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Close-up of a blueberry muffin with a bite taken out, showing juicy blueberries and fluffy cake. Part of a meal prep cake ideas recipes collection.

Greek Yogurt Blueberry Muffins

These Greek yogurt blueberry muffins are a delicious and easy-to-make treat that's perfect for meal prep. They are moist, fluffy, and packed with blueberries, offering a delightful balance of sweetness and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 272
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2.5 cups all-purpose flour Cake flour or white whole wheat flour can be substituted.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup sugar Heaped
  • 0.5 teaspoon salt
  • 2 large eggs Lightly beaten
  • 0.67 cup oil Canola or light olive oil recommended.
  • 1 cup Greek yogurt Authentic Greek yogurt preferred.
  • 0.25 cup milk Adjust between 1/4 to 1/2 cup as needed for batter consistency.
  • 1.5 cups blueberries
For Sprinkling (Optional)
  • extra sugar sugar White or brown sugar

Equipment

  • Muffin pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 375F (190C) for a convection oven, or 400F (205C) for a conventional oven.
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
  3. In a separate bowl or jug, whisk together the eggs, oil, Greek yogurt, and milk.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries. If the batter seems too thick, add a little more milk. The batter should be thick but not dry.
  5. Spoon the batter into muffin cases placed in muffin pans, filling them almost to the top. If desired, sprinkle extra sugar over the tops. Bake for 17 to 20 minutes, or until golden brown and a skewer inserted into the center comes out clean.
  6. Let the muffins cool on a wire rack before storing them in an airtight container.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 28mgSodium: 65mgPotassium: 183mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 1.8mgCalcium: 77mgIron: 1.5mg

Notes

These muffins are less sweet than typical bakery versions. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe yields 12 to 14 muffins, but the exact number can vary based on muffin case size. For mini muffins, bake for 10 to 13 minutes. The batter consistency can vary depending on the yogurt brand; adjust milk as needed. If making larger muffins, they may require an additional 5 to 10 minutes of baking time. Feel free to substitute ingredients like whole wheat flour or dairy-free yogurt. This recipe can also be made into a blueberry loaf by baking in a lined loaf pan for about an hour at a reduced oven temperature (about 50F/10C lower). You can substitute blueberries with other berries or chopped fruit.

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