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Greek Yogurt Blueberry Muffins

Moist Greek Yogurt Blueberry Muffins for a Healthy Start

Enjoy these Greek Yogurt Blueberry Muffins that are moist, fluffy, and packed with protein for a healthy start.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with whole wheat flour for a heartier texture.
  • 2 teaspoons baking powder This leavening agent ensures the muffins rise beautifully;
  • 1 teaspoon salt Enhances flavor and balances sweetness.
  • 2 large eggs For a vegan option, use flax eggs.
  • 3/4 cup sugar Reduce the amount or substitute with honey or maple syrup.
  • 1/2 cup unsalted butter Use melted; coconut oil for a dairy-free substitute.
  • 1 cup Greek yogurt Can be swapped with regular yogurt or applesauce.
  • 1 cup blueberries Fresh or frozen; toss frozen berries in flour.
Optional Add-ins
  • 1/2 cup chopped nuts Walnuts or pecans, add texture and flavor.
  • 1 cup mashed banana or mixed berries Use these instead of blueberries.
  • 1 teaspoon cinnamon or nutmeg Sprinkle into dry ingredients for flavor.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk the eggs, then add sugar, melted butter, and Greek yogurt, mixing until smooth.
  4. Toss the blueberries in the dry mixture and then fold the dry ingredients into the wet ingredients until just combined.
  5. Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Don't over-mix the batter to keep muffins fluffy. Room temperature eggs help in achieving a better rise.

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