Moist Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins are tender, perfectly moist, and loaded with juicy blueberries in every bite! They come together in one bowl with simple pantry ingredients, and the Greek yogurt keeps them incredibly soft for days. Whether you’re meal-prepping breakfast or need a last-minute bake sale treat, these muffins are your new best friend.

Love More Muffin Recipes? Try My Apple Spice Muffins or this Leftover Cranberry Sauce Coffee Cake Muffins next.

Why You’ll Love This Recipe

Moist, tender, and packed with juicy blueberries, these Greek Yogurt Blueberry Muffins are a healthy twist on a classic favorite. The creamy yogurt adds richness and keeps every bite soft, while the sweet berries burst with flavor. Easy to make and delightfully satisfying, they’re perfect for breakfast, brunch, or a snack that feels both wholesome and indulgent.

Print

Ingredient List

Dry Ingredients:

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• Heaped ½ cup granulated sugar (about ½ cup + 2 tablespoons)
• ½ teaspoon salt

Wet Ingredients:

• 2 large eggs, lightly beaten
• ⅔ cup vegetable oil (canola, light olive oil, or melted coconut oil work great)
• 1 cup plain Greek yogurt
• ¼ cup milk (whole, 2%, or even almond milk — add up to ½ cup if your batter looks too thick)

Mix-Ins:

• 1½ cups fresh or frozen blueberries

Optional Topping:

• Extra granulated sugar for sprinkling (gives a lovely sparkly crust!)

Substitution Notes:

• Greek Yogurt: You can use sour cream or regular plain yogurt in a pinch, though Greek yogurt gives the best texture.
• Oil: Melted butter works too, but oil keeps them extra moist.
• Milk: Any kind works — dairy or non-dairy!
• Blueberries: Raspberries, chopped strawberries, or chocolate chips are fun swaps.

Why These Ingredients Work

Let me tell you why this ingredient combo is MAGIC:

Greek Yogurt is the star here — it adds moisture, tenderness, and a subtle tang that balances the sweetness. It also keeps these muffins soft for days (unlike regular muffins that turn into hockey pucks by day two!).

Both Baking Powder and Baking Soda give you that beautiful dome and fluffy crumb. The baking soda also reacts with the yogurt’s acidity to create extra lift.

Oil Instead of Butter might seem odd, but trust me! Oil keeps the muffins incredibly moist and tender because it stays liquid at room temperature. Butter can make them dry out faster.

Not Too Much Sugar — these are perfectly sweet without being cake-like. The blueberries add natural sweetness too!

Essential Tools and Equipment

You don’t need anything fancy for these beauties:

• Large mixing bowl
• Medium mixing bowl
• Whisk (or fork — keeping it simple!)
• Rubber spatula for folding
• 12-cup muffin pan
• Paper liners or non-stick spray
• Ice cream scoop or large spoon (for easy portioning)
• Toothpick (for testing doneness)
• Wire cooling rack

How To Make Greek Yogurt Blueberry Muffins

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or give it a light coat of non-stick spray. I always line mine because it makes cleanup a breeze!

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Make sure everything is evenly distributed, no clumps of baking powder hiding in there!

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the lightly beaten eggs, vegetable oil, Greek yogurt, and milk until the mixture is smooth and creamy. It should look like a thick vanilla milkshake!

Step 4: Gently Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir gently until JUST combined. Overmixing is the enemy of tender muffins. The batter will look thick and shaggy, and that’s exactly what we want.

Step 5: Fold in the Blueberries

Add your blueberries and fold them in with a few gentle strokes. If you’re using frozen berries, don’t thaw them first! Frozen berries work beautifully and create less streaking in the batter.

Step 6: Fill Those Muffin Cups

Spoon or scoop the batter into your prepared muffin cups. Fill them nearly to the top — yes, really! This gives you those gorgeous bakery-style domed tops. I use an ice cream scoop for perfectly portioned muffins every time.

Step 7: Add the Sugar Sparkle

If you want that irresistible crunchy-sweet top (and you DO!), sprinkle a little extra granulated sugar over each muffin. It creates the most amazing golden crust.

Step 8: Bake to Golden Perfection

Bake for 17–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when you gently press them.

Step 9: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes (this helps them set), then transfer them to a wire rack to cool completely.

You Must Know

DO NOT OVERMIX THE BATTER! This is the number one mistake people make with muffins. Once you add the wet ingredients to the dry, stir only until you can’t see dry flour anymore. Lumps are your friend! Overmixing develops the gluten and creates tough, dense muffins with weird tunnels inside.

Personal Secret: I always toss my blueberries with a tablespoon of flour from the measured amount before folding them in. This little trick keeps them from sinking to the bottom and gives you beautiful berry distribution throughout!

Pro Tips & Cooking Hacks

• Room Temperature Eggs: They blend more easily with the yogurt and oil. Just let them sit on the counter for 15 minutes before starting.
• The Toothpick Test: Insert it into the center of a muffin, not near a blueberry (those will always look wet!). You want it to come out clean or with a few moist crumbs.
• Muffin Size Matters: This recipe makes 12 LARGE bakery-style muffins or 14 regular-sized ones. If you want jumbo muffins, you’ll get about 8 and need to bake for 22–25 minutes.
• Even Baking: Rotate your pan halfway through baking if your oven has hot spots.
• Frozen Blueberries: Don’t thaw them! Toss them in frozen to prevent color bleeding. The cold berries also help keep your batter from overmixing while you fold.

Flavor Variations / Suggestions

• Lemon Blueberry: Add 1 tablespoon lemon zest to the wet ingredients and 1 teaspoon vanilla extract. SO good!
• Streusel Topping: Mix ¼ cup flour, ¼ cup sugar, 3 tablespoons cold butter, and a pinch of cinnamon. Sprinkle over muffins before baking.
• Mixed Berry: Use a combination of blueberries, raspberries, and chopped strawberries.
• Chocolate Chip: Swap half the blueberries for chocolate chips. Game changer!
• Banana Blueberry: Reduce milk to 2 tablespoons and add ½ cup mashed banana to the wet ingredients.
• Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a heartier muffin.

Make-Ahead Options

These muffins are PERFECT for meal prep!

Make the Batter Ahead: You can mix the dry ingredients and wet ingredients separately up to 24 hours in advance. Store them in the fridge separately, then combine and fold in berries right before baking.

Freeze Unbaked: Scoop batter into lined muffin tins and freeze solid. Pop them into a freezer bag and bake from frozen, adding 3–5 minutes to the bake time.

Freeze Baked Muffins: Let them cool completely, wrap individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.

Make for Breakfast Meal Prep: Bake a double batch on Sunday and you’ve got grab-and-go breakfasts all week!

Recipe Notes & Baker’s Tips

• Greek Yogurt Thickness: Different brands have different consistencies. Fage and Chobani are very thick and might need extra milk. Dannon or store brands are thinner and work perfectly with ¼ cup milk.
• Why Oil Over Butter: Oil creates a more tender crumb and keeps muffins moist longer because it doesn’t solidify at room temperature like butter does.
• The Lumpy Batter Secret: Professional bakers know that lumpy batter = tender muffins. When you see flour streaks and lumps, STOP STIRRING!
• High Heat Advantage: Baking at 375°F gives you those beautiful domed tops. Lower temperatures create flat muffins.

Serving Suggestions

These muffins are perfect for:

• Weekend Brunch: Serve warm with butter and jam alongside scrambled eggs and fresh fruit
• Coffee Break: Pair with your favorite latte or cappuccino
• Afternoon Snack: Perfect with a cold glass of milk
• Breakfast On-the-Go: Grab one (or two!) on your way out the door
• School Lunches: Pack them in lunchboxes as a sweet treat

Optional Garnishes: A pat of butter melting on top, a drizzle of honey, or a dusting of powdered sugar for special occasions!

How to Store Your Greek Yogurt Blueberry Muffins

Room Temperature: Store in an airtight container for up to 4 days. They’ll stay moist and delicious!

Refrigerator: They’ll keep for up to 1 week in the fridge, though I find room temperature storage keeps them softer.

Freezer: Wrap individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for an hour or microwave for 20–30 seconds.

Reheating: Pop a muffin in the microwave for 15–20 seconds to enjoy it warm. If frozen, microwave for 30–45 seconds or let thaw on the counter.

Allergy Information

Contains: Wheat (gluten), eggs, dairy

Dairy-Free Option: Use coconut yogurt or dairy-free Greek yogurt alternative, and substitute the milk with almond milk, oat milk, or coconut milk.

Egg-Free Option: Try 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes). Results may be slightly denser.

Gluten-Free: Use a 1:1 gluten-free baking flour blend. Bob’s Red Mill or King Arthur work well!

Nut Allergies: This recipe is naturally nut-free!

Questions I Get Asked A Lot

Why did my muffins turn out dense and tough?

The most common culprit is overmixing! Once you combine wet and dry ingredients, stir only until you can barely see dry flour. A lumpy batter is perfect — those lumps disappear during baking and give you tender, fluffy muffins.

My blueberries all sank to the bottom. What happened?

This happens when the batter is too thin or the berries are too wet. Next time, toss your blueberries with 1 tablespoon of flour before folding them in — this helps them stay suspended in the batter. Also, make sure your batter is thick (not pourable).

Why do my muffins have flat tops instead of domes?

A few reasons: your baking powder might be old (test it by dropping ½ teaspoon in hot water — it should fizz), your oven temperature might be too low, or you didn’t fill the cups full enough. Fill those cups nearly to the top and make sure your oven is properly preheated!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your muffins turned out! Did you try any of the flavor variations?