Lemon Blueberry Greek Yogurt Muffins

You MUST try these blueberry greek yogurt muffins! Lower sugar muffins made with greek yogurt, berries and whole wheat flour. 

These lemon blueberry Greek yogurt muffins are perfect for back-to-school breakfasts or snacks or when you’re craving a healthier muffin.

Why These Muffins Work

These muffins are soft and fluffy, yet lower-rich and more protein-rich than traditional muffins.

I love muffins, but when I make muffins, it’s important that muffins can’t be cupcakes without the frosting; that just doesn’t sit well with me when I’m grabbing one to pair with my cup of coffee for breakfast.

I don’t want my breakfast to be interchangeable with dessert; that’s why these muffins are packed protein-rich yogurt, whole-grain flour, fresh berries and a smidge of sugar.

Why do you add yogurt to muffins?

Have you baked with yogurt before? It’s one of my favorite secret ingredients for keeping baked goods incredibly light and moist.

Because of its acidity, yogurt reacts with baking soda for leavening while adding a tangy flavor that’s perfectly balancing these lightly sweetened muffins. I prefer a thicker Greek yogurt but you can use regular, thinner yogurt if that’s what you have. I do recommend a plain yogurt and not one that contains added thickeners, flavors or sweeteners. 

Ingredient Notes

• White Wheat Flour: I like using a white whole wheat flour or a wheat pastry flour in place of whole wheat flour as it’s slightly lower in protein, which makes for a more tender muffin.
• Greek Yogurt: This is what really helps make a tender, moist muffin. The greek yogurt adds in protein and helps to tenderize the gluten.
• Sugar: Yes, even muffins need sugar. But, sugar does much more in baking than just making things sweet. It adds structure, moisture, color and makes for a more tender muffin as sugar interferes with gluten development. Like the yogurt, less gluten makes for a softer, more tender crumb.
• Eggs: Eggs also add moisture, which help to hydrate the wheat flour, help to leaven the batter and act as a binder.
• Neutral Oil: Canola, vegetable or avocado oil will work.
• Blueberries: I recommend fresh blueberries, but you can use frozen blueberries, just make sure to toss them well with flour like the fresh blueberries so they don’t sink while baking. 
• Lemon Juice: The lemon juice interacts with the baking soda to help form bubbles that allow the muffins to rise and cuts through the richness of the yogurt. Like all the other ingredients, the lemon juice also weakens gluten formation, which makes for a softer, tender muffin.

How to Make these Blueberry Greek Yogurt Muffins

Step 1: Whisk Together the Dry

In a large bowl, whisk together the dry ingredients: the wheat flour, baking powder and baking soda. Whisking the dry ingredients before adding the wet makes sure the powder and soda are well-incorporated into the batter.

Step 2: Whisk Together the Wet

In a separate large bowl, whisk together the eggs, oil, yogurt, milk and lemon juice until well combined. Add the wet to the dry and gently mix until just combined, taking care not to overmix. This is so important when making muffins– overmixed batter makes for tough muffins!

Step 3: Fold in the blueberries

Gently fold the blueberries into the batter, the divide into a greased muffin tin. I like to add a few extra blueberries on top before baking.

Step 4: Bake and Cool

Bake until a toothpick entered comes out clean, about 17-19 minutes. Then let cool for 5 minutes in a pan, then remove and place on a cooling rack.

Tips for Perfect Greek Yogurt Muffins

• Don’t overmix! Tough muffins are almost always the result of overmixing. Mix the dry first, then the wet, then just incorporate until there is no more visible flour.
• More Lemon Flavor: If you want even more lemon flavor, mix the lemon zest into the sugar before adding the rest of the ingredients. I do this in my pistachio muffins and it makes for even more citrus flavor!
• Check early: I like to check these muffins around 17 minutes, as you don’t wait to overbake the muffins.

How to Store

Store these blueberry Greek yogurt muffins in an airtight container at room temperature for 2-3 days. Or, freeze for longer storage and then reheat as needed.

More Healthy Muffin Recipes

• Lemon Olive Oil Muffins
• Vegan Banana Muffins
• Applesauce Muffins
• Healthy Banana Chocolate Chip Muffins
• Honey Pear Muffins

I almost guarantee that you’ve got all of the ingredients in your kitchen right now. Sift together the dry, whisk together the wet, combine and DONE.

In less than 30 minutes, these blueberry greek yogurt muffins could be yours. So, get in the kitchen and start baking. xo

If you make these greek yogurt muffins, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!

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Lemon Blueberry Greek Yogurt Muffins

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5 from 3 votes

You MUST try these blueberry greek yogurt muffins! Lower sugar muffins made with greek yogurt, berries and whole wheat flour. 

Servings: 14 -16 muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Equipment

• Muffin Pan

Ingredients 

• 2 1/2 cups white-wheat flour, see notes
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup cane sugar
• 2 eggs, lightly beaten
• 2/3 cup neutral oil
• 1 cup unsweetened yogurt of choice
• 1/3 cup milk
• 1 teaspoon fresh lemon juice
• 1 1/2 cups fresh blueberries

Instructions

• Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda and sugar.
• In a separate bowl, whisk together the eggs, oil, yogurt, milk, lemon juice and zest.
•  Add the wet ingredients to the dry and stir until just combined. Toss the fresh blueberries with little flour (this helps the blueberries not sink to the bottom of the muffins) and gently fold into the batter.
• Spoon the batter into the prepared muffin tins, filling about 3/4 of the way full. Bake for 17-18 minutes until golden brown and a toothpick comes out clean.
• Cook on a wire rack for at least 5 minutes, then remove from the tin. Store in an air-tight container for 2-3 days.

Notes

• I usually make these with white wheat flour. If you want to use whole-wheat flour, then I’d recommend instead 1 1/2 cups whole-wheat flour and 1 cup white flour. Using all whole-wheat flour may make these too dense.
• Check on these muffins around 17-18 minutes; depending on how much batter you place in the tin, then might need an additional 5-10 minutes. I know it’s annoying to have a batter than makes more than 12, but I think extra muffins are a good thing! You can also not fill these so much and make more than 14/16.

Nutrition

Serving: 1muffinCalories: 217kcalCarbohydrates: 23gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 26mgSodium: 149mgPotassium: 81mgFiber: 3gSugar: 7gVitamin A: 69IUVitamin C: 2mgCalcium: 98mgIron: 1mg

Course: Breakfast

Cuisine: American

Author: Alexandra Caspero