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Blueberry Yogurt Muffins
4.7 from 87 votes

Blueberry Yogurt Muffins

These Blueberry Yogurt Muffins blend whole wheat pastry flour with Greek yogurt and maple syrup to create moist, tender muffins studded with fresh blueberries. The combination yields a lightly spiced muffin with a soft crumb and a subtle tanginess from the yogurt. Baking at 400°F produces a golden top and a tender center, making the muffins suitable for breakfast, snack, or light dessert.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 12
Calories: 188 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ¾ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt sea salt
  • ½ teaspoon cinnamon
  • 2 large egg at room temperature
  • 1 cup Greek yogurt at room temperature, plain, whole milk
  • ¼ cup coconut oil melted
  • ½ cup maple syrup at room temperature
  • ¼ cup almond milk at room temperature, unsweetened
  • 1 teaspoon vanilla extract
  • 1 heaping cup blueberries plus more for topping, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
  2. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  3. In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
  4. Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
  5. Add 1 Tablespoon of the batter to the bottom of the muffin liners.
  6. Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  8. Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
  9. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Notes

  • Frozen blueberries can be used without defrosting, simplifying preparation.
  • Substitute whole wheat pastry flour with white whole wheat, all-purpose, or a flour blend as preferred.
  • Greek yogurt may be replaced with vegan yogurt for a dairy-free option.
  • Maple syrup can be substituted with agave, honey, or monk fruit sweetener.
  • Any dairy or non-dairy milk works in this recipe, such as almond, soy, oat, or cow's milk.

Nutrition Information

Serving 1muffin Calories 188kcal (9%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 5g (25%) Monounsaturated Fat 1g (5%) Cholesterol 37mg (12%) Sodium 213mg (9%) Potassium 63mg (1%) Fiber 3g (12%) Sugar 11g (22%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 188

% Daily Value*

Serving 1muffin
Calories 188kcal 9%
Carbohydrates 28g 9%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 5g 25%
Monounsaturated Fat 1g 5%
Cholesterol 37mg 12%
Sodium 213mg 9%
Potassium 63mg 1%
Fiber 3g 12%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.