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Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins That Are So Fluffy and Delicious

These Greek Yogurt Blueberry Muffins are fluffy, delicious, and naturally sweetened, perfect for breakfast or a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup plain Greek yogurt can use thick dairy-free yogurt for a vegan option
  • 0.5 cup milk non-dairy alternatives can work
  • 0.25 cup honey maple syrup is a great substitute
  • 1 large egg provides structure and moisture for fluffiness
  • 0.25 cup vegetable oil melted coconut oil can also be used
  • 1 teaspoon vanilla extract enhances the overall flavor
  • 1 cup old-fashioned rolled oats adds texture and fiber
  • 1 cup all-purpose flour up to half can be swapped for whole wheat flour
  • 2 teaspoons baking powder helps muffins rise
  • 0.5 teaspoon cinnamon infuses warmth and flavor
  • 0.5 teaspoon baking soda assists with leavening
  • 0.5 teaspoon salt enhances overall flavor
  • 1 cup blueberries fresh berries preferred

Equipment

  • oven
  • Muffin Tin
  • mixing bowls
  • whisk
  • Scoop or Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with liners or grease.
  2. In a large bowl, whisk together the Greek yogurt, milk, honey, egg, vegetable oil, and vanilla extract until smooth.
  3. In another bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
  4. Gently fold the dry ingredients into the wet until just combined; do not overmix.
  5. Fold in the blueberries gently.
  6. Scoop the batter into the muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes, until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Don't overmix the batter for the fluffiest muffins. Use room temperature ingredients for best results. Cool completely before freezing them.

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