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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!
- 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
- 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!
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.
2. In a large bowl, whisk together the milk, greek yogurt, honey, eggs and vanilla.
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.
5. Spoon batter evenly into the prepared muffin pan. Sprinkle with cane sugar and top with extra blueberries.
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!
- Mix batter until just combined without over mixing.
- Use fresh baking powder. For best results, use baking powder that hasn’t been open for more than 3 months.
- 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.
- 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).
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
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!
Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)
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
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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
Nutrition Information
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.
