!
- If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick.
Frequently Asked Questions
Yes! All-purpose flour will work just fine in place of whole wheat pastry flour.
I haven’t tested a gluten-free version of these muffins, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the whole wheat pastry flour. My favorite brand is Bob’s Red Mill gluten-free 1:1 all-purpose flour. I also have these protein blueberry muffins which are made with a combo of oat and almond flour that you could try.
I haven’t tried it, but I would imagine using a non-dairy Greek style yogurt or really any vegan yogurt would work just fine as a substitute for the Greek yogurt.
I haven’t tested an egg-free version of these muffins, but let me know if you decide to experiment in the comments below! I would imagine using two flax eggs or chia eggs in place of the regular eggs would work just fine. If you’re looking for a blueberry muffin recipe that’s vegan I suggest checking out these vegan blueberry muffins.
Yes! You can easily use frozen blueberries in this recipe. And no need to defrost the blueberries before using.
Totally! Feel free to make this recipe your own and customize the mix-ins. I could see raspberries or chocolate chips being delicious! You can also try my strawberry yogurt muffins!
I highly recommend using silicone muffin liners or parchment baking cups for the best results and to avoid the muffins from sticking too much. I also recommend spraying your liners with a little cooking spray. Also, make sure to let your muffins cool completely before trying to remove the liners otherwise they could stick. If you want, you can pop the muffins in the fridge to cool for an hour or so before removing the liners.
I recommend using plain whole milk Greek yogurt for this recipe. It’s what keeps these muffins moist and adds some protein. My go-to yogurt brands are Fage 5% plain Greek yogurt and Siggi’s plain whole milk yogurt. 2% Greek yogurt will also work, but I don’t recommend using non-fat Greek yogurt as it won’t add as much moisture to the muffins and it sometimes has fillers which could change the consistency.
How to Store Leftovers
After allowing the muffins to cool completely, store in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To defrost, place muffins in the fridge overnight, at room temperature or defrost in the microwave.
More Muffin Recipes to Try
- Healthy Pumpkin Muffins
- Apple Yogurt Muffins
- Almond Flour Muffins
- Lemon Poppyseed Muffins
- Strawberry Protein Muffins
- Healthy Zucchini Muffins
- Healthy Oat Bran Muffins
- Strawberry Yogurt Muffins
- Flourless Pumpkin Muffins
- Healthy Chocolate Muffins
- Chocolate Chip Yogurt Muffins
- Banana Blender Muffins
Blueberry Yogurt Muffins
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 large eggs, at room temperature
- 1 cup plain whole milk Greek yogurt, at room temperature
- ¼ cup coconut oil, melted
- ½ cup maple syrup, at room temperature
- ¼ cup unsweetened almond milk, at room temperature
- 1 teaspoon vanilla extract
- 1 heaping cup fresh blueberries, plus more for topping
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Add 1 Tablespoon of the batter to the bottom of the muffin liners.
- Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine!
- Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
- Almond milk: Any dairy-free or dairy milk will work in this recipe!
- Blueberries: You can totally use frozen blueberries if that’s all you have on hand. No need to defrost before baking.
Nutrition information is automatically calculated, so should only be used as an approximation.