Greek Yogurt Blueberry Muffins (Low Sugar Recipe)
User Reviews
4.9
Greek Yogurt Blueberry Muffins (Low Sugar Recipe)
Description
These Greek Yogurt Blueberry Muffins use a combination of flour, baking powder, baking soda, sugar, salt, eggs, cooking oil, Greek yogurt, milk, and fresh blueberries. The dry ingredients are mixed separately from the wet, then combined gently to avoid overmixing, producing a thick batter that may require a little extra milk depending on the yogurt brand. Blueberries are folded in last, and optional sugar sprinkled on top before baking.
Baked at 375°F (190°C) for 17-20 minutes, the muffins rise to a golden color with a moist interior. The Greek yogurt contributes moisture and slight tartness, moderating sweetness levels. The recipe can yield 10 to 14 muffins depending on case size and can be adjusted for mini muffins with shorter baking times.
These muffins keep well stored in an airtight container. Recipe notes mention variations like substituting whole wheat flour or dairy-free yogurt, though some alternatives like almond flour do not work well. The batter consistency may vary but can be adjusted with milk. A loaf version is possible by baking the batter in a loaf pan at a lower temperature for about an hour.
Ingredients
- 2½ cups all-purpose flour (= plain flour) Cake flour also works. You can substitute some or all for white whole wheat flour if you like.
- 1 tablespoon baking powder
- ½ teaspoon baking soda (= bicarbonate of soda)
- ½ cup sugar (heaped)
- ½ teaspoon salt
- 2 large egg lightly beaten
- ⅔ cups neutral cooking oil I use either canola or light olive oil, but any oil is fine, generic cooking oil
- 1 cup Greek yogurt I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
- ¼ cup milk (Actually, ¼ to ½ cup. The mixture should be quite thick, but if it's dry add a little more milk.)
- 1½ cups blueberries
- sugar for sprinkling (optional, extra
Instructions
- Preheat the oven to 190C/375F.
- Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
- Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
- Cool on a wire rack, then store in an air tight container.
Notes
- The muffins have a mild sugar level; add extra sugar on top before baking to increase sweetness if desired.
- Muffin count depends on the size of your cases; larger cases produce fewer muffins and vice versa.
- Mini muffins bake faster; check for doneness between 10-13 minutes.
- Adjust milk quantity if the batter seems too thick, as yogurt brands vary in texture.
- Substituting whole wheat flour or dairy-free yogurt is possible, but almond flour does not work well in this recipe.
- You can bake a blueberry loaf instead of muffins by reducing oven temperature and baking until a skewer comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 14 muffins
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 65mg | 3% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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