Print

Greek Yogurt Blueberry Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 156 reviews

These Greek Yogurt Blueberry Muffins are moist, flavorful, and packed with wholesome ingredients like rolled oats and fresh blueberries. Sweetened naturally with honey or maple syrup, these muffins offer a delightful balance of tangy yogurt and sweet berries, making them a perfect nutritious snack or breakfast option.

Ingredients

Units Scale

Wet Ingredients

  • 1 cup plain greek yogurt
  • 1/4 cup milk
  • 1/3 cup honey or maple syrup
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup old fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1 cup fresh blueberries or frozen

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with liners or coat it lightly with oil to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the greek yogurt, milk, honey or maple syrup, egg, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
  3. Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt until fully combined.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
  5. Fold in Blueberries: Gently fold the blueberries into the batter, distributing them evenly without breaking them up.
  6. Portion and Bake: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for about 20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the muffins to cool briefly in the pan, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use fresh or frozen blueberries according to your preference; if using frozen, do not thaw to prevent color bleeding.
  • To make these muffins vegan, substitute the egg with a flax egg and use maple syrup instead of honey.
  • For a gluten-free version, replace the all-purpose flour with a gluten-free blend and ensure oats are certified gluten-free.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 3 months; thaw before serving.

Find it online: https://queenrecipe.com/greek-yogurt-blueberry-muffins-recipe/