Greek yogurt blueberry muffins have become one of my most-loved kitchen staples—soft, tender, and bursting with blueberries, yet not overloaded with sugar. I started making these muffins in my cozy mountain kitchen near Asheville when my dad was first diagnosed with type 2 diabetes. Back then, we needed treats that felt special but didn’t send blood sugar soaring. These muffins were one of my earliest wins.
With the creaminess of Greek yogurt, they turn out moist without needing a ton of oil or sugar. They’ve become a comfort bake I reach for again and again—whether for a weekend breakfast or a healthy after-school snack. And best of all? They’re flexible enough to make ahead, freeze, or even convert into a loaf. In this guide, I’ll show you exactly how to make Greek yogurt blueberry muffins that taste indulgent but feel nourishing—just the way we like it here on Let’s Make Recipes.
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The Story Behind My Greek Yogurt Blueberry Muffins
A Recipe Born from Love and Necessity
Greek yogurt blueberry muffins weren’t something I baked to follow a trend—they were born out of love and a little desperation. When my dad was diagnosed with type 2 diabetes, our family’s relationship with dessert changed overnight. I was used to making rich, sweet treats with butter and sugar, but suddenly, that wasn’t an option anymore. He felt left out at family gatherings, especially when dessert came around.
I missed baking for him, and more than that, I missed seeing him enjoy what I made. So I started experimenting—sometimes with great results, other times with total flops. My early low-sugar muffin attempts were dense and dry. But then came the game changer: Greek yogurt.
The first time I folded it into a batch of blueberry muffins, everything clicked. They came out moist, tender, and perfectly golden. The tanginess of the yogurt balanced the berries, and the slight sweetness made them feel like a treat without being too much. He loved them. I cried a little. And I knew this recipe was staying in our family.
Today, these Greek yogurt blueberry muffins are a monthly ritual in our home. They’ve become a comfort bake—not just because they’re easy and tasty, but because they remind me that food can still be joyful and inclusive.
You can serve them warm for breakfast or keep them on hand for a quick snack. And if you’re ever craving something more protein-rich, I love pairing these with a batch of high protein pancakes for a well-rounded brunch.
Why Greek Yogurt Is a Secret Weapon in Baking
If you’ve never baked with Greek yogurt before, you’re in for a surprise. It makes muffins extra tender and moist without needing lots of butter or oil. Even better? It adds a subtle tang that balances the sweetness of blueberries.
Greek yogurt also adds protein and keeps the texture light. In recipes like these, it replaces some of the fat, supports the rise, and helps the muffins stay soft for days. It’s the reason this recipe works so well even with reduced sugar.
Speaking of sugar, these muffins are only lightly sweetened—just enough to highlight the berries. They’re not like those oversized bakery muffins that spike your blood sugar. If you like your muffins a little sweeter, a sprinkle of brown sugar on top before baking works wonders.
Want another wholesome treat that satisfies without going overboard? I recommend my chewy date bark—naturally sweet and perfect alongside these muffins on a snack board
How to Make Greek Yogurt Blueberry Muffins
Ingredients That Make a Difference
The beauty of these Greek yogurt blueberry muffins lies in how simple, whole ingredients come together to create something comforting. You probably have most of them in your pantry already:
- Flour: I use all-purpose, but cake flour works for a fluffier texture. You can also replace some with white whole wheat flour.
- Greek Yogurt: Full-fat or low-fat both work, just avoid non-fat—it can make the muffins dry. The tang adds richness and helps bind everything together.
- Blueberries: Fresh or frozen both work. If using frozen, don’t thaw them—this helps keep the batter from turning purple.
- Oil: Canola or light olive oil keeps things moist without overpowering flavor.
- Sugar: Just a half cup—enough to balance the tartness of the berries and yogurt. Feel free to sprinkle a little on top for crunch.
If you love baking lower-sugar treats like this, check out my soft and chewy date bark—another naturally sweet, no-fuss snack we enjoy weekly.
Here’s a quick glance at the measurements you’ll need:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2½ cups (300g) |
| Baking powder | 1 tbsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Sugar | ½ cup (heaped) |
| Eggs | 2 large |
| Oil | ⅔ cup |
| Greek Yogurt | 1 cup |
| Milk | ¼ to ½ cup |
| Blueberries | 1½ cups |
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper cases.
- Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together the eggs, oil, Greek yogurt, and milk.
- Combine the wet and dry ingredients until just mixed—don’t overwork it! Fold in the blueberries gently.
- Spoon the batter into muffin cases, filling nearly to the top. Sprinkle a little sugar on top if you like.
- Bake for 17–20 minutes, or until golden and a skewer comes out clean.
- Cool on a wire rack, then store in an airtight container.
I love making these muffins alongside something indulgent-yet-blood-sugar-conscious like sugar-free pecan pie. It’s all about balance in the kitchen.
How to Store, Freeze, and Reuse Greek Yogurt Blueberry Muffins
The Best Way to Store Greek Yogurt Blueberry Muffins
Fresh from the oven, Greek yogurt blueberry muffins are lightly crisp on top and soft and tender inside. But how do you keep that just-baked texture?
Once completely cooled on a wire rack, store your muffins in an airtight container at room temperature for up to 2 days. If it’s warm out or you want them to last longer, refrigerate them. Just bring them to room temperature or warm them slightly before enjoying.
I love making these muffins as part of my weekly meal prep. Alongside date bark, they turn mornings into something comforting—even when life is busy.
Can You Freeze Greek Yogurt Blueberry Muffins?
Yes, and freezing is one of the best ways to make Greek yogurt blueberry muffins work for your lifestyle. Here’s how:
- After baking, let muffins cool fully.
- Wrap each one individually in parchment or plastic wrap.
- Place in a freezer-safe bag or airtight container and freeze for up to 2 months.
To reheat, microwave for 30–40 seconds or warm in the oven at 325°F (160°C) for 8–10 minutes. The texture stays soft, the flavor remains fresh, and you’ll never feel like you’re sacrificing quality for convenience.
Whether you eat them straight from the freezer or reheat them for breakfast, Greek yogurt blueberry muffins are as practical as they are delicious.
They freeze just as well as my banana oat chocolate chip cookies—both are great to keep on hand for healthier snacking.
Transform Muffins into a Blueberry Yogurt Loaf
Sometimes you just want to slice into something cozy. Luckily, Greek yogurt blueberry muffins can easily become a blueberry yogurt loaf with one simple tweak.
How to do it:
- Pour your batter into a greased and parchment-lined loaf pan.
- Reduce your oven temperature to 350°F (175°C).
- Bake for 50–60 minutes, testing with a toothpick at the 45-minute mark.
- If the top starts browning too fast, tent it with foil for the last 15–20 minutes.
The result? A golden, moist loaf with the same protein-rich base, gentle sweetness, and juicy berries—just in sliceable form.
This is one of my favorite versions to bake when we have guests, or when I’m already making a batch of high protein pancakes for the week. It keeps beautifully and feels like a treat every time.
Print
Greek Yogurt Blueberry Muffins: Moist, Healthy & Easy to Bake
These Greek yogurt blueberry muffins are fluffy, moist, and naturally sweetened. With less sugar and more protein, they’re the perfect treat for healthy snacking or breakfast.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar (heaped)
2 large eggs, lightly beaten
⅔ cup oil (canola or light olive oil)
1 cup Greek yogurt
¼–½ cup milk
1½ cups blueberries
Extra sugar for sprinkling (optional)
Instructions
1. Preheat oven to 375°F (190°C). Line muffin tin with paper cases.
2. In a large bowl, mix flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together eggs, oil, Greek yogurt, and milk.
4. Add wet ingredients to dry. Stir until just combined.
5. Gently fold in blueberries. Add a bit more milk if batter is too thick.
6. Spoon batter into muffin cases. Fill almost to the top.
7. Sprinkle tops with sugar if desired.
8. Bake for 17–20 minutes or until a toothpick comes out clean.
9. Cool for 5 minutes in pan, then transfer to wire rack.
Notes
To make a loaf instead of muffins, pour batter into a lined loaf pan, lower oven to 350°F (175°C), and bake for 50–60 minutes.
Store in an airtight container at room temperature for 2 days or refrigerate for longer shelf life.
Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Frequently Asked Questions About Greek Yogurt Blueberry Muffins
Can you make blueberry muffins without sugar?
Yes, you can make Greek yogurt blueberry muffins without sugar by using natural alternatives like mashed banana, applesauce, or sugar-free sweeteners such as stevia or monk fruit. These swaps maintain moisture and sweetness while reducing the glycemic impact—perfect for diabetics or low-sugar diets.
How to make Greek yogurt taste good without sugar?
Greek yogurt on its own can be tangy, but you can enhance the flavor naturally. Mix in vanilla extract, cinnamon, or fresh fruit like berries or bananas. In baked goods like Greek yogurt blueberry muffins, the yogurt pairs with the blueberries to balance flavor, even without extra sweeteners.
What does adding yogurt to muffins do?
Yogurt adds moisture, tenderness, and a subtle tang to muffins. In Greek yogurt blueberry muffins, it also boosts protein and reduces the need for butter or oil. This results in muffins that are fluffy and rich, without being heavy or greasy.
Does blueberry Greek yogurt have sugar?
Yes, store-bought blueberry Greek yogurt usually contains added sugars unless labeled “unsweetened.” When making Greek yogurt blueberry muffins, it’s best to use plain Greek yogurt so you can control the sweetness in your recipe and avoid hidden sugars.
Greek yogurt blueberry muffins are more than just a healthier bake—they’re a way to care for the people you love, while still enjoying something sweet and satisfying. Whether you’re baking for a diabetic family member, meal prepping for the week, or simply cozying up with a warm muffin on a rainy morning, this recipe is one you’ll come back to again and again.
They’re easy to make, adaptable for different diets, and freeze beautifully—perfect for real life. Want more inspiration like this? Come hang out with me over on Instagram where I share behind-the-scenes baking, or follow the latest from the blog on Facebook.
And if you’re craving a community that understands healthy baking challenges (and wins!), join our Let’s Make Recipes Community Group on Facebook where we swap tips, tweaks, and of course—photos of muffins.
Here’s to more baking, more sharing, and more joy—in every bite.
