These blueberry yogurt muffins are not just healthier than your standard blueberry muffin- they’re incredibly yummy too! They’re made with whole grains, sweetened with honey, and bursting with blueberry flavor. Leave the grocery store muffins on the shelf and whip up these healthy blueberry muffins the whole family will love!
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Why you’ll love this
These are the best blueberry muffins- they’re easy to make, made with healthier ingredients and delicious!
Unlike many basic muffin recipes that fall a little flat on the nutrition front, these are made with a blend of white and whole wheat flour, honey instead of refined sugar (and less of it!), and plenty of nutrient-packed blueberries.
One muffin even packs 5 grams of protein, making it a great addition to your balanced breakfast!
Serve these moist blueberry yogurt muffins up with a side of eggs or a yogurt and fruit parfait for the perfect, filling breakfast or have with a cheese stick for a satisfying snack!
They’re also freezer-friendly so you can make them ahead, and easy to customize. You can use fresh or frozen berries, change up the fruit, or even make them with chocolate chips for an extra sweet treat.
Let’s get into what you need to make these easy blueberry breakfast muffins.
Ingredients
Dry ingredients
- Whole wheat flour: I love using whole wheat flour to add a boost of whole grains. You can use white whole wheat flour or whole wheat pastry flour, too.
- All purpose flour: To create the light, soft texture and tender crumb that you want in a delicious muffin I like to combine whole wheat with good old all-purpose flour.
- Baking soda + baking soda: To create the iconic rise you and fluffy texture you want in a muffin we use two leavening agents in this recipe.
- Salt: Salt helps to bring out the sweetness!
- Coarse sugar: I love a sweet crunchy top on a muffin! Add a generous sprinkle of coarse sugar like turbinado sugar or baking sugar sprinkled over the top of the muffins! You can also use white sugar or brown sugar too.
Wet ingredients
- Plain Greek yogurt: Protein-packed Greek yogurt makes these Greek yogurt blueberry muffins so incredibly tender! It creates moist muffins with a tender interior. Sour cream works here too. Be sure to choose plain yogurt or vanilla would work if needed too.
- Eggs: Eggs add nutrition and help hold the muffins together.
- Honey: Honey sweetens these muffins without refined sugar. You can also use maple syrup.
- Avocado oil: You can use any neutral oil here but avocado oil is my favorite. It has almost no flavor and healthy unsaturated fats. Vegetable oil, canola oil, melted coconut oil or melted butter work well too. Olive oil would even work in a pinch but will have a different flavor.
- Vanilla extract: A little hint of vanilla extract is a great compliment to the other flavors in these homemade blueberry muffins.
- Milk: Just a splash of milk gets this batter to the perfect consistency.
- Wild blueberries: These tiny little frozen blueberries are perfect for this recipe. They add the perfect distribution of blueberry bursts without big pockets of moisture. Fresh blueberries or even regular frozen ones work too.
How to make blueberry yogurt muffins
Step 1: Preheat oven to 350 degrees F and prepare a 12 muffin tin by lightly coating with oil or using paper liners. Add all wet ingredients except blueberries to a large bowl: oil, honey, eggs, Greek yogurt, vanilla extract and milk.
Step 2: Whisk wet ingredients together until smooth.
Step 3: Add all dry ingredients to a medium bowl: all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Whisk to combine.
Step 4: Add dry ingredients to the wet ingredients and mix to combine. Avoid over-mixing.
Step 5: Fold blueberries gently into the muffin batter.
Step 6: Divide batter evenly in the 12 muffin cups using a large cookie scoop or large spoon. Sprinkle the top of each muffin generously with decorating sugar or turbinado sugar before baking.
Step 7: Bake in the oven for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean.
Step 8: Cool for a few minutes in the pan before transferring to a wire rack or plate to cool completely.
How to store
Store leftover Greek yogurt muffins in an airtight container in the fridge for up to a week. Cool to room temperature before storing.
You can also freeze them for up to 2 months in a freezer-safe container or bag. For an extra delicious muffin I highly recommend microwaving for 10-15 seconds or pan-toasting them before serving!
Variations
- Add a teaspoon or two of lemon zest for a lemon blueberry version.
- Use other berries or dried fruit instead. Cranberries, raspberries, blackberries or even raisins are all great options.
- Make chocolate chip muffins by swapping the blueberries for chocolate chips.
- Instead of half and half, you can use all white flour or all whole wheat flour and you’ll still get delicious blueberry yogurt muffins.
- Slice these muffins in half, butter and toast them in a frying pan over medium heat for 1-2 minutes until golden brown.
- Go for mini muffins by using a mini muffin pan! Start checking for doneness around 15 minutes.
- For even easier baking, use a silicone muffin pan! The muffins will pop right out without any additional greasing or muffin liners.
More muffin recipes
- Cottage Cheese Blueberry Muffins
- Kodiak Banana Muffins
- Lemon Chia Seed Muffins
- Blueberry Chocolate Chip Muffins
- Kodiak Pumpkin Muffins
- Cinnamon Sugar French Toast Muffins
Blueberry Yogurt Muffins
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup oil avocado oil or any other neutral oil
- 1/2 cup honey
- 2 eggs
- 1 cup plain Greek yogurt full-fat
- 1 tsp vanilla extract
- 1/4 cup milk 2% or whole
- 1 1/4 cups wild blueberries frozen
- 1-2 tbsp turbinado sugar or coarse sugar or brown sugar
Instructions
- Preheat oven to 350 degrees. Prepare a muffin tin with muffin liners, or spray muffin pan with cooking spray. You can also use a silicone muffin pan.
- In a large bowl, combine dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- In a medium bowl, combine wet ingredients (except blueberries): oil, honey, eggs, Greek yogurt, vanilla extract and milk. Whisk until fully combined.
- Add wet ingredients mixture to the dry ingredients and mix gently with a wooden spoon until combined. Add blueberries and fold in until evenly distributed into the batter.
- Divide muffin batter evenly in the 12 muffin tins using a cookie scoop or large spoon. Sprinkle the top of each muffin generously with decorating sugar or turbinado sugar before baking.
- Bake in the oven for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool for a few minutes in the pan before transferring to a wire rack to cool completely.
2 Responses
These blueberry muffins are SO good! They are so easy, nutritious and have easily become our new favorite (and healthy) blueberry muffins!
I’m so happy you loved these Sara!! Thank you so much for leaving a review 🙂