Greek Yogurt Blueberry Muffins – Quick, Delicious & Moist

Greek Yogurt Blueberry Muffins are the sweet little secret your mornings have been missing. Seriously, if breakfast had a “main character,” these muffins would steal the show every time. Made with Greek yogurt for that ridiculously moist center and bursting with juicy blueberries, they’re basically the muffin version of a cozy blanket and hot coffee. Plus, they’re easy to whip up on a busy morning or for lazy weekend baking. Whether you’ve got picky kiddos, health-conscious teens, or a house that magically smells like vanilla and blueberries for hours after baking—these muffins just work.

They’re made with basic pantry staples, come together in 30 minutes, and taste like something you’d snag at a fancy café (without the $5 price tag). Oh, and did I mention they’re perfect for meal prep? Because yes—these little guys freeze like a dream. So if you’re looking for a better-for-you treat with big bakery flavor, Greek Yogurt Blueberry Muffins are it. No drama, no fuss, just pure muffin magic.

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What are Greek Yogurt Blueberry Muffins?

Greek Yogurt Blueberry Muffins are a lighter, fluffier twist on the classic bakery-style blueberry muffin, thanks to the rich, creamy tang of Greek yogurt. Unlike traditional muffin recipes that rely heavily on oil or sour cream, this version swaps those out for thick Greek yogurt, which not only adds protein but gives these muffins a crazy good moist texture without the guilt. And let’s be honest, nobody wants a dry muffin that tastes like it sat out during a snowstorm.

These muffins stay soft in the center, golden on top, and absolutely packed with sweet blueberries—whether fresh or frozen. They’re perfect for breakfast on the go, a mid-day snack, or even dessert if you’re not into complicated baking. Think of them as the cool, casual cousin of the bakery muffin, but way easier to make at home and probably friendlier on your jeans. Whether you’re baking a batch for Sunday meal prep or bringing them to a potluck brunch, Greek Yogurt Blueberry Muffins check all the boxes for flavor, ease, and feel-good eating.

Reasons to Try Greek Yogurt Blueberry Muffins

Let’s be real—most of us need breakfast to be one thing: easy. But what if it could also be tasty, better-for-you, and something your kids would eat without bribery? That’s where Greek Yogurt Blueberry Muffins come in. They’re fast to make (we’re talking 30 minutes from start to finish), use ingredients you probably already have, and are a solid way to sneak some extra protein into your day—thanks to that magical Greek yogurt. Plus, these muffins are a total crowd-pleaser. Have picky toddlers? Muffin. Late-for-work mornings? Muffin.

Need something cute for a brunch spread? Again, muffin. They freeze beautifully, reheat like a dream, and don’t fall apart or dry out after day one. Unlike store-bought options that are basically sugar bombs in disguise, this recipe hits the sweet spot between indulgent and wholesome. And for those of us keeping an eye on sugar or fat, using yogurt means you can still enjoy a fluffy, delicious muffin without needing a nap afterward. Long story short? These muffins have your back.

Ingredients Needed to Make Greek Yogurt Blueberry Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1¼ cups Greek yogurt (plain, full-fat or low-fat)
• 1½ cups blueberries (fresh or frozen)

That’s it. No weird powders. No hard-to-pronounce ingredients. Just pantry staples and some blueberries. And if you’re in a real baking mood, check out our Lemon Blueberry Bread or the fan-favorite Cream Cheese Filled Blueberry Lemon Bread for more berry goodness.

Instructions to Make Greek Yogurt Blueberry Muffins (Step by Step)

Preheat and Prep

Start by preheating your oven to 350°F. This is your classic muffin-baking temperature—hot enough to lift the batter but not so hot that you end up with burnt bottoms and gooey centers. Grease a muffin tin with nonstick spray or use muffin liners if you want less cleanup later. Pro tip: spraying your liners keeps muffins from sticking.

Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt. Mixing the dry ingredients first helps them distribute evenly in the batter, so you don’t get salty bites or baking powder explosions. If you’re using frozen blueberries, toss them into this mixture now—lightly coating them helps prevent the berries from bleeding all over your batter and turning it Smurf blue.

Whisk the Eggs and Sugar

In another bowl, whisk your 2 eggs until they’re well combined and just a little frothy. Then, add in 1 cup sugar and keep whisking until the mixture lightens up in color. This helps add a bit of air and sweetness to the base of the muffins, giving them that soft, cake-like texture.

Add Melted Butter and Yogurt

Slowly pour in the 4 tablespoons of melted butter while whisking. Don’t rush this step—go slow to keep the batter smooth. Now add in the Greek yogurt in two batches. This helps it mix in more evenly and avoids overworking the batter. Your mixture should now look thick and creamy with a slightly tangy scent (yum).

Combine Wet and Dry Ingredients

Time to bring it all together. Pour the wet mixture over the flour mixture and gently fold everything together with a rubber spatula. Keyword here: gently. Overmixing at this point is muffin sabotage. You want the batter to just come together. It’s totally fine if you still see a few streaks of flour—those will bake out. Make sure the blueberries are evenly spread out so nobody gets a berry-less bite.

Fill the Muffin Tin

Use a spoon or ice cream scoop to drop the batter into your prepared muffin tin. Fill each cup about ¾ of the way full. That gives them room to puff up without spilling over. Don’t worry if the batter looks a little lumpy—that’s normal and actually a good sign you didn’t overmix.

Bake and Cool

Slide the tin into the oven and bake for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for about 5 minutes (they’re still cooking a bit), then move them to a wire rack. Try not to eat one while it’s too hot… but if you burn your tongue a little, we won’t judge.

For more quick baking tips, check out our Strawberry Crunch Cookies—another sweet treat you’ll want to save.

What to Serve with Greek Yogurt Blueberry Muffins

These muffins are breakfast gold on their own, but if you’re feeling fancy or feeding a crowd, they pair beautifully with a few easy extras. Try them with a dollop of Strawberry Sauce for a sweet, jammy vibe. Or go savory and serve them alongside scrambled eggs and crispy bacon for that sweet-salty combo everyone loves. Hosting brunch? Lay out a muffin basket with some fruit, cheese, and our Pesto Chicken Salad for a table spread that looks Pinterest-worthy (but didn’t take you all morning). You could also turn these into dessert with a scoop of vanilla ice cream or even warm them up and drizzle a little honey on top. Basically, these muffins play well with others—whether you’re going sweet, savory, or somewhere in between.

Key Tips for Making Greek Yogurt Blueberry Muffins

First tip: Don’t overmix. Seriously, it’s tempting to beat the batter until it’s smooth, but your muffins will come out tough and dry. Fold gently until everything is just combined. Second: If you’re using frozen blueberries, don’t thaw them first—frozen berries help prevent the batter from turning blue and they hold their shape better during baking. Third: Full-fat Greek yogurt gives you the best texture and flavor, but low-fat works if that’s what you have. Also, don’t skimp on greasing your pan or using liners unless you want to play “dig-the-muffin-out” after baking. And lastly, check on your muffins around the 25-minute mark. Ovens can be fickle, and you want golden tops, not dry crumbs. For more berry-based tips, visit our Blueberry Cheesecake Bars recipe that’s just as easy and 100% worth your time.

Storage and Reheating Tips for Greek Yogurt Blueberry Muffins

If you somehow don’t eat the whole batch in one sitting (we admire your self-control), these muffins store really well. Let them cool completely, then store in an airtight container at room temp for up to 3 days. Want to keep them longer? Pop them in a freezer bag and freeze for up to 3 months. To reheat, microwave a muffin for 20–30 seconds or warm in the oven at 300°F for about 5 minutes. Just avoid reheating too long or they’ll dry out. And if you’re freezing, wrap them individually to make weekday mornings extra simple—grab, nuke, eat. They’re also great for lunchboxes or mid-afternoon pick-me-ups. Need more freezable breakfast ideas? Try our Lemon Blueberry Icebox Cake—yes, it’s dessert, but we won’t tell if you eat it for breakfast.

FAQs

Can I use almond or coconut flour instead of all-purpose?
Not in a straight swap—those flours behave very differently. Stick with all-purpose for this recipe or use a trusted gluten-free blend.

Do I have to use Greek yogurt?
Yes, for best results. Regular yogurt is thinner and may throw off the texture.

Can I use less sugar?
Absolutely. Cut down to ¾ cup if you prefer a less sweet muffin.

Will frozen berries make the batter watery?
Not if you toss them in flour before mixing. That trick keeps everything nice and tidy.

Why did my muffins come out flat?
Overmixed batter or expired baking powder could be the culprit. Don’t skip that “gently fold” step!

Final Thoughts

Greek Yogurt Blueberry Muffins are the kind of recipe you’ll make once and then wonder how you ever lived without. They’re simple, quick, and genuinely satisfying—perfect for anyone juggling work, kids, or just trying to eat something homemade that doesn’t come from a drive-thru. The combo of tangy yogurt and sweet blueberries hits that comfort food vibe without the sugar crash. And hey, if you love these, there’s a whole world of blueberry-inspired treats waiting for you on the blog. Happy baking, muffin lover.

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