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.

Blueberry Muffins using Greek Yogurt

Description

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.

Ingredients

Scale

For the Muffins:

1 1/2 cups (200 grams) all purpose flour (plus 1 tablespoon for dusting frozen blueberries)

1 teaspoon baking soda

1/2 teaspoon lemon peel

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup (225 grams) plain Greek yogurt

1/2 cup (4 ounces) unsalted butter melted

1/2 cup (95 grams) granulated sugar

2 eggs

1/4 cup (60 milliliters) milk

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

1 cup (125 grams) blueberries (preferably wild) fresh or frozen

For the Topping:

1 tablespoon (15 grams) granulated sugar

1/4 teaspoon cinnamon

pinch of nutmeg

2 tablespoons (15 grams) slivered almonds

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Instructions

Preheat oven to 375°F.
In a medium bowl, whisk together the flour, lemon peel, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine the melted butter, eggs and sugar. Then add the yogurt, milk and extracts. Beat until smooth.
Add the dry ingredients to the wet and stir until just combined—do not overmix.
If using frozen blueberries, toss them with 1 tablespoon of flour in a small bowl to prevent sinking. Gently fold the blueberries into the batter.
Divide the batter into muffin tins.
Combine the sugar, cinnamon and nutmeg for the topping. Sprinkle about 1/2 teaspoon onto each muffin, then top evenly with the slivered almonds.
Bake at 375°F for 20–22 minutes, or until a toothpick comes out clean and the tops are golden.
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.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Prep Time: 15 minutes
Cook Time: 20-22 minutes
Category: Breads
Method: Bake
Cuisine: American