Happy Monday. How was your weekend? MINE WAS INCREDIBLE! We had such an amazing workout + brunch at the Under Armour Women’s Chicago Brand House. I’ll have a full recap for you very soon, but just a HUGE shoutout to everyone who came to the event. You guys are literally the best & sweetest humans.
Now for your Monday… I feel as though there’s no better solution for a start to the week other than muffins. You know me. The queen of the muffs.
WAIT A SECOND. NO.
Let’s stick with the muffin woman. Sounds much better.
I made these incredible blueberry yogurt muffins last weekend on a whim. 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.
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 whole wheat pastry flour (or white whole wheat flour) to make these muffins super fluffy and packed with some whole grains.
- Yogurt: you’ll need a cup of plain greek yogurt for moisture and a boost of protein. See below for a way to make these dairy free!
- Oil: I like to add avocado oil for extra heart-healthy fats, but you can also use coconut oil, olive oil, melted butter, or vegan butter.
- Egg: you’ll also need 1 egg to help the muffins bake up properly.
- Milk: we’re also adding a tablespoon of milk for a tiny bit more moisture. I like to use unsweetened almond milk but feel free to use any milk you’d like.
- Sweetener: we’re naturally sweetening these muffins with some pure maple syrup.
- Baking staples: don’t forget the baking soda, 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?
Unfortunately, I haven’t tested these blueberry yogurt muffins using a gluten free flour alternative, so I can’t recommend one.
Vegan & dairy free subs
Yes, you can easily make these muffins vegan and dairy free! Simply swap the egg for a flax egg (learn how to make one here) and use your favorite dairy free yogurt.
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 40-55 minutes 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.
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 Carrot Cake Muffins with Cream Cheese Glaze
- Dreamy Orange Chocolate Chip Muffins
- Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze
- 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
Healthier Blueberry Greek Yogurt Muffins
Healthy blueberry yogurt muffins made with whole wheat flour, protein-packed greek yogurt, and naturally sweetened with maple syrup and a touch of heart-healthy avocado oil. These deliciously moist blueberry yogurt muffins are freezer-friendly and make a wonderful breakfast or snack!
Ingredients
- 1 3/4 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup nonfat plain Greek yogurt
- 1/4 cup avocado oil (can also use melted and cooled coconut oil, melted butter or olive oil)
- 1 large egg, at room temperature
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 tablespoon almond milk (or milk of choice)
- 1 1/2 cups fresh blueberries
- Optional: 1/2 cup chopped toasted walnuts
Instructions
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Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.
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In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract and almond milk until smooth.
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Add in the whole wheat flour, baking soda, cinnamon and salt; mix until just combined. Fold in blueberries (and walnuts if you are using).
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Divide batter evenly into liners, filling 3/4 of the way full. Bake at 425 for 5 minutes then reduce the heat in the oven to 375 degrees and bake for 10-15 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
Recipe Notes
To make vegan & dairy free: use an almond, coconut, or soy yogurt and a flax egg instead of a regular egg.
Nutrition
61 comments
Yum! These look so good!
Can’t wait to try these, my daughter loves blueberries!
Maple, blueberries, and yogurt in muffins! YUM!!
SO yum!!
I totally get that rando urge to bake, it’s insane! It’s not really a craving to actually eat the baked good which is the weird part, but of course I always do!
Right?? Something about it is just so relaxing 🙂
Agree LOVE to bake! It’s relaxing…kind of a happy place for me 🙂
Can’t wait to try these! Love love love muffins!
Hello! Does the flour need to be sifted? How can I replace Maple Syrup or honey?
Hi Kelly! No need to sift the flour, and you can sub 1/2 cup of brown sugar for the maple syrup.
Thank you!! 🙂
These turned out sooo good. Would you recommend storing them in the fridge or leave out?
love this recipe and so easy! My banter came out really thick… almost bread like. Not sure why 🙁
Mine too! then adding a few tbsp of almond milk just made it really sticky. would love to know if anyone has any suggestions.
It lists almond milk in ingredients but instructions never mention it at all. I added to the wet ingredients and the consistency was off. Flavour good. Recent recipes but needs correction.
Hi Kathy – thank you for the catch! The almond milk should be added to the wet ingredients. I’ve tested this one a few times with the same consistency –
it will be a thick batter, but just be sure to use each ingredient as written (i.e. whole wheat pastry flour and not whole wheat flour, etc.)
I just made these and my batter was so thick! Also the muffins stuck to the liner. And the blueberries produces a lot of liquid through the liner Any idea why? They were tasty though!
I might have missed this, but what is the best way to store these particular muffins?
Make sure they cool completely and then I usually keep them in a large ziploc bag or airtight container! It helps to put a paper towel over them in the container, too, to help them retain their moisture without getting soggy. If you want them for more than 4-5 days later I would suggest freezing them in a ziploc bag!
The batter will be thick because of the yogurt, but they turned out perfectly once baked. I love your idea to turn up the heat at the beginning. It made the muffin tops a bit crispy…delicious. As for preventing soggy fruit, Running with Spoons gave me the idea to toss a bit of flour over the fruit before adding to the mix. I used plums for this recipe and it works really well! Thanks, Monique!
These are awesome tips! Plums sound delish in here, too 🙂
Made these last week and they were delicious. Took them with me to work, and they were a favourite. Thanks so much for the recipe!
So happy to hear that, Deb! Perfect snack 🙂
Can you sub in honey or agave syrup for the maple syrup? Also, if I did this as mini muffins, what would you reduce time to bake?
Yes you can use honey or agave in here! And I’m not 100% sure on the bake time for mini muffins – I would try halving the time and then keeping an eye on them?
These are baking and I have to say the dough itself is Amazing! Thanks for all your excellent go-to recipes!
YES love these! Perfect for breakfasts + snacks all week 🙂
Is there a way to substitute the oil with applesauce? What would be the ratio? Can’t wait to try them!
Personally I think that would yield a dense and chewy muffin, so I wouldn’t recommend it.
delectable! just an fyi regarding your “dairy-free” sub notes: for future reference, you needn’t include eggs under that heading. Although eggs are often sold in the dairy section they are not a dairy product and those of us with dairy- allergies can have them. Dairy products are made from milk. Your flax egg sub does make these vegan-so I am looking forward to sharing them with some vegan friends. Thanks for a delicious recipe.
This recipe has been added to my best rated muffins. Absolutely delicious and light. Every week I make muffins for my two grandsons and only use pure maple syrup or honey as a sweetener. I used a variety of flours (ww pastry, spelt, and barley), full fat Greek yogurt , regular whole milk and melted butter. I can’t wait to get my grandsons’ reviews.
Amazing! So happy to hear that Dana. I hope they love them too 🙂
These might just be my new favorite of your muffin recipes! Soft, moist, and the perfect amount of sweetness.
I just made these and they are so good! I followed the recipe exactly, except added 1 tablespoon of honey because I was a little shy on the half cup of maple syrup. The almond extract really makes a difference, don’t skip it! Thanks for another great recipe 🙂
Perfect! And yes, the almond extract gives them that delicious flavor 🙂 Glad you enjoyed!
Is 1 Tbs almond milk a typo, or correct?
It’s correct!
Can’t go wrong with blueberry muffins and these are amazing.
Yum. I keep coming back to make these again and again,
Any chance you could edit the recipe to add the milk in the directions, so people don’t have to read all the comments to clarify where it goes? Please and thank you!
This time, I added a smidge of nutmeg & the zest of a lemon to the dry ingredients.
Done – thank you for the catch! The nutmeg and lemon zest sound delicious 🙂
So yummy! Obsessed with all of ambitious kitchen’s recipes! I added a few chocolate chips to this recipe as well 🙂
I’m glad you’re finding recipes here you love! These are such a great go-to 🙂
Every time I try one of your recipes, it becomes a new favorite! This recipe is no exception. It’s my first time making these muffins and they are so moist and delicious! I wanted a lemon and blueberry combo so I replaced the cinnamon with lemon zest and the almond extract with lemon juice. Delicious!
So happy to hear that, Madeline! Glad you loved these ones 🙂
literally the best recipe i have ever tried. 5/5, two thumbs up, whatever rating you prefer. the 425F before reducing to 375 is such a game changer! i used a squeeze of honey rather than maple syrup and it was great; for sure going to make these again with a flax egg instead.
Perfect! So glad you loved these!
Made with a flax egg because we were out of eggs and it worked great! I had to add some more almond milk to loosen up the batter a bit. Delicious!
Perfect! Love it!
These are so lovely and a great, healthier muffin that isn’t obviously so! The amount of blueberries adds such a great balance of sweetness and the batter made 12 quite big muffins. I used a mix of regular whole wheat (1 cup) and AP (3/4 cup), mix of maple syrup and honey, used 2% fat yogurt, and added a sprinkle of sugar on the top of each before baking. Thank you for great, healthy recipe that I can depend on!
As a long-time fan of breakfast (and anytime) sweets, I’ve been on the hunt for a go-to healthier blueberry muffin recipe and let me tell you, THIS IS THE ONE! I’ve tried variations with honey/syrup and Greek yogurt in the past, but these muffins are above and beyond anything I’ve yet to come across. I used coconut oil which was a nice touch. They’re perfectly sweet, moist, and indulgent — the first time I made them I was astounded at their bakery-like quality! Love love love this recipe & will be coming back to it often. Thank you!
So good! My 4 year olds ate one everyday!!! Substituted the egg with a flax egg. Worked out great!!
Perfect! Glad you enjoyed 🙂
Made into a bread, baked for 50 minutes and it turned it perfectly!
Love it!!
Made these last week for the first time, it will not be my last! Great texture, amazing taste. The whole family gave them rave reviews!
Hi! I’m going to make these for my friend this weekend! Can I use all purpose flour instead of spelt? Thank you!!
I think so! You could also try this recipe which uses AP flour 🙂
Hey! What a great recipe. I swapped out maple syrup for honey, added cardamom & ginger and substituted 1/2 cup of steel-cut oats for flour and then stopped the baking just short of 13 minutes (I was using medium size muffin pan). The muffin turned out perfect. Moist, fruity, nutty and a natural taste of sweet rather than the usually overbearing sugar bomb that Blueberry muffins can be, Thank you for giving us all a tasty base to build off of. The possibilities are limitless for the curious baker.
Oooh that all sounds absolutely incredible! Happy they turned out great and that you enjoyed making them, Rhet 🙂
Hi Monique, This sounds delicious but I was wondering can I use frozen blueberries?
My new favorite blueberry muffin! I made these with finely ground regular whole wheat flour and they still turned out fluffy and delicious. Thanks for all your great healthy muffin recipes!
Of course! SO glad you are loving these muffins ❤️