Description

Whip up healthy Greek Yogurt Blueberry Muffins for a proteinpacked breakfast soft fluffy bites with bright berries quick to make tasty

Ingredients

Scale

1 1/2 cups all-purpose flour (190 g)

1/4 cup old-fashioned oats (20 g)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup Greek yogurt (nonfat or 2%) (170 g)

1/2 cup granulated sugar (100 g)

2 large eggs

1/4 cup milk (60 ml)

1/4 cup unsweetened applesauce (60 ml)

1 tsp vanilla extract

1 cup blueberries (150 g)

1 tsp lemon zest (optional)

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Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or brush lightly with oil. Preheating ensures an even bake and a nicely domed top. Tip: have all ingredients measured and ready to go so you can mix efficiently.
In a large bowl, whisk together flour, oats (if using), baking powder, baking soda, and salt. This step aerates the dry mix and distributes leaveners evenly, which helps every muffin rise uniformly. For added flavor, whisk in a small pinch of lemon zest with the dry ingredients.
In a separate bowl, whisk the Greek yogurt, sugar, eggs, milk, applesauce, and vanilla until glossy and smooth. The yogurt gives a creamy base that traps moisture, while the eggs provide structure. If you prefer a dairy-free version, use a plant-based yogurt and milk in this step.
Pour the wet mixture into the dry ingredients and fold gently until just combined. Overmixing can develop gluten and lead to dense muffins, so mix until you see no dry streaks but stop as soon as the batter comes together. A few lumps are perfectly fine.
Scatter in the blueberries and fold them in with minimal handling to prevent tearing. If using frozen berries, dust them in a teaspoon of flour before adding to the batter to prevent color bleed and avoid staining the entire batter.
Spoon batter into the prepared cups, filling each about 3/4 full. This allows room for expansion as the muffins bake. If you want extra tall tops, fill a little closer to the rim but be careful not to spill over.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. If your oven runs hot, check at the 15-minute mark and rotate the pan for even browning. A lemon-glazed finish can be added after cooling for a bright touch.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Cooling on a rack prevents steam from condensing inside the liners, which helps maintain a tender crumb. Serve warm or at room temperature, with a spread of light butter or yogurt for extra richness.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. If freezing, wrap each muffin individually to protect from freezer burn and maintain moisture. Reheat gently in the microwave or a 350°F (175°C) oven for a few minutes to revive texture.

Notes

Protein-packed Greek Yogurt Blueberry Muffins with blueberries and yogurt for a moist, tender crumb—perfect for a balanced breakfast or snack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 12 muffins
Calories: 190
Sugar: 12 g
Fat: 7 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 9 g