Greek Yogurt Blueberry Muffins Recipe

I recently tried a delightful recipe featuring two cups of all-purpose flour, Greek yogurt, and fresh blueberries, producing Moist Blueberry Muffins With Yogurt that capture natural goodness. Combined with granulated sugar, eggs, and vanilla extract, these muffins offer a playful balance of sweet and tangy notes that spark my culinary creativity.

I recently tried my hand at baking a batch of Greek Yogurt Blueberry Muffins and they quickly became one of my favorite treats. I love that these muffins are packed with fresh blueberries while using wholesome ingredients like all-purpose flour, granulated sugar, baking powder, and a pinch of salt.

Mixing in a generous cup of plain Greek yogurt with two large eggs, a splash of vegetable oil, milk, and a little vanilla extract makes for an incredibly moist treat. These muffins are perfect for a quick breakfast or a healthy snack for the kids since they not only taste amazing but also bring that healthy vibe that many parents look for.

I was pleasantly surprised with how well the yogurt kept everything tender and moist. Trust me when I say, for anyone after a healthy, easy baking recipe that also works as a fun dessert, these muffins are a must try.

Why I Like this Recipe

I like this recipe because the Greek yogurt makes the muffins super moist and gives them a tangy kick that works really well with the sweetness of the blueberries. I also love how simple the ingredient list is which makes it easy to whip up, even when I’m in a hurry. Another thing is how the fresh blueberries add these awesome bursts of flavor in every bite, making each muffin feel special. Lastly, I enjoy that it’s a healthier option since it uses yogurt instead of loads of butter, so I feel better about indulging in a treat like this.

Ingredients

• Greek Yogurt: Rich in protein, helps create a moist crumb and adds a tangy flavor.
• Fresh Blueberries: Packed with antioxidants and fibre, providing natural sweetness and a juicy burst.
• All-Purpose Flour: Main carbohydrate source that builds structure and gives muffins a soft texture.
• Eggs: Offer protein and help bind ingredients together, ensuring a good rise and moist mix.
• Granulated Sugar: Provides sweetness and energy, though not the healthiest when overused.
• Baking Powder: A chemical leavening agent responsible for light and tender muffin results.
• Vegetable Oil: Contributes moisture and tenderness but adds extra fats so use moderately.
• Milk: Adds liquidity, supporting a smooth batter and improving overall consistency.
• Vanilla Extract: Offers a warm, sweet aroma that enhances the overall flavor profile.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt
• 2 large eggs (at room temp)
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 to 1 1/2 cups fresh blueberries

How to Make this

1. Preheat your oven to 375°F and line your muffin tin with paper liners or lightly grease it.

2. In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

3. In another bowl, mix 1 cup plain Greek yogurt, 2 room temp large eggs, 1/4 cup vegetable oil, 1/4 cup milk and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined – it’s okay if there are a few lumps.

5. Gently fold in 1 to 1 1/2 cups of fresh blueberries carefully so you dont burst them too much.

6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.

7. Give the pan a light tap on the counter to help remove any air pockets in the batter.

8. Bake in the preheated oven for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

10. Enjoy these tasty muffins for breakfast or as a snack, they are best served fresh out of the oven!

Equipment Needed

1. Oven (preheat to 375°F)
2. Muffin tin with paper liners or a way to grease it
3. One large mixing bowl for the dry ingredients
4. A second bowl for mixing the wet ingredients
5. Measuring cups and measuring spoons
6. A whisk for beating the dry ingredients
7. A spatula or sturdy spoon for combining the batter and folding in the blueberries
8. A toothpick for checking if the muffins are done
9. A wire rack for cooling the muffins after baking

FAQ

Greek Yogurt Blueberry Muffins Recipe Substitutions and Variations

• All-purpose flour: You can swap it out for whole wheat flour or a gluten-free flour blend. Just remember the muffins might come out a little denser.
• Greek yogurt: If you dont have plain Greek yogurt on hand, you could use regular plain yogurt or even sour cream. It might give the muffins a slightly tangier kick.
• Eggs: For an egg-free version, try using mashed bananas (about 1/4 cup per egg) or even a flax egg mix. It may change the flavor a bit, but its a fun twist.
• Milk: If youre short on milk, any non-dairy option like almond milk works great in a pinch without messing up the recipe.

Pro Tips

1. Make sure your eggs and milk are at room temp before you start mixing. It really helps to blend everything more evenly, so your muffins come out extra moist.
2. Don’t overmix the batter – stir just until you see no dry spots. Overmixing can make your muffins tough, so a few lumps here and there is totally ok.
3. When you add the blueberries, fold them in gently. If you press too hard, you’ll break ’em up and turn the batter a weird color.
4. After filling the cups, give the pan a little tap on the counter. This helps to get rid of air bubbles, so your muffins bake evenly and have a nicer texture.