These Healthier Greek Yogurt Blueberry Muffins have a fluffy, tender crumb, are lower in sugar, and are crazy moist. Bonus- they freeze well!
If you’ve been searching for a healthy version of an all-time favorite baking recipe, then I have something special to share with you today – Healthier Greek Yogurt Blueberry Muffins! These delicious muffins are much lower in sugar than traditional recipes but still boast a moist and fluffy texture. If your family need some extra healthier eats or if you just want something special for your weekend baking session (that’s easy for toddlers to join in on), then these Greek yogurt muffins with juicy blueberries should satisfy everyone’s cravings. If you’re on a serious blueberry kick, check out my Banana Blueberry Baked Breakfast Oatmeal, too.
And the kicker? They freeze well so you can make a big batch and enjoy them throughout the week! So grab your mixing bowl and follow my easy step-by-step instructions; I guarantee that once they come out of the oven, they won’t last long!
These are perfect for breakfast or snack time
These Healthier Greek Yogurt Blueberry Muffins are a game-changer for breakfast or snack time. They’re moist, tender, and bursting with juicy blueberries.
The best part? They’re made with wholesome ingredients like Greek yogurt, and fresh blueberries, which means they’re high in protein, fiber, and antioxidants. Not only will they satisfy your sweet tooth, but they’ll also keep you feeling full and energized all morning long. So go ahead, indulge in a muffin or two and savor their delicious flavor.
What’s In Healthier Greek Yogurt Blueberry Muffins?
Healthy eating doesn’t have to mean sacrificing flavor, and these Greek yogurt blueberry muffins are proof of that. Packed with juicy blueberries and a hint of sweetness, here’s what you need to make them:
- All purpose flour
- Baking powder
- Baking soda
- Sugar
- Cinnamon
- Nutmeg
- Oil (I used avocado oil)
- Melted butter (I like grass fed butter)
- Milk (I used coconut milk, any kind will do)
- Eggs
- Vanilla
- Greek yogurt
- Blueberries
Serving Suggestions and Variations to Enjoy with Healthier Greek Yogurt Blueberry Muffins
Whether you’re a lover of blueberry muffins or Greek yogurt, these healthier Greek yogurt blueberry muffins are sure to satisfy your cravings while keeping you on track with your healthy lifestyle. To take these muffins to the next level, there are many serving suggestions and variations you can try.
For a breakfast treat, try warming up your muffin and topping it with a dollop of almond butter or honey. For a snack, grab a muffin and pair it with some fresh fruit or a cup of tea. Feeling adventurous? Mix in some different fruits like raspberries or blackberries, or add some nuts or chocolate chips for some added texture and flavor. The possibilities are endless with these versatile and delicious muffins.
How to Make Healthier Greek Yogurt Blueberry Muffins
Y’all ready to up your muffin game? Let’s whip up some healthier Greek yogurt blueberry muffins, ’cause let’s face it, we all need a little healthiness disguised as deliciousness in our lives.
First things first, preheat that oven and get those dry ingredients measured out. Flour, baking powder, baking soda, sugar, cinnamon, nutmeg and a pinch of salt go into one bowl while in another, we mix up some oil, melted butter, Greek yogurt, milk, and vanilla. Add the dry ingredients into the wet! Gently fold in some juicy blueberries and scoop ’em up into some muffin cups.
Pop those beauties into the oven and in no time, you’ve got yourself some fluffy, fruity, and secretly healthy muffins. Bet you can’t eat just one, I dare ya!
How to Store Excess Muffins and Freeze Them for Longer Lasting Enjoyment
Have you ever found yourself left with a surplus of muffins? I mean, who hasn’t, am I right? Well, fear not my fellow baked goods lover, because I’m here to share some muffin storage tips that will blow your muffin-loving mind. First off, if you plan on consuming your extras within a few days, simply store them in an airtight container at room temperature.
But if you need them to last longer than that, pop them in the freezer, my friend! Just wrap them tightly in plastic wrap or foil and then place them in a freezer-safe container or bag. When you’re ready to devour them, simply thaw them out in the fridge or microwave and they’ll taste just as delicious as the day you made them. So go ahead, bake up a storm, because now you know exactly how to store those excess muffins for your future snacking pleasure.
Love my recipes, check out my bestselling cookbook, Venison Every Day!
PrintHealthier Greek Yogurt Blueberry Muffins
These Healthier Greek Yogurt Blueberry Muffins have a fluffy, tender crumb, are lower in sugar, and are crazy moist. Bonus- they freeze well!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12–15 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 and 1/2 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sugar + 1–2 Tbsp. extra for sprinkling
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/3 cup neutral oil (I used avocado oil)
- 1/3 cup melted butter, cooled slightly
- 1/4–1/3 cup milk (I used coconut milk)
- 2 eggs, beaten
- 1 and 1/2 tsp. vanilla
- 1 cup greek yogurt
- 1 cup blueberries
Instructions
- Preheat the oven to 375F and line a muffin tin with liners.
- Mix together the flour, baking powder, baking soda, sugar, cinnamon and nutmeg until just combined.
- Then add the oil, melted butter, milk, eggs, vanilla and yogurt. Mix well until there are no big lumps of flour.
- Then, fold in the blueberries.
- Scoop the batter into the liners and fill ¾ of the way. Sprinkle on a bit of sugar if you desire.
- Bake for 17-20 minutes, or until the muffins are just golden brown at the edges and spring back when you press on the center.
- Cool in the tin for 5 minutes before removing to a wire rack to cool completely.
Notes
- These can be frozen for 2-3 months and then reheated as needed! Homemade muffins in a flash.
- This recipe has successfully been doubled.
Robert Peck says
Hi Allie,
Glad I found a place where I could make a comment.. I know what it’s like to be addicted to anything VENISON.. I really love and appreciate your recipes….. I also like blueberries and during this weekend storm I hope to make the blueberry muffins using your recipe… I have to go out this morning to get some Greek yogurt …. In the coconut milk if they have it, I anticipate in purchasing your book soon.. being retired. I have to watch my purchases…. Question for you… not had the opportunity yet.. to process ground venison… my buddy in Vermont uses pork belly.. by the way he just slotted three pigs yesterday he’s going to bring me some pork be… but I also want to try prime rib fat.. and we decided a good ratio would be 70% to 30%… when I get around to it…. I’ll send you the results. Thank you respectfully BOB PECK…. they call me sir Robin in these parts.. I’m 89 and I have harvested over 100 day with my bow.. be safe in this snowstorm if it hits you ….