Go Back

Greek Yogurt Blueberry Muffins

Delightful, fluffy muffins bursting with juicy blueberries and made tender with Greek yogurt. Perfect for breakfast or a cozy family gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Choose plain Greek yogurt for a tangy flavor.
  • 1 cup blueberries (fresh or frozen) If using frozen, do not thaw before adding.
  • 1/4 cup honey or maple syrup Both options are Halal-friendly.
  • 1/4 cup vegetable oil Can substitute with melted coconut oil.
  • 2 large eggs Large eggs required for structure.
  • 1 teaspoon vanilla extract For added flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Sifted for better texture.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 teaspoon cinnamon (optional) Add for warmth and spice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with oil.
  2. In a large bowl, whisk together the Greek yogurt, honey or maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon (if using).
  4. Gradually stir the dry mixture into the wet ingredients until just combined; avoid overmixing.
  5. Gently fold in the blueberries into the batter.
Baking
  1. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow cooling in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container for up to three days or frozen for up to three months. Reheat in the microwave for 20-30 seconds or let thaw at room temperature.