Simple Blueberry Greek Yogurt Muffins

I’ve been making these blueberry greek yogurt muffins on repeat lately, and I’m convinced the secret is in the Fage yogurt – it keeps them incredibly moist and tender. The combination of tangy greek yogurt and fresh blueberries creates the perfect not-too-sweet breakfast treat that my whole family loves. They’re so easy to whip up, and that optional sugar sprinkle on top adds the most satisfying crunch!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 38-44 g
• Fat: 85-95 g
• Carbohydrates: 300-330 g

Ingredients

For the dry mix:

• 2.5 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 3/4 tsp salt

For the batter:

• 2 eggs (room temperature, about 70°F)
• 2/3 cup canola oil
• 1 cup yogurt (I prefer Fage 2% for the best moisture and texture)
• 1/3 cup milk
• 2 tbsp lemon juice
• 1.5 cups blueberries (gently folded to prevent streaking)
• 1 tsp vanilla extract

For the topping:

• 1.5 tbsp sugar (optional, adds a nice crunch)

Step 1: Preheat Oven and Prepare Pan

Position your oven rack to the middle position and preheat to 400°F (or 375°F if using convection).

While the oven heats, line a standard 12-cup muffin pan with paper liners or lightly grease it.

This ensures your muffins release cleanly and bake evenly without sticking.

Step 2: Combine Dry Ingredients

• 2.5 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 3/4 tsp salt

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

Whisking rather than just stirring aerates the dry ingredients and distributes the leavening agents evenly, which gives you a more tender crumb and better rise.

Step 3: Mix Wet Ingredients and Add Lemon-Vanilla Flavor

• 2 eggs
• 2/3 cup canola oil
• 1 cup yogurt
• 1/3 cup milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract

In a separate bowl, whisk together the room-temperature eggs, canola oil, yogurt, milk, lemon juice, and vanilla extract until well combined and smooth.

The lemon juice adds subtle brightness and enhances the blueberry flavor, while the room-temperature eggs emulsify better with the oil for a tender crumb.

I always use Fage 2% yogurt because its higher protein content creates a moister, more tender muffin than standard yogurts.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2.

Using a rubber spatula or wooden spoon, fold the ingredients together gently until just combined—the batter should look slightly lumpy.

Overmixing activates gluten and creates dense, tough muffins, so stop as soon as you don't see streaks of dry ingredients.

Step 5: Fold in Blueberries and Fill Muffin Pan

• 1.5 cups blueberries
• batter from Step 4
• 1.5 tbsp sugar

Gently fold the blueberries into the batter using a minimal number of strokes—I use a gentle hand motion to prevent the berries from breaking apart and releasing their juices, which would create streaky blue patches in the final muffins.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

If using the optional coarse sugar topping, sprinkle it over the batter now for a pleasant textural contrast.

Step 6: Bake Until Golden

Bake for 17 to 20 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Oven temperatures vary, so start checking at 17 minutes to avoid overbaking, which dries them out.

Step 7: Cool and Enjoy

Remove the muffin pan from the oven and let it rest for 5 minutes before turning the muffins out onto a wire rack to cool.

They'll continue to cook slightly as they cool, and this brief rest helps them set so they release cleanly from the pan.

Simple Blueberry Greek Yogurt Muffins

Delicious Simple Blueberry Greek Yogurt Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Calories: 2200

Ingredients Method

Ingredients

  

For the dry mix

• 2.5 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 3/4 tsp salt

For the batter

• 2 eggs (room temperature, about 70°F)
• 2/3 cup canola oil
• 1 cup yogurt (I prefer Fage 2% for the best moisture and texture)
• 1/3 cup milk
• 2 tbsp lemon juice
• 1.5 cups blueberries (gently folded to prevent streaking)
• 1 tsp vanilla extract

For the topping

• 1.5 tbsp sugar (optional, adds a nice crunch)

Method

 

1. Position your oven rack to the middle position and preheat to 400°F (or 375°F if using convection). While the oven heats, line a standard 12-cup muffin pan with paper liners or lightly grease it. This ensures your muffins release cleanly and bake evenly without sticking.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Whisking rather than just stirring aerates the dry ingredients and distributes the leavening agents evenly, which gives you a more tender crumb and better rise.
3. In a separate bowl, whisk together the room-temperature eggs, canola oil, yogurt, milk, lemon juice, and vanilla extract until well combined and smooth. The lemon juice adds subtle brightness and enhances the blueberry flavor, while the room-temperature eggs emulsify better with the oil for a tender crumb. I always use Fage 2% yogurt because its higher protein content creates a moister, more tender muffin than standard yogurts.
4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2. Using a rubber spatula or wooden spoon, fold the ingredients together gently until just combined—the batter should look slightly lumpy. Overmixing activates gluten and creates dense, tough muffins, so stop as soon as you don't see streaks of dry ingredients.
5. Gently fold the blueberries into the batter using a minimal number of strokes—I use a gentle hand motion to prevent the berries from breaking apart and releasing their juices, which would create streaky blue patches in the final muffins. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If using the optional coarse sugar topping, sprinkle it over the batter now for a pleasant textural contrast.
6. Bake for 17 to 20 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Oven temperatures vary, so start checking at 17 minutes to avoid overbaking, which dries them out.
7. Remove the muffin pan from the oven and let it rest for 5 minutes before turning the muffins out onto a wire rack to cool. They'll continue to cook slightly as they cool, and this brief rest helps them set so they release cleanly from the pan.