Healthier Blueberry Greek Yogurt Muffins

I remember first making these incredible blueberry yogurt muffins on a whim one weekend years ago. Tony had taken me on a Saturday day date — first on a Chicago river cruise, then we scooted over to Chinatown for eggrolls and wontons. TASTY as hell.

What I didn’t expect upon our return was to come home with the urge to bake. It was like a baking craving of some sort.

Look if you have no idea what I mean, it’s kinda like when you’re at Trader Joe’s and the dark chocolate covered peanut butter cups sneak into your cart because the craving is very, very overwhelming. It just happens. And sometimes your cravings must be crushed. That’s where these beautifully fluffy, nourishing muffins come in! Plus, now that I’m a mom I need to have as many nourishing breakfast and snacks on hand as I possibly can.

Everything you’ll need to make these blueberry yogurt muffins

Truth be told, the muffins came out perfect the first time around, but I wanted to tweak just a few ingredients. The second time I baked them, they were even better and so MOIST. Ugh, what a terrible word, but I don’t know how else to describe them…tender? Tempting? Outrageously good? Either way, you’re going to LOVE these. Here’s what you’ll need:

• Flour: we’re using all-purpose flour to give these muffins a super fluffy texture. You can also use white whole wheat flour for a boost of whole grains.
• Yogurt: you’ll need a cup of plain Greek yogurt (2% or whole-milk Greek yogurt will also work, but I do not suggest fat free) for moisture and a boost of protein. See below for a way to make these dairy free!
• Oil: I like to add extra virgin olive oil (use the code ‘AMBITIOUS’ to get 20% off!), but you can also use coconut oil, avocado oil, melted butter, or vegan butter. Brown butter is also fabulous!
• Eggs: you’ll also need 2 egg to help the muffins bake up properly and to add protein!
• Sweetener: we’re naturally sweetening these muffins with some pure maple syrup.
• Baking staples: don’t forget the baking soda, baking powder, cinnamon (for cozy flavor), salt, and vanilla extract. I also like adding a touch of almond extract to really bring out that traditional blueberry muffin flavor!
• Mix-ins: gotta have those fresh, juicy blueberries mixed right into the batter. Feel free to also add in some chopped toasted walnuts if you’d like!

Can I make them gluten-free?

Yes! Feel free to use a 1:1 gluten-free all purpose flour in this blueberry muffin recipe.

Can I make these muffins dairy-free?

You can easily make these muffins dairy-free! Simple use your favorite dairy free yogurt instead of Greek yogurt. Make sure the yogurt is fairly thick though! I love siggi’s plant-based cups.

Tip for baking bakery-style muffins

If you want extra-tall muffins, only fill every other muffin cup with batter so they are evenly spaced (6 muffins per batch). Bake as directed. This means you will need to bake them in two batches. Don’t forget to bring the temperature back up to 425°F once the first batch is done baking.

Doing this allows the air to circulate more and for the muffins to really ‘pop’ in the oven! Let me know if you give it a try!

Turn this recipe into blueberry yogurt bread

I think these blueberry yogurt muffins can be made into a bread, too! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 45-60 minutes at 350 degrees F until a toothpick comes out clean.

Tips for baking with blueberries

There are a couple of quick tips I follow whenever I’m adding blueberries to my baked goods:

• Coat your blueberries. Before adding the blueberries to your muffin batter toss them in a little flour. This will prevent them from turning the muffins blue!
• Thaw frozen blueberries. I recommend using fresh blueberries to prevent the muffins from seizing up, but frozen blueberries will also work. Just remember to thaw the blueberries, drain the excess liquid, and toss them in flour before adding them to the batter.

Want an extra sweet treat?

Try topping each muffin with a little granulated sugar before baking them! They’ll get that lovely crunch of sweet sugar on top in every bite.

Tools you’ll need to make these muffins

• Mixing bowls
• Wooden spoon
• Whisk
• Muffin pan
• Muffin liners
• Nonstick cooking spray
• Wire rack

Get all of my kitchen essentials here!

Storing & freezing tips

• To store: place these healthy blueberry yogurt muffins on the counter in an airtight container or bag for a day, then transfer them to the fridge.
• To freeze: allow the muffins to cool completely then put them in an airtight container and place them in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

More healthy muffin recipes to try

• Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze
• Blender Banana Spinach Muffins (kid-friendly!)
• ABC Muffins (apple, banana, carrot muffins!)
• Healthy Double Chocolate Zucchini Muffins
• Grandma’s Healthy Bran Muffins

Get all of my muffin recipes here!

If you make these healthy blueberry yogurt muffins, be sure to tag #ambitiouskitchen on Instagram or leave a comment below letting me know how you liked them! xoxo

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Blueberry Greek Yogurt Muffins

4.80 from 59 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

ServesServes 10 muffins

Incredible blueberry yogurt muffins made with protein-packed greek yogurt, a touch of heart-healthy olive oil, and naturally sweetened with maple syrup. These deliciously moist blueberry yogurt muffins are freezer-friendly and make a wonderful breakfast or snack!

Ingredients

• Dry ingredients
• 1 ¾ cups (210g) all purpose flour (or sub white whole wheat flour or gf all purpose flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• Wet ingredients
• 1 cup (225g) plain Greek yogurt (whole-milk or 2% is best)
• ½ cup (156g) pure maple syrup
• ⅓ cup (67g) extra virgin olive oil (or sub avocado oil or melted virgin coconut oil)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract, optional
• Blueberries
• 1 ½ cups (225g) fresh blueberries
• 1 tablespoon all-purpose flour
• Optional: 1 to 2 tablespoons granulated sugar, for sprinkling on top

Instructions

• Prep your pan: Preheat oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we're making 10 BIG muffins!) and spray the liners with nonstick cooking spray to prevent sticking.
• Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt until well combined.
• Combine the wet ingredients: In a separate large bowl, whisk together the greek yogurt, maple syrup, olive oil, eggs, vanilla extract and almond extract until smooth and well combined. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.
• Add in the blueberries: Gently toss the blueberries with 1 tablespoon of flour before gently folding into the batter until well incorporated.
• Bake the muffins: Divide batter evenly into liners, filling all the way to the top. (Don't be nervous these are going to bake up beautifully!) If desired, sprinkle the top of each muffin with about a 1/2 teaspoon of sugar. Bake at 425 degrees F for 7 minutes, then reduce the heat in the oven to 350 degrees (DO NOT OPEN THE OVEN) and bake for 10 to 14 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 10 big muffins! Serve with butter.

Recipe Notes

Make lemon blueberry muffins: Add 1 tablespoon lemon zest with the wet ingredients.

Tip: If you want extra-tall muffins, only fill every other muffin cup with batter so they are evenly spaced (6 muffins per batch). Bake as directed. This means you will need to bake them in two batches. Don’t forget to bring the temperature back up to 425°F once the first batch is done baking.

Make It Nutrient Dense: Stir in 2 tablespoons of hemp hearts into the batter for an iron and protein boost.

To make dairy-free: use a thick dairy-free yogurt. I love siggi's plant based cups for this.

To make gluten-free: use a 1:1 gluten-free all purpose flour.

Nutrition

Serving: 1muffinCalories: 226calCarbohydrates: 31.9gProtein: 6gFat: 9.6gSaturated Fat: 1.9gFiber: 1.2gSugar: 13g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on June 5th, 2017, and republished with new photos and an updated recipe on August 26th, 2025.