Blueberry Greek Yogurt Muffins

These Blueberry Greek Yogurt Muffins are super moist, packed with protein from the Greek yogurt and bursting with blueberry flavor! They make for a healthy and delicious breakfast or snack.

I’m a huge fan of muffins. Banana Walnut Muffins and Blueberry are probably my top two favorite kinds of muffins. The only downside to muffins is the calories. Most bakery muffins can have up to 500 calories! These homemade muffins, on the other hand, have roughly 130 calories per muffin. That’s a huge difference. Making your own homemade muffins allows you to determine what ingredients go into the muffins and can make for a much healthier option!

Ingredients for Blueberry Greek Yogurt Muffins

Oat Flour –  Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.

Old Fashioned Oats –  In addition to the oat flour I like to add some actual oats for some texture to the muffins.  

Baking Powder and Baking Soda – Both leveling agents, do not skip these ingredients!

Cinnamon – Ground cinnamon and salt provide some added flavor.

Sugar – Sugar makes everything sweeter! The recipe only calls for a small amount, 2 Tbsp.

Egg –  An egg will give the muffins structure and moisture while binding everything together.

Greek Yogurt – The recipe calls for nonfat plain Greek yogurt. Feel free to use a higher fat Greek yogurt or even a blueberry flavored Greek yogurt. The Greek yogurt adds a little protein and makes the muffins extra soft and moist. 

Honey – Adds sweetness. Honey will also increase the moistness and softness in the muffins.

Milk – I prefer to use whole milk for this recipe. You can also use 2% milk with great results too.

Vanilla Extract -Doesn’t everyone add vanilla extract to all baking for added flavor?

Blueberries – The main ingredient! You can use fresh or frozen blueberries for this recipe. I prefer to use fresh blueberries when I make this recipe, I feel like they have more of a pop of flavor. If you choose to use frozen blueberries, you may want to thaw them first to decrease excess moisture in the batter.

How to Make Blueberry Greek Yogurt Muffins

1. Preheat Oven – Preheat your oven to 350 Fahrenheit and prepare a muffin pan by lining the muffin tin with either paper, foil or silicone liner. Spray the liners with nonstick cooking spray. Set aside.
2. Combine Wet Ingredients – In a large mixing bowl combine the egg, Greek yogurt, honey, milk and vanilla extract. Mix together and set aside.
3. Combine Dry Ingredients – In a separate bowl combine the oats, oat flour, baking powder, baking soda, cinnamon, salt, and sugar. Mix everything together.
4. Add Dry Ingredients to Wet Ingredients – Slowly add the dry ingredients to the wet and gently stir until well combined. Don’t over mix the batter. Over mixing the batter can produce dense, dry muffins. To preserve that moist blueberry muffin, you’re looking for fold the batter together until just combined.
5. Add the Blueberries – Fold the blueberries into the batter. Do not over stir.
6. Divide the Batter – Divide the batter evenly among the 12 muffin cups, filing almost to the top.
7. Bake – Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan before transferring them to a wire rack to cool completely. Enjoy!

Storing Blueberry Greek Yogurt Muffins

Storing – These Blueberry Greek Yogurt Muffins can stay at room temperature for about 2 days. They will also last about 1 week if stored in the refrigerator in an airtight container or ziplock bag.

Freeze – Allow the muffins to cool completely prior to freezing. They can be frozen for up to 3 months in a freezer-safe container or ziplock bag. Reheat in the oven or microwave until warmed through.