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These Greek Yogurt Blueberry Muffins are a hit in our house, and the kids are always delighted when one appears in the lunchbox. Soft, fluffy, and full of blueberries, they are way lower in sugar than your average muffin, with just ¼ cup of maple syrup and a ripe banana doing all the sweetening per batch.
After sharing my Greek Yogurt Pancakes earlier this month to a great response, Greek Yogurt Muffins felt like the natural next step. Greek yogurt adds a little extra protein while still giving you that fluffy texture we all love in a muffin.
In true Healthy Little Foodies style, I've kept the sugar right down, using just a small amount of maple syrup (which you can skip if you prefer) and a ripe banana.
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Reasons to Love this Recipe
- Lower in sugar thank most muffins.
- Greek Yogurt keeps the muffins moist and fluffy with less oil, while also adding a little extra protein.
- Freezer friendly - make a batch and store for an easy lunchbox filler.
- Whole family approved.
Ingredients Information (and Alternative Suggestions)
- Yogurt - I recommend a thick, full fut plain Greek yogurt for best results.
- Banana - Adds natural sweetness and moisture to muffins. Don't worry about the flavour, it is very subtle once baked.
- Flour - I used all-purpose flour (plain). White whole wheat flour can be used but will result in a denser muffin. If you would like to use it, I recommend starting with replacing half the flour.
- Blueberries - Fresh or frozen both work well.
- Lemon zest - Adds freshness and boosts the blueberry flavour. Highly recommended, but not essential.
- Oil - Keeps the muffins soft and moist. I use olive oil but any mild flavoured oil works well. If using coconut oil, make sure eggs and yogurt and at room temp first, otherwise the coconut oil can harden when combined.
- Baking Powder & Baking Soda - Baking powder provides the main rise while baking soda reacts with acidic ingredients to give extra lift. Make sure both are fresh.
See recipe card for quantities.
Step by Step Instructions (with Images)
- Mix the dry ingredient and wet ingredients in seperate bowls. Add the dry to wet and mix until just combined.
- Fill the base of each muffin case with a little muffin batter (optional - to prevent blueberries sinking to bottom)
- Fold in the blueberries. If using frozen coat in a little flour to help prevent batter turning blue.
- Divide batter between the muffin cases, top with extra blueberries then bake.
Top tips
- Add a small amount of plain batter to the base of each muffin case before adding the blueberries to the batter. This helps prevent the blueberries sinking to the bottom.
- If using frozen blueberries, do not thaw them first. Add straight from the freezer and toss in reserved flour to absorb excess moisture and prevent the batter turning purple.
- Gently fold the wet and dry ingredient together until just combined. A few flour streaks are fine. Over-mixing develops gluten and can result in tough, dense muffins.
- Remove the muffins from the tin straight after baking and allow them to cool on a wire rack.
- Use scales if you have them for more accurate measurements.
Storage
- Room Temperature - store in an airtight container for up to 2 days. Make sure the muffins are fully cooled before storing to prevent sogginess. Adding a sheet of paper towel to the container helps absorb any excess moisture.
- Refrigerator - I don't recommend storing these muffins in the fridge as they can dry out.
- Freezer - freeze for up to 3 months. Wrap individual muffins and store in a freezer bag or airtight container. Allow to thaw at room temperature.
- Reviving - if your muffins are frozen, a little dry or you just wish to heat them up, pop in the microwave for 10-30 seconds to bring them back to life!
Recipe FAQs
Technically, these muffins are suitable form 6 months +, once your baby is developmentally ready for solids. However, I personally wouldn't recommend them as a regular option for babies. Their tummies are small and every bite counts, so I prefer to focus on foods with no added sugar during the early stages of solids.
If you do decide to serve these, please note they contain gluten, dairy and egg - all common allergens that should be introduced separately before offering recipes that combine them.
My baby blueberry muffins are fruit sweetened, made mini and are also made with yogurt. You may wish to check these out.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
You can, however, please note that this recipe has been developed to fill 12 standard muffin cases, so it will make more than 24 mini muffins. If using a mini muffin tin, make sure your blueberries aren't too large. I found some of mine were a little on the big side for the smaller cups. Reduce the bake time to around 14 minutes, or until a skewer inserted into the centre comes out clean.
Yes, simply replace the blueberries with a cup of your favourite add-ins. Raspberries, chopped strawberries, chopped apple or chocolate chips all work really well. You can also add some spices like cinnamon or cardamom.
I haven't tested these muffins with gluten free or dairy free alternatives so I can't guarantee results. However, a thick dairy free yogurt should work as a substitute for the Greek yogurt, and a gluten free flour blend in place of the all-purpose flour. If you do try it, I'd love to hear how you get on!
More Muffin Recipes
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Greek Yogurt Blueberry Muffins
Ingredients
Dry Ingredeints
- 1¾ cup (240g) flour (all purpose / plain)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cooking salt / kosher salt
- 1 teaspoon lemon zest
Wet Ingredients
- 1 cup (250g) plain Greek yogurt
- 2 large eggs
- 1 medium banana , mashed (around ½ cup)
- ¼ cup (60ml) olive oil
- ¼ cup (60ml) maple syrup
- 2 teaspoon vanilla extract
Mix ins
- 1 ½ cup (200g) blueberries (reserve some for topping)
Instructions
- Preheat oven to 180℃/355℉ (160℃ Fan). Line a 12 hole muffin tin with paper cases (muffin liners) and spray with oil / cooking spray to prevent sticking.
- Whisk Dry: Whisk flour, baking powder, baking soda and salt together in a medium bowl.
- Wet: In a seperate large bowl, whisk together the yogurt, oil, mashed banana, eggs, maple syrup, vanilla and lemon zest.
- Add the dry ingredients to the wet and mix until just combined - do not over mix. Some flour lumps in the batter are fine. If using frozen blueberries, reserve 1 tablespoon of the dry mixture before combining.
- Add a samll amount of batter to the base of each muffin case, just enough to cover the bottom.
- Add blueberries: If using frozen, toss the blueberries in the reserved flour mixture then gently fold into the remaining batter. If using fresh, fold berries directly into the batter. Divide batter between the muffin liners and top with the extra blueberries.
- Bake for 18-20 minutes, or until a skewer / toothpick inserted into the centre comes out clean or with just a few crumbs attached.
- Remove from the tin immediately and transfer to a wire rack to cool.
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