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5 from 5 votes
Home By Course Breakfast Muffins & Breads

Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)

These Blueberry Greek Yogurt Muffins are packed with healthy whole grains and fiber (and with 5g of protein each!) The Greek yogurt and honey keeps them tender and sweet, all made in one bowl in less than 30 minutes!

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By: Lauren published: Jul. 03, 2024 updated: Aug. 09, 2024 1 Comment

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Contents hide
About This Recipe
Why You’ll Love These Blueberry Greek Yogurt Muffins
Ingredients and Substitutions
Optional Variations and Dietary Adaptations
How To Make
Baking Tips!
FAQ: Blueberry Greek Yogurt Muffins
More Healthy Muffin Recipes
Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)
MyFitnessPal Entry
Did You Make This?

About This Recipe

These Greek yogurt blueberry muffins are are so freaking yummy! They’re packed with whole grains and fiber, plus good quality protein from the Greek yogurt and sweetened with honey.

This muffin recipe uses white whole wheat flour. If you haven’t started baking with white wheat flour yet, I highly recommend it. White whole wheat is type of wheat (not a mixture of white and wheat flours which many assume) and is 100% whole wheat.

You get all the benefits of whole wheat flour but with a milder taste and texture (more similar to regular all-purpose flour). Of course, you can use all-purpose or gluten-free flour for these muffins if you prefer or mix whole wheat and plain flour if that’s what you have on hand.

Not only are these delicious yogurt muffins easy to make, but they also freeze great! I love making a double batch and storing half away for later.

If you love blueberry muffins, you may also love my blueberry Greek yogurt scones! Or for more muffin recipes, try my lemon poppyseed muffins or peanut butter banana oat flour muffins.

Why You’ll Love These Blueberry Greek Yogurt Muffins

  • Made in one bowl (easy clean up!)
  • Ready in 30 minutes!
  • Nutritious packed with whole grains, fiber and good quality protein
  • Quick grab-and-go quick breakfast for busy mornings
  • Lots of ingredients swaps. Easily make with what you have on hand!

Ingredients and Substitutions

Ingredients for greek yogurt muffins.
  • Milk – I used almond but 2%, fat-free, almond milk, etc. all work for this recipe. Amount is so small that nutrition changes minimally between them. 
  • Greek yogurt – I used 2% plain greek yogurt but 0%, 2%, and full fat Greek yogurt all work for this recipe.
  • Honey – can also sub for pure maple syrup or sugar-free pancake syrup for a lower sugar option. 
  • Eggs
  • Baking essentials – vanilla extract, baking powder, salt, and cinnamon 
  • Flour – you can use white whole wheat flour or all-purpose flour. If using 100% whole wheat flour, use 1 cup whole wheat flour (120g) + 1 cup all-purpose flour. Use a 1:1 gluten-free all-purpose flour if needed.  
  • Butter – can also use melted coconut oil or canola oil. For lower fat, reduce butter to 1/4 cup and add 1/4 cup mashed banana or applesauce. 
  • Blueberries – fresh or frozen. If using frozen blueberries, keep frozen until ready to mix into batter.
  • White cane sugar – for sprinkling on the muffin tops 

Optional Variations and Dietary Adaptations

  • Swap your fresh fruit! Swap the fresh blueberries for strawberries or raspberries. 
  • Chocolate chips! Love chocolate? Replace the blueberries with dark chocolate chips.
  • Nuts and seeds! Toss in  a handful of chopped walnuts, almonds or poppyseeds! 

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

Blueberries tossed with flour in a small bowl.

1. Preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray or line with muffin liners. Wash and dry blueberries well then add to a small bowl and toss with a little bit of flour. 

Wet ingredients for greek yogurt muffins  in a small bowl with a whisk.

2. In a large bowl, whisk together the milk, greek yogurt, honey, eggs and vanilla. 

Dry ingredients mixed into the wet ingredients in a bowl with a wooden spoon.

3. Add the baking powder, salt, cinnamon and flour and mix with a rubber spatula until combined. 

4. Stir in the butter. Then fold in the blueberries. 

Greek yogurt muffin batter in a muffin pan.

5. Spoon batter evenly into the prepared muffin pan. Sprinkle with cane sugar and top with extra blueberries.

Greek yogurt muffins in a muffin pan.

6. Bake for 18-20 minutes, or until a toothpick inserted comes out mostly clean. Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely. 

Baking Tips!

  1. Mix batter until just combined without over mixing.
  2. Use fresh baking powder. For best results, use baking powder that hasn’t been open for more than 3 months.
  3. Don’t overfill muffin tin. Fill muffin cups about 3/4 full or the muffin tops will rise too much and fall to the sides.
  4. Remove from oven a smidge early to keep moist and prevent over-baking. Muffins will continue to bake in the hot pan once removed. Toothpick inserted in the center should come out with a few wet crumbs (not completely clean).
Greek yogurt muffins on small plates.

FAQ: Blueberry Greek Yogurt Muffins

What is white whole wheat flour?

White whole wheat is a type of wheat, not a mixture of white and wheat flours like many assume. It’s 100% whole wheat and packed with fiber, proteins, vitamins, and minerals. It’s nutritionally equivalent to classic red wheat but has a milder color and flavor. I love baking with white whole wheat because you get the benefits of wheat flour but a similar taste and texture to all-purpose white flour. However, if you don’t want to buy another type of flour for these muffins you can combine one cup of wheat flour with one cup of white flour or just use all regular all-purpose (or gluten-free flour). 

How to make muffins into mini muffins?

To make mini muffins, follow the recipe as written and pour into a mini muffin pan, filling 3/4 full. Bake for about 8-10 minutes, keeping a close eye at the end to prevent over-baking. Take muffins out when a toothpick inserted comes out with a few wet crumbs.

How do make these blueberry Greek yogurt muffins light and fluffy?

Don’t over-beat the batter. Just mix the dry ingredients together until combined. This is why I recommend using a whisk to combine the ingredients instead of a hand mixer. Also, let the batter to sit for 10 minutes if you can before baking for a fluffier texture. The extra time allows the ingredients to come together more effectively.

Can I use frozen blueberries for muffins?

For the best blueberry muffins, I prefer to use fresh blueberries but frozen or dried will work too. If you use frozen blueberries, fold them into the batter directly from the freezer.

More Blueberry Recipes

  • Blueberry muffin baked oatmeal – blueberry muffin in oatmeal form
  • Blueberry Greek yogurt scones – with crunchy sugar tops that taste like they’re from a bakery!
  • Blueberry sausage pancake bake – super easy & great for meal prep
  • Bo-berry oat bars – baked blueberry oats with icing
  • Blueberry muffins (low calorie) – reader favorite recipe!
  • Blueberry banana oatmeal muffins – with the best brown sugar streusel topping

More Healthy Muffin Recipes

Chocolate Chip Mini Muffins on a cooling rack.

Chocolate Chip Mini Muffins (Little Bites Copycat)

Peanut butter banana oat flour muffins on a tray.

Peanut Butter Banana Oat Flour Muffins (One-Bowl)

Banana nut protein muffins with pecan crumble on a tray.

Banana Nut Protein Muffins with Pecan Crumble

Overhead shot of someone holding a double chocolate protein muffin topped with chocolate chips.

Double Chocolate Protein Muffins (100 Calories, 6 Ingredients)

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

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5 from 5 votes

Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)

? Vegetarian
These Blueberry Greek Yogurt Muffins are packed with healthy whole grains and fiber (and with 5g of protein each!) The Greek yogurt and honey keeps them tender and sweet, all made in one bowl in less than 30 minutes!
Yield: 12
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Calories: 224kcal
Protein: 5g
Fat: 9.2g
Carbs: 30.3g

Ingredients

  • 1/2 cup milk (120g) (I used almond)
  • 1/2 cup Greek yogurt (112g) 2%
  • 1/2 cup honey (168g)
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 1 Tbsp baking powder
  • 1/2 tsp each salt & cinnamon
  • 2 cups white whole wheat flour (240g) (see notes)
  • 1/2 cup unsalted butter melted
  • 2 cups blueberries (280g) fresh or frozen, plus more for topping
  • 2 Tbsp white cane sugar for muffin tops

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray or line with liners.
  • Wash and dry blueberries well then add to a small bowl and toss with a little bit of flour.
  • In a large bowl, whisk together the milk, greek yogurt, honey, eggs and vanilla.
  • Add the baking powder, salt, cinnamon and flour and mix with a rubber spatula until combined.
  • Stir in the butter. Then fold in the blueberries.
  • Spoon batter evenly into the prepared muffin pan. Sprinkle with cane sugar and top with extra blueberries.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out mostly clean. Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely.

Notes

Ingredients & substitutions 
Milk: 2%, fat-free, almond milk, etc. all work for this recipe. Amount is so small that nutrition changes minimally between them. 
Yogurt: 0%, 2%, and full fat Greek yogurt all work for this recipe. 
Honey: Honey can be subbed for pure maple syrup or sugar-free pancake syrup for lower sugar. 
Flour: You can use white whole wheat flour or all-purpose flour. If using 100% whole wheat flour, use 1 cup whole wheat flour (120g) + 1 cup all-purpose flour. Use a 1:1 gluten-free all-purpose flour if needed. 
Butter: can also use melted coconut oil or canola oil. For lower fat, reduce butter to 1/4 cup and add 1/4 cup mashed banana or applesauce. 
Blueberries: If using frozen blueberries, keep frozen until ready to mix into batter.

Nutrition Information

Serving: 1muffin, Calories: 224kcal (11%), Carbohydrates: 30.3g (10%), Protein: 5g (10%), Fat: 9.2g (14%), Saturated Fat: 5.1g (32%), Cholesterol: 21.2mg (7%), Fiber: 2.1g (9%), Sugar: 17g (19%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Blueberry Greek Yogurt Muffins

© Author: Lauren

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Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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