Learn how to make a healthy blueberry muffin recipe. This is a moist and delicious way to make blueberry muffins with Greek yogurt. The yogurt makes them light and moist even with the addition of whole wheat flour. These freeze well, so you can make them ahead of time and eat them when you want a delicious muffin.
To say that my son loves blueberry muffins is an understatement. His grandparents even get him blueberry muffin mixes for his birthday and Christmas as a joke.
He's a bit of a muffin connoisseur. When my kids were little, I used to teach them about math and science by baking.
One summer, we set out to make the best ever blueberry muffins. We tried at least two recipes a week, making notes to tweak them to make the next batch better.
We did end up making the best ever blueberry muffins, but this kid loves his muffins. So mom had to make some more adjustments.
This blueberry muffin recipe with Greek yogurt is a much healthier version of the classic recipe. I made some swaps, and it a delicious and moist blueberry muffins with Greek yogurt.
Healthy Blueberry Muffin Recipe With Greek Yogurt
Are Blueberry Muffins Healthy?
I call blueberry muffins a sometimes food. Sure, they have fruit in them, but they still have flour and sugar.
However, this healthy blueberry muffin recipe with Greek yogurt is a bit healthier. It has white whole wheat flour and Greek yogurt for extra protein.
You can also replace the oil with either coconut oil or butter. I've even subbed it for applesauce before with good results. Applesauce makes this blueberry muffin recipe with Greek yogurt very moist.
How Can I Make My Muffins Light and Fluffy?
Let the egg and Greek yogurt come to room temperature before you make this healthy blueberry muffin recipe with Greek yogurt. This helps create a smooth batter that traps air and expands when you bake it.
The fat in the Greek yogurt also helps make the muffins lighter. Since these are made with white whole wheat flour that tends to be denser than all purpose flour, these blueberry muffins with Greek yogurt will still be light and fluffy.
What is the Secret to Making Moist Muffins?
One secret to moist muffins is using sour cream or plain yogurt. These blueberry muffins with Greek yogurt have yogurt in them, so they will be moist.
Using honey in place of all or part of the sugar will also make muffins moist.
Why Are My Blueberry Muffins Flat?
These blueberry muffins with Greek yogurt can get flat if you forget the baking powder or your baking powder is too old. Do not use baking soda for the baking powder.
Also be sure to fill your muffin cups no more than 3/4 of the way full. If you over fill them, they don't have room to expand, and they can collapse.
If you under fill them, there will not rise as much as they should.
How Do I Get My Muffins to Rise Higher?
Make sure you put the muffins in a hot oven that has been preheated. If you put them in while the oven is warm but not hot, the muffins won't rise as well.
Make sure that you stir the healthy blueberry muffin recipe well to distribute the baking powder all through the batter. If there are areas without baking powder, they won't rise.
Mix the dry ingredients together and the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Then stir gently and don't overmix.
Stir just until all of the batter is wet. Small lumps or clumps are fine.
How Do You Stop Blueberries from Sinking in Muffins?
Some say to sprinkle a tablespoon of two of flour into your blueberries before you add them to the batter in your blueberry muffin recipe with Greek yogurt. (Just remember to subtract that amount of flour from the ingredients when you make the recipe!)
This does seem to help me, but others say that it doesn't work.
You can also omit the blueberries from the batter. Fill each muffin cup about 1/3 full of batter, add blueberries, and then make layers. Add some blueberries to the top. They will sink, but they won't sink as far as they normally would.
Should I Thaw Frozen Blueberries for Muffins?
You can if you want to, but you don't need to thaw the berries to make a healthy blueberry muffin recipe with Greek yogurt.
You can toss the frozen berries with flour if you want to. You can also use freeze dried blueberries to make these muffins.
Healthy Blueberry Muffin Recipe With Greek Yogurt Tips
- Store leftover muffins in an airtight container for 2 days at room temperature or in the fridge for a week.
- To freeze, place cooled muffins in a freezer bag and freeze up to three months.
- You can use sour cream in place of the Greek yogurt.
- You can replace the canola oil with melted butter or coconut oil.
- I recommend using real vanilla extract for best flavor. Make your own vanilla extract or make Instant Pot vanilla extract.
- You can omit the cinnamon if you want.
- Sprinkle the tops with turbinado sugar if you want.
Tools and Supplies for Blueberry Muffins With Greek Yogurt
To make this healthy blueberry muffin recipe, you'll need:
- Large glass bowl and medium glass bowl
- Wooden spoon
- Muffin tin
- Paper liners
- Spoon
Blueberry Muffins With Greek Yogurt Ingredients
Here's what you need to make a healthy blueberry muffin recipe:
- White whole wheat flour
- Sugar
- Cornstarch
- Baking powder
- Salt
- Cinnamon
- Greek yogurt
- Canola oil or coconut oil
- Eggs
- Vanilla extract
- Blueberries
Blueberry Muffins With Greek Yogurt Directions
Here's how to make a healthy blueberry muffin recipe:
- Preheat oven to 350 degrees Fahrenheit. Use paper cupcake liners or grease a muffin pan with non-stick spray.
- In a large sized bowl, stir together the white whole wheat flour, sugar, cornstarch, baking powder, salt, and cinnamon.
- In a separate medium sized bowl, combine the plain Greek yogurt, oil, egg, and vanilla extract
- Make a well in the center of the dry ingredients. Then pour the wet ingredients over the dry ingredients. Stir until just combined.
- Add the blueberries and gently fold into the batter with a wooden spoon.
- Fill muffin tins about 3/4 full. Bake for 18-22 minutes or until they are browned a toothpick inserted in the center comes out clean. Check on them at 16 minutes and be careful not to overbake.
Now you know how to make a healthy blueberry muffin recipe with Greek yogurt! Enjoy!
If you like this recipe, then you'll love these recipes:
- Boxed Cake Mix Hacks
- How to Dehydrate Blueberries
- Apple Donut Holes
- Blueberry Air Fryer Bagels
- Blueberry Smoothie Recipe Without Banana
- Healthy Strawberry Breakfast Pops
- Easy Spice Cake Pumpkin Muffins
- Healthy Chocolate Zucchini Muffins
Healthy Blueberry Muffin Recipe With Greek Yogurt
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup plain Greek yogurt
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries, washed
- 2 teaspoons sugar in the raw, (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Use paper cupcake liners or grease a muffin pan with non-stick spray.
- In a medium sized bowl, stir together the white whole wheat flour, sugar, cornstarch, baking powder, salt, and cinnamon.
- In a separate medium sized bowl, combine the plain Greek yogurt, oil, egg, and vanilla extract
- Make a well in the center of the dry ingredients. Then pour the wet ingredients over the dry ingredients. Stir until just combined.
- Add the blueberries and gently fold into the batter with a wooden spoon.
- Fill muffin tins about 3/4 full. Bake for 18-22 minutes or until they are browned a toothpick inserted in the center comes out clean. Check on them at 16 minutes and be careful not to overbake.
Calories
131.23Fat (grams)
5.27Sat. Fat (grams)
0.52Carbs (grams)
19.12Fiber (grams)
1.39Net carbs
17.73Sugar (grams)
10.55Protein (grams)
2.90Sodium (milligrams)
159.06Cholesterol (grams)
15.97
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