Soft, fluffy, and oh-so-moist, these Greek Yogurt Blueberry Muffins are packed with juicy berries and ready in under 30 minutes!
Love easy bakes? Try my White Chocolate & Raspberry Muffins or Apple Crumble Muffins too!
Whether you’re filling lunchboxes, planning for busy mornings, or just after a sweet treat with a cup of tea, these Blueberry Greek Yogurt Muffins are a must-try!
My White Chocolate Muffins and Nutella Muffins are sure to disappear in no time, and my favourite Healthy ABCD Muffins are always on high rotation. These blueberry muffins are just as popular—and with fresh or frozen blueberries, they’re a budget-friendly option all year round!
Why You’re Going To Love This Recipe
As a busy mum always on the hunt for quick, wholesome snacks for the kids (and let’s be real—me too!), these yoghurt muffins are an absolute game-changer. The Greek yogurt keeps them super moist and light, making them a healthier alternative to traditional muffins—without skimping on flavour!
- Ready in a Flash – Prepped, baked, and ready to eat in just 25 minutes. Perfect for busy mornings or last-minute baking!
- A Healthier Twist – Greek yogurt adds protein and creaminess while keeping them light and fluffy—total win!
- Perfect for Meal Prep – Bake a double batch and freeze for easy grab-and-go snacks all week.
- Kid-Approved & Freezer-Friendly – Sweet, soft, and bursting with juicy berries… the kids love them, and they thaw perfectly too!
Jump to:
Muffin Ingredients
These Greek Yogurt Blueberry Muffins are the kind of recipe you'll come back to again and again.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Vegetable Oil – Keeps the muffins soft and moist without a strong flavour.
- Greek Yogurt – Adds moisture and creaminess, making the muffins tender while adding extra protein.
- Blueberries – Fresh or frozen, they add juicy bursts of flavour in every bite.
- Raw Sugar (Optional) – Sprinkled on top for a sweet, crunchy café-style finish.
Variations
- Switch the Fruit – Mix it up with raspberries, chopped strawberries, or apple and cinnamon for a seasonal twist.
- Add Chocolate – Stir in some choc chips or chunks of milk or white chocolate for extra indulgence.
- Add Citrus Zest – A little lemon zest gives a fresh, zesty boost to the flavour.
- Make It Gluten-Free – Use a gluten-free flour blend and add ½ teaspoon xanthan gum for structure.
- Top with Crumble – Skip the sugar sprinkle and add a crunchy oat, butter, and brown sugar topping instead—so good!
How To Make Greek Yogurt Blueberry Muffins
Muffins are so simple, versatile, and satisfying - the perfect little treat that fits even the busiest days.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Sift the plain flour and baking powder into a large mixing bowl.
Add the caster sugar and a pinch of salt, then stir dry ingredients until well combined. Create a small well in the centre and set the bowl aside.
- Step 2: In a separate bowl, whisk together the vegetable oil, Greek yogurt, milk, eggs, and vanilla extract. Mix until smooth and fully combined.
- Step 3: Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold everything together. Be careful not to overmix.
- Step 4: Add the blueberries to the batter and gently fold through until evenly distributed. If using frozen berries, don’t thaw them beforehand - just pop them in frozen.
- Step 5: Divide batter evenly into your prepared muffin cases, filling each one about ¾ full. Sprinkle a little raw sugar over each muffin for a touch of crunch, if desired.
Place in the oven and bake for 15–20 minutes.
Recipe Tips
- Use Room Temp Ingredients – Let your milk, yogurt, and eggs sit out before baking. This helps everything mix better and gives you a higher rise.
- Don’t Overmix – Gently fold the batter to keep your muffins light and fluffy—overmixing makes them dense or dry.
- Fix Greasy Bases – Add a few grains of raw rice under each muffin liner to soak up extra oil and keep the bottoms dry.
- Make Mini Muffins – Perfect for lunchboxes or parties! Just reduce the baking time.
- Fresh or Frozen Berries – Frozen blueberries are just as good as fresh, often cheaper, and available all year round.
- Storage Tips – Best eaten fresh, but they’ll keep in an airtight container for 3–4 days (don’t refrigerate!) or freeze for up to 3 months.
Greek Yogurt Blueberry Muffins FAQs
Absolutely! Frozen blueberries are perfect for this recipe. Just add them straight from the freezer—no need to defrost. This helps stop the colour from bleeding and turning your muffins purple!
Yes! These homemade blueberry muffins freeze beautifully. Once cooled, wrap each one in cling wrap and pop them into an airtight container. They’ll keep in the freezer for up to 3 months. To enjoy, just thaw at room temp or microwave for 20–30 seconds.
The most common culprit is overmixing. Muffin batter should be gently folded until just combined—don’t worry about a few lumps! Overmixing can make the muffins dense and tough instead of light and fluffy.
More Muffin Recipes
Whether you’re packing lunchboxes, planning a picnic, or just enjoying a peaceful morning tea, a batch of homemade muffins will hit the spot every single time.
Here are some more of my favourite muffin recipes!
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Greek Yogurt Blueberry Muffins
Ingredients
Dry Ingredients
- 375 g (2 ½ cups) plain flour
- 1 tablespoon baking powder
- 165 g (¾ cup) caster sugar
- pinch of salt
Wet Ingredients
- 165 g (⅔ cup) vegetable oil
- 240 g (1 cup) greek yoghurt
- 80 ml (⅓ cup) milk full cream or whole, room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Extra Ingredients
- 125 g blueberries fresh or frozen
- raw sugar for sprinkling on top, optional
Instructions
- Preheat oven to 190° degrees celsius (fan-forced). Line 2 x 12 hole muffin trays with muffin cases (makes approx 16 muffins).
- Sift the dry ingredients into a large bowl and mix together well. Create a well in the centre and set aside. If using a Thermomix: Place the dry ingredients into the Thermomix bowl and sift by mixing for 10 seconds, Speed 5. Scrape down the sides of the bowl.
- Whisk the wet ingredients into a separate bowl.If using a Thermomix: Add the wet ingredients to the bowl with the dry ingredients and mix for 10 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 5 seconds or until combined.
- Pour the wet ingredients into the dry ingredients and use a spatula to gently fold the mixture together until just combined. Gently stir through the blueberries. If using a Thermomix: Fold the blueberries through with the spatula.
- Spoon the mixture into the prepared muffin cases (you'll have enough mixture for approximately 16 muffins). Sprinkle with raw sugar (optional).
- Bake for 15-20 minutes or until they spring back when touched lightly in the centre.
- Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Blueberries - fresh or frozen blueberries can be used. If using frozen blueberries, do NOT defrost them before using.
- Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
- Use room temperature ingredients for the best result.
- Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins
- For fluffy and moist muffins - ensure you don't overcook the muffins. The muffins are cooked when they spring back when you press them gently on top.
- To avoid the base of your paper muffin cases becoming greasy, place a small amount of uncooked rice grains under the paper case in the bottom of each muffin hole of the tray. The grains of rice will absorb any excess oil.
- Storing - store the muffins in an airtight container at room temperature for 3-4 days.
- Freezing - muffins can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.
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