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Three blueberry yogurt muffins stacked.
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4.69 from 29 votes

Blueberry Yogurt Muffins

These blueberry yogurt muffins are made with whole wheat flour, Greek yogurt, maple syrup and studded with fresh blueberries. They're perfectly moist and fluffy and absolutely delicious.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast
Cuisine: American
Keyword: yogurt muffins
Servings: 12




  • 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.
    Flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  • In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
    Eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract in a medium bowl being mixed with a whisk.
  • 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.
    Wet and dry ingredients incorporated together.
  • 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.
    Blueberries gently folded into the muffin batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    Muffin batter poured into paper lined muffin tin.
  • 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.


Serving: 1muffin | Calories: 188kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 213mg | Potassium: 63mg | Fiber: 3g | Sugar: 11g