Breakfast Muffin Recipes

June 5, 2017

Healthier Blueberry Greek Yogurt Muffins

Name: Healthier Blueberry Greek Yogurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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!

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

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Jump to Recipe

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

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