These Greek yogurt blueberry muffins are a delicious and healthier twist on the classic treat, packed with juicy blueberries and a boost of protein from the yogurt. Perfect for breakfast or a snack, they’re super easy to whip up and sure to satisfy your cravings. Get ready to enjoy a batch that’s both moist and mouthwatering!
Classic Greek Yogurt Blueberry Muffins: A Timeless Recipe For Moist And Fluffy Muffins.

If you’re looking for a delightful treat that balances health and taste, these Greek yogurt blueberry muffins are a winner. They are moist, fluffy, and bursting with fresh blueberries, making them a perfect choice for breakfast or a snack. The Greek yogurt not only adds a creamy texture but also enhances the nutritional profile, giving you a boost of protein while keeping them light and delicious.
These muffins are simple to make, making them an ideal recipe for anyone, whether you’re a seasoned baker or a beginner in the kitchen. With a few basic ingredients, you’ll be able to whip up a batch of these tasty muffins that can easily be adjusted for dietary needs. They freeze well, so you can enjoy them any time, turning them into a healthy option for nonperishable food meals or easy breakfasts on the go.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In another bowl, combine the Greek yogurt, milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the blueberries, reserving a few to place on top of the muffins.
- Scoop the batter into the muffin liners, filling them about two-thirds full. Top with the reserved blueberries.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Gluten-Free Greek Yogurt Blueberry Muffins: A Tasty Option For Gluten-Sensitive Eaters.

These gluten-free Greek yogurt blueberry muffins are a delightful treat for anyone craving a moist and flavorful snack. Packed with juicy blueberries and the creaminess of Greek yogurt, they strike the perfect balance between sweet and tangy. Plus, they’re super easy to make, making them a great option for breakfast or a quick bite anytime.
Ideal for gluten-sensitive eaters, these muffins use gluten-free flour, ensuring everyone can enjoy them without worry. The Greek yogurt not only adds moisture but also boosts the muffins’ protein content, making them a healthier choice. Whether you’re looking for a simple breakfast or a tasty dessert, this recipe is a keeper!
Ingredients
- 1 ½ cups gluten-free flour blend
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Sugar-Free Greek Yogurt Blueberry Muffins: A Naturally Sweetened, Healthy Alternative.

These sugar-free Greek yogurt blueberry muffins are a delightful treat that combines the natural sweetness of blueberries with the creamy texture of yogurt. Perfect for breakfast or a snack, they are easy to make and offer a healthier option without sacrificing flavor. The muffins are moist, fluffy, and packed with antioxidants from the blueberries, making them a fantastic choice for health-conscious bakers.
With just a few simple ingredients, these muffins come together quickly. They work great as a quick breakfast option or a satisfying afternoon snack, and you can even use frozen blueberries if that’s what you have on hand. Enjoy them fresh from the oven, or store them for later—a delicious way to brighten your day!
Ingredients
- 1 cup Greek yogurt
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine Greek yogurt, eggs, applesauce, melted coconut oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Protein-Packed Greek Yogurt Blueberry Muffins: A High-Protein Snack With Added Whey Powder.

These Greek yogurt blueberry muffins are a delightful and healthy treat, perfect for any time of day. They are moist, fluffy, and bursting with sweet blueberries, making them a satisfying snack. The addition of Greek yogurt not only enhances the flavor but also packs in extra protein, making these muffins a smart choice for a quick breakfast or a post-workout pick-me-up.
With a simple preparation process, you can whip these muffins up in no time! They’re a fantastic way to enjoy a balance of carbohydrates and protein, especially if you add whey powder to boost the protein content even further. Enjoy them fresh out of the oven, or store them for a delicious snack throughout the week!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup Greek yogurt
- ½ cup sugar
- 1/4 cup whey protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour, sugar, whey protein powder, baking powder, baking soda, and salt.
- In another bowl, whisk together Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before enjoying. Store any leftovers in an airtight container for up to a week.
Lemon Zest Greek Yogurt Blueberry Muffins: A Tangy Twist On A Traditional Favorite.

These Lemon Zest Greek Yogurt Blueberry Muffins are a delightful twist on the classic blueberry muffin. The bright, zesty flavor of lemon pairs perfectly with the juicy blueberries, making each bite a burst of freshness. Using Greek yogurt not only adds moisture but also gives these muffins a protein boost, making them a great option for breakfast or a snack.
Simple to prepare, this recipe comes together quickly, making it perfect for busy mornings. You can whip them up in no time and enjoy the delightful aroma filling your kitchen. If you’re looking for a healthier muffin option, these are definitely worth a try!
Ingredients
- 1 cup Greek yogurt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the Greek yogurt, sugar, eggs, vegetable oil, vanilla extract, lemon juice, and lemon zest until smooth.
- In a separate bowl, combine the flour, oats, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack.
Whole Wheat Greek Yogurt Blueberry Muffins: Nutty, Wholesome Muffins For Hearty Flavor.

These Whole Wheat Greek Yogurt Blueberry Muffins bring together the nutty richness of whole wheat flour and the creamy tang of Greek yogurt, creating a delightful treat that’s both wholesome and satisfying. Each muffin is packed with juicy blueberries, offering a burst of flavor in every bite. They make for a perfect breakfast option or a snack to enjoy any time of the day.
Simple to whip up, this recipe is straightforward and requires just a few pantry staples, making it accessible even for novice bakers. The muffins are not overly sweet, allowing the natural flavors of the blueberries to shine through, making them one of the best healthy blueberry muffins you can make at home.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Mini Greek Yogurt Blueberry Muffins: Bite-Sized Treats For Kids Or On-The-Go Snacking.

These mini Greek yogurt blueberry muffins are the perfect blend of deliciousness and healthy snacking. They are soft, moist, and bursting with fresh blueberries, making them a delightful treat for kids and busy adults alike. These muffins are not only simple to make, but they also pack a nutritional punch with the addition of Greek yogurt, which keeps them light and fluffy.
Great for breakfast or a quick snack, these mini muffins come together in no time. Pair them with a glass of milk or a cup of yogurt for a balanced meal. You’ll love how easy it is to whip up a batch, and they freeze beautifully for later munching. Give them a try – they’re sure to be a hit!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/2 cup milk
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, honey (or maple syrup), milk, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Fill each muffin cup about 2/3 full with the batter. Bake for 12-15 minutes, or until a toothpick comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Honey-Sweetened Greek Yogurt Blueberry Muffins: Sweetened With Nature’S Golden Touch.

These Honey-Sweetened Greek Yogurt Blueberry Muffins are a delightful combination of sweetness and nutrition. The creamy Greek yogurt adds moisture and richness, while the honey brings a natural sweetness that perfectly complements the burst of juicy blueberries. Simple to make, they’re a fantastic option for breakfast or a snack, offering a healthier twist on traditional muffins.
With just a few ingredients, you can whip up a batch of these muffins in no time! They’re not only delicious but also packed with protein and fiber, making them one of the best healthy blueberry muffins you can bake. Perfectly tender and flavorful, these muffins are sure to satisfy your sweet tooth while keeping your health in check.
Ingredients
- 1 cup Greek yogurt
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the Greek yogurt, honey, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the blueberries gently to avoid breaking them.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Vegan Greek Yogurt Blueberry Muffins: Plant-Based And Dairy-Free With Yogurt Alternatives.

If you’re looking for a delicious and healthy treat, these vegan Greek yogurt blueberry muffins are a perfect choice. They’re moist, fluffy, and packed with juicy blueberries, making them a delightful snack or breakfast option. Plus, using yogurt alternatives keeps them plant-based and dairy-free, so everyone can enjoy them.
This recipe is simple enough for anyone to whip up, even if you’re new to baking. With just a few steps, you can have a batch of muffins ready to share with family or friends. Get ready to indulge in a wholesome treat that satisfies your sweet tooth without the guilt!
Ingredients
- 1 cup plant-based yogurt (like almond or coconut yogurt)
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup maple syrup or agave nectar
- 1/2 cup almond milk (or any plant-based milk)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup frozen blueberries (or fresh if available)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the plant-based yogurt, maple syrup, and almond milk. Mix until well combined.
- In another bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Oatmeal Greek Yogurt Blueberry Muffins: A Fiber-Rich Muffin With Hearty Oats.

These Oatmeal Greek Yogurt Blueberry Muffins are a delightful treat that combines the wholesome goodness of oats with the tangy creaminess of Greek yogurt. Packed with juicy blueberries, they offer a burst of flavor in every bite. The muffins are not only soft and moist, but they also provide a good dose of fiber, making them a satisfying breakfast option or snack.
This recipe is simple to make, perfect for both beginners and seasoned bakers. With just a few ingredients and minimal prep time, you can whip up a batch of these healthy blueberry muffins in no time. They’re great for meal prep and freeze well, so you can enjoy them whenever you need a quick and tasty option.
Ingredients
- 1 cup rolled oats
- 1 cup Greek yogurt
- 2 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup whole wheat flour
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the rolled oats, Greek yogurt, mashed bananas, honey or maple syrup, and vanilla extract until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.
Almond Flour Greek Yogurt Blueberry Muffins: A Nutty, Gluten-Free Treat Perfect For Keto.

These Almond Flour Greek Yogurt Blueberry Muffins are a delightful treat that combines the rich flavors of blueberries with a nutty twist. The use of almond flour not only gives them a unique texture but also makes them gluten-free, perfect for those following a keto diet. The Greek yogurt adds moistness and a slight tang, elevating the overall taste of each muffin.
From breakfast to an afternoon snack, these muffins are simple to make and are sure to become a favorite. They are sweetened naturally and are packed with healthy ingredients, making them one of the best healthy blueberry muffins you can enjoy guilt-free. Let’s dive into this delicious muffin recipe!
Ingredients
- 2 cups almond flour
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, honey, and eggs until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups and sprinkle sliced almonds on top if desired.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before enjoying.
Double Blueberry Greek Yogurt Muffins: Fresh Blueberries And Dried Ones For Double The Flavor.

These Double Blueberry Greek Yogurt Muffins are a delightful twist on a classic treat. Packed with fresh blueberries and sweetened with dried blueberries, they offer a burst of flavor in each bite. The addition of Greek yogurt keeps them moist and adds a lovely tang that balances the sweetness perfectly.
Making these muffins is simple and perfect for a cozy morning at home or a quick snack on the go. They’re not just tasty; they’re also a healthier option compared to traditional muffins. Enjoy them warm with a cup of coffee or save them for breakfast throughout the week!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup fresh blueberries
- ½ cup dried blueberries
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the Greek yogurt, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until combined. Be careful not to overmix.
- Gently fold in the fresh and dried blueberries until evenly distributed.
- Scoop the batter into the muffin liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool slightly before dusting with powdered sugar if desired. Enjoy!
Chocolate Chip Greek Yogurt Blueberry Muffins: A Delightful Mix Of Fruity And Chocolaty.

These Chocolate Chip Greek Yogurt Blueberry Muffins are a heavenly blend of sweetness and tartness. The creamy yogurt adds moisture, while the blueberries burst with flavor in every bite. Topped with rich chocolate chips, these muffins are perfect for breakfast or a snack.
Simple to make, this muffin recipe combines healthy ingredients with a delightful taste. They are great for anyone looking for a tasty treat without sacrificing health. Kids and adults alike will love these muffins, making them one of the best healthy blueberry muffins around!
Ingredients
- 1 cup Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries and chocolate chips.
- Scoop the batter into prepared muffin tins, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Banana Greek Yogurt Blueberry Muffins: The Perfect Way To Use Ripe Bananas And Blueberries.

These Banana Greek Yogurt Blueberry Muffins are a delightful treat that combine the natural sweetness of ripe bananas with the tang of blueberries. They’re soft, moist, and a perfect breakfast or snack option. The addition of Greek yogurt makes them not just tasty, but also a healthier choice!
Making these muffins is simple and straightforward, so you can whip up a batch in no time. Whether you have overripe bananas waiting to be used or fresh blueberries on hand, this recipe is the ideal way to bring them together into something delicious. These muffins are sure to become a family favorite!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
- Add baking soda, baking powder, and salt to the mixture, stirring until incorporated.
- Gradually add the flour, mixing gently until just combined. Be careful not to overmix.
- Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to a wire rack to cool completely.
Coconut Greek Yogurt Blueberry Muffins: With Shredded Coconut For A Tropical Vibe.

Coconut Greek Yogurt Blueberry Muffins combine the creamy goodness of Greek yogurt with the sweetness of blueberries and a hint of tropical coconut. These muffins are light, fluffy, and bursting with flavor, making them a delightful treat for breakfast or a snack. Plus, they’re easy to whip up, so you can enjoy them fresh from the oven in no time.
The addition of shredded coconut adds a delightful texture and a tropical vibe that pairs wonderfully with the juicy blueberries. If you’re looking for a healthier muffin option, this recipe is perfect, as it uses Greek yogurt to provide moisture while cutting down on excess fats. These Coconut Greek Yogurt Blueberry Muffins are sure to become a favorite in your household!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1 cup Greek yogurt
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and shredded coconut.
- In another bowl, mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over-mix.
- Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Cinnamon Crumble Greek Yogurt Blueberry Muffins: Topped With A Sweet, Spiced Crumble.

These Cinnamon Crumble Greek Yogurt Blueberry Muffins are a delightful treat for breakfast or a snack. They burst with juicy blueberries and are topped with a sweet, spiced crumble that adds a satisfying crunch. The addition of Greek yogurt not only makes them moist but also provides a healthier twist that you can feel good about enjoying.
Making these muffins is simple and fun. Perfect for a weekend baking session or a quick weekday breakfast, they offer a delicious way to start your day. Whether you’re a novice baker or a pro, this recipe will fill your kitchen with warmth and sweet aromas.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup all-purpose flour (for crumble)
- 2 tablespoons cold butter (for crumble)
- ¼ cup oats (for crumble)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the Greek yogurt, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- To make the crumble, mix brown sugar, cinnamon, and flour in a small bowl. Cut in cold butter until crumbly, then stir in oats.
- Divide the muffin batter evenly among the muffin cups and sprinkle the crumble mixture on top.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool slightly before serving.
Zucchini Greek Yogurt Blueberry Muffins: Sneak In Veggies For Extra Moistness And Health.

These Zucchini Greek Yogurt Blueberry Muffins are a delightful treat that marries the sweetness of blueberries with the subtle earthiness of zucchini. The addition of Greek yogurt not only helps keep these muffins moist but also packs in a protein punch, making them a perfect breakfast or snack option. With a fluffy texture and a burst of flavor from the blueberries, they are sure to please everyone in the family.
What’s great about this recipe is its simplicity. You can whip it up quickly, making it ideal for busy mornings or lazy afternoons. Plus, it’s a sneaky way to include some veggies in your diet without compromising on taste. If you’re in search of Health Blueberry Muffins or looking to incorporate more Frozen Blueberry Breakfast Recipes into your routine, these muffins are a fantastic choice.
Ingredients
- 1 cup grated zucchini
- 1 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it.
- In a large bowl, mix together the grated zucchini, Greek yogurt, honey, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Chia Seed Greek Yogurt Blueberry Muffins: Packed With Antioxidants And A Fun Texture.

These Chia Seed Greek Yogurt Blueberry Muffins are a delightful way to start your day! They’re soft, fluffy, and bursting with juicy blueberries, making each bite a sweet treat. The addition of chia seeds not only enhances the texture but also packs these muffins with antioxidants and healthy omega-3 fatty acids.
Simple to make, this recipe combines the goodness of Greek yogurt with fresh or frozen blueberries, creating a moist muffin that’s perfect for breakfast or a snack. Whether you’re looking for a quick morning bite or a satisfying afternoon pick-me-up, these muffins hit the spot!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoon chia seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, chia seeds, baking powder, and salt.
- In another bowl, mix the Greek yogurt, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix.
- Fold in the blueberries, ensuring an even distribution throughout the batter.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Peach And Greek Yogurt Blueberry Muffins: Add Juicy Peaches For A Summery Twist.

If you’re looking to brighten your morning with a tasty treat, these Peach and Greek Yogurt Blueberry Muffins are perfect! The combination of sweet peaches and juicy blueberries creates a delightful explosion of flavors in every bite. Not only do they taste delicious, but they are also simple to make, making them a great option for a quick breakfast or snack.
The Greek yogurt adds a lovely moistness to the muffins, while still keeping them light. The burst of blueberry goodness paired with the subtle sweetness of peaches gives these muffins a unique twist that is sure to impress. Whether you’re whipping up a batch for a family gathering or just for yourself, these muffins are bound to become a favorite!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup Greek yogurt
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 cup diced peaches (fresh or canned)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix the Greek yogurt, sugar, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries and diced peaches, being careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pumpkin Spice Greek Yogurt Blueberry Muffins: Seasonal Spices For A Cozy Muffin Experience.

These Pumpkin Spice Greek Yogurt Blueberry Muffins combine the warmth of pumpkin spice with the burst of blueberries for a delightful treat. They are moist, fluffy, and just the right amount of sweet, making them perfect for breakfast or a cozy snack. Plus, the addition of Greek yogurt keeps them light and healthy, making these muffins a great choice for those seeking the best healthy blueberry muffins.
Making these muffins is a breeze! You’ll enjoy the simple process of mixing wet and dry ingredients, then folding in the blueberries for a pop of flavor. They’re not just about taste; they also look beautiful with their vibrant colors. Enjoy them fresh from the oven or store them for a quick breakfast option later. Here’s how to whip up your own batch!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup Greek yogurt
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup frozen blueberries
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, Greek yogurt, sugar, egg, and honey until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the frozen blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool slightly before enjoying!
Maple Syrup Greek Yogurt Blueberry Muffins: Sweetened Naturally With Pure Maple Syrup.

These Maple Syrup Greek Yogurt Blueberry Muffins are a delightful treat that perfectly balances sweetness and tartness. The creamy texture of Greek yogurt keeps the muffins moist, while the addition of blueberries adds a burst of flavor in every bite. Naturally sweetened with pure maple syrup, these muffins are a healthier alternative to many traditional recipes.
Making them is simple and fun! With just a few pantry staples, you’ll have a batch of warm muffins ready to enjoy. They’re perfect for breakfast or as a snack, and they pair wonderfully with your morning coffee or tea. If you love blueberry recipes, this one is sure to become a favorite!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup pure maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Trail Mix Greek Yogurt Blueberry Muffins: Packed With Nuts And Seeds For A Hearty Snack.

These Trail Mix Greek Yogurt Blueberry Muffins are a fantastic blend of flavors and textures. The juicy blueberries paired with the crunch of nuts and seeds create a delightful snack that is both satisfying and nutritious. Using Greek yogurt not only keeps these muffins moist but also adds a protein punch, making them great for breakfast or a mid-afternoon snack.
Simple to whip up, these muffins come together quickly with just a few basic ingredients. Perfect for busy mornings or when you need a quick energy boost, they’re a delicious way to enjoy blueberries, whether fresh or frozen. So, grab your ingredients and let’s bake some wholesome goodness!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup mixed nuts (like almonds and walnuts)
- 1/4 cup seeds (like chia or sunflower seeds)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, honey or maple syrup, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries, nuts, and seeds.
- Fill muffin cups about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Matcha Greek Yogurt Blueberry Muffins: A Hint Of Green Tea For A Unique Flavor Profile.

These Matcha Greek Yogurt Blueberry Muffins combine the earthy flavor of matcha with the sweetness of blueberries, creating a delightful treat. The slight bitterness of green tea pairs beautifully with the juicy bursts of blueberries, making every bite an enjoyable experience. Plus, they are simple to make, perfect for a quick breakfast or a snack any time of the day.
Using Greek yogurt keeps these muffins moist and adds a protein boost, perfect for those looking for healthy blueberry recipes. They are an excellent choice for anyone who loves blueberry muffin bites but wants something with a twist. You can even incorporate frozen blueberries to make this a go-to recipe year-round.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons matcha powder
- 1/2 cup granulated sugar
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and matcha powder.
- In another bowl, mix the granulated sugar, Greek yogurt, milk, vegetable oil, and egg until smooth.
- Combine the wet and dry ingredients, mixing until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack.
Pistachio Greek Yogurt Blueberry Muffins: Add Crunch With Chopped Pistachios.

Pistachio Greek Yogurt Blueberry Muffins are a delightful twist on traditional blueberry muffins. They combine the creaminess of Greek yogurt with tart blueberries and the rich crunch of pistachios. These muffins are not only tasty but also easy to make, making them a perfect choice for breakfast or a snack.
The combination of blueberries and pistachios creates a unique flavor profile that is both satisfying and refreshing. With moist, fluffy interiors, these muffins will quickly become a favorite. Plus, incorporating Greek yogurt adds protein and keeps the muffins tender.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if preferred)
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, granulated sugar, and brown sugar.
- In another bowl, combine Greek yogurt, milk, oil, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the blueberries and chopped pistachios.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Apple Cinnamon Greek Yogurt Blueberry Muffins: A Fall-Inspired Twist On The Classic Recipe.

These Apple Cinnamon Greek Yogurt Blueberry Muffins bring a delightful fall twist to the classic blueberry muffin. The combination of sweet blueberries and warm cinnamon pairs perfectly with the tartness of fresh apple, creating a cozy flavor that’s perfect for chilly mornings. Using Greek yogurt makes these muffins moist and adds a protein boost, making them a tasty and healthy option for breakfast or a snack.
This recipe is simple to prepare, so you can whip up a batch in no time. Whether you’re enjoying them with your morning coffee or as an afternoon treat, these muffins are sure to become a favorite. Plus, they are great for meal prep!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup Greek yogurt
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 medium apple, peeled and chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine both flours, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well.
- In another bowl, whisk together the Greek yogurt, applesauce, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the blueberries and chopped apple, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
