Blueberry Muffins using Greek Yogurt

Soft, tender, and moist on the inside, these Blueberry Muffins using Greek Yogurt are topped with a crisp cinnamon-sugar crust and a sprinkle of slivered almonds. They come together quickly with simple ingredients and are packed with antioxidants and protein. Guilt-free and delicious, they're perfect for breakfast, a snack, or an indulgent treat.

Why I Love This

Delicious: These Blueberry Muffins using Greek Yogurt are so tasty you'd never guess they are so good for you!
Protein Packed: The addition of the Greek Yogurt (or cottage cheese) adds protein which helps keep sugar levels from spiking and helps you feel full longer.
Fresh or Frozen: While fresh blueberries are always desirable I usually bake this with frozen ones making it the perfect go-to both in summer and winter.

Try my Blueberry Smoothie for another nutrition filled snack or try this delicious Strawberry Rhubarb Crisp for a yummy summer inspired treat.

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Why I Love This
Ingredients
Instructions
Substitutions
Variations
Storage
Top Tip
FAQ
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Blueberry Muffins using Greek Yogurt

Ingredients

All Purpose Flour - you can also substitute ½ a cup for whole wheat flour or almond flour for an added protein boost.
Greek Yogurt - this has a nice thick and creamy texture as well as a high amount of protein in it. You can also use cottage cheese if you would prefer.
Eggs - these are a binding agent and also add more protein to the muffin.
Milk - you can use cows milk or any dairy free alternative you prefer.
Sugar - a touch of sugar is used to sweeten the muffin. You can substitute for a ⅓ cup of honey or maple syrup if you desire. A little sugar is used in the topping as well.
Butter - some fat helps to keep the muffins soft and moist. You can also use coconut oil.
Blueberries - the star of the show! Using wild blueberries adds the most flavor and antioxidants but all kinds of blueberries will work - fresh or frozen.
Zest of Lemon - you can use fresh lemon zest or dried lemon peel.
Vanilla and Almond extract - these add wonderful flavor and aroma to the muffins setting them apart from traditional blueberry muffins.
Baking Soda - a rising agent to give nice fluffy muffins.
Cinnamon - brings warmth and pairs beautifully alongside the sweet blueberries.
Salt - to bring out flavors in the muffins.
Nutmeg - is used in the topping to add a little more flavor and warmth.
Slivered Almonds - an optional topping but they add a lovely crunch to the soft and delicate muffins.

See recipe card for quantities.

Instructions

All the dry ingredients in a glass bowl.

Step 1: In a medium bowl, whisk together the flour, lemon peel, baking soda, salt, and cinnamon. Set aside.

A glass bowl containing the wet ingredients.

Step 2: In a large bowl, combine the melted butter, eggs and sugar. Then add the yogurt, milk and extracts. Beat until smooth.

A glass bowl with the dry ingredients resting on top of the wet ingredients, ready to be mixed together.

Step 3: Add the dry ingredients to the wet and stir until just combined-do not overmix.

A small glass bowl with the blueberries sprinkled with flour and a spoon for mixing.

Step 4: If using frozen blueberries, toss them with 1 tablespoon of flour in a small bowl to prevent sinking.

The muffin batter with the floured blueberries resting on top with a spatula ready to fold them in.

Step 5: Gently fold the blueberries into the batter.

The blueberry muffin with greek yogurt bater divided into the bast iron muffin tin.

Step 6: Divide the batter into greased muffin tins.

The blueberry muffins in the cast iron muffin tins topped with cinnamon sugar and slivered almonds.

Step 7: Combine the sugar, cinnamon and nutmeg for the topping. Sprinkle about ½ teaspoon onto each muffin, then top evenly with the slivered almonds.

The Blueberry Muffins using Greek Yogurt baked to golden perfection in the cast iron muffin tin, with some on their side in the tin for display.

Step 8: Bake at 375°F for 20-22 minutes, or until a toothpick comes out clean and the tops are golden.

The blueberry muffins displayed on a cast iron sheet, one in the foreground displayed with blueberries and slivered almonds.

Step 9: Cool in the pan for 5-10 minutes. Run a knife around the edges to loosen any stuck berries, then transfer muffins to a wire rack to cool completely.

Hint: You can also line your muffin tins with muffin cups to make clean up easier. This also helps keep muffins in tact for on-the-go snacks.

Substitutions

Dairy - you can make these muffins dairy free by using your favorite dairy free yogurt, milk and oil/fat.
Natural Sugars - If you'd like to use a more natural sweetener, use a ⅓ cup of honey or maple syrup instead of the granulated sugar in the batter.
Gluten free - use a gluten free 1-to-1 flour like Bob's Red Mill.

Variations

Protein Plus - looking for even more protein in these muffins? Substitute ½ cup of flour for almond flour. You can also substitute the yogurt for cottage cheese.
Berries - feel free to use raspberries or blackberries or a trio mix for this muffin.
Lemon Burst - if you love the lemon flavor add a tablespoon of fresh lemon juice to the batter for a bright, citrusy twist.

Try my Cranberry Walnut French Toast for another wonderful breakfast idea or my Cranberry Walnut Bread for another delicious snack option.

Storage

The first few days: If these muffins last more than the day they are made, they should be stored in the fridge because of the fresh fruit in them. However, I would recommend freezing any leftover the day they are made to preserve their freshness. See below.

Freezing: I highly recommend freezing these Blueberry Muffins with Greek yogurt the day they are made as they don't stay soft and delicate on the counter or in the fridge due to the fruit in them. Freeze them in an airtight bag or container for up to 3 months.

Reheating/Thawing: For the best results, just take out as many muffins as you'll eat that day. You can warm them up on your microwave's defrost setting for about a minute, or let them sit on the counter in the bag until they're at room temperature.

Top Tip

Don't skip the toppings. The cinnamon and sugar add both flavor and a lovely crisp texture to the top of the muffin. This topping takes our Blueberry muffins with Greek yogurt from a healthy snack to a protein packed treat!

FAQ

Can I use regular yogurt instead of Greek yogurt?

Yes, but the batter will be thinner since regular yogurt has more liquid. If you use it, reduce other liquids slightly or strain the yogurt first for a thicker consistency. Alternatively, you can also you cottage cheese.

Can I use frozen blueberries?

Absolutely! Just add them straight from the freezer-no need to thaw. To prevent the batter from turning purple, toss the berries in a little flour before folding them in.

What kind of Greek yogurt works best?

Plain, unsweetened Greek yogurt (nonfat or 2%) works best. Avoid flavored or sweetened varieties, which can make the muffins too sweet or change the flavor balance.

How do I keep the muffins moist?

Don't overmix the batter-stir just until combined. Also, avoid overbaking; remove them as soon as a toothpick comes out mostly clean with a few moist crumbs.

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