Greek Yogurt Blueberry Muffins are an easy and healthier way to have breakfast! Quick to mix up and super freezer-friendly, this is a back to school treat you don’t want to miss.
Can we talk about the fact that I have a million and two muffin recipes on this blog Worst of all… There’s already two blueberry muffin recipes, too.
No, I lied. There’s three. There’s The Only Recipe for Blueberry Muffins You’ll Ever Need. Which definitely makes a dessert muffin and not a breakfast muffin. Ahem. But they’re so good, why not add another one to the mix?
📹 Recipe Video
🥣 A few tips
My favorite kitchen helpers
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- You can use silicone baking cups if you prefer not to throw away all those liners. I’m still partial to my regular muffin pan, but I do make sure I purchase eco-friendlier muffin liners.
- A spatula to gently fold the muffin batter. I hear from a lot of people who make muffins and waffles and pancakes and such by whisking the wet and dry ingredients together. Please. Do not do that to your breakfast food. You deserve fluffy muffins, not dense ones!
- A cookie scoop. This one is totally optional, but SO worth it. I use it to scoop the batter into the prepped muffin cups, and it’s so easy and mess free I could kick myself for not knowing about it the first 25 years of my life.
Preheat your oven to 425°F (yes, you read that right, four hundred and twenty five degrees Fahrenheit).
I start with a high baking temperature for the first 5 minutes and then lower it down for most of my muffin recipes. This start-with-a-higher-temperature helps so really get them going once they hit the hot oven, and help with that coveted dome.
Baking Temperature Cheat Sheet:
1 – Heat the oven to 425°F.
2 – Before you put them in the oven, lower the oven’s temperature to 400°F.
3 – Bake the muffins at 400°F for 5 minutes.
4 – WITHOUT OPENING THE OVEN, lower the temperature to 360°F.
5 – Finish baking the muffins for around 15-20 minutes at 360°F, until a toothpick inserted into the middle comes out clean.
6 – Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
Never use a whisk to combine muffin batter, always a wooden spoon or a rubber spatula.
Pour the wet ingredients into the bowl with the dry ingredients and carefully fold them together. I usually don’t fold more than 10 times, a scraglly, messy muffin batter makes for the fluffiest bake!
Fold the floured blueberries into the batter 2-3 times, tops. If you go crazy stirring the berries into the batter, you’ll end up with gray muffins. They’ll still be tasty, they’ll just look a little funny.
The cookie scoop trick
Now scoop the muffin batter into the prepared muffin cups.
This is where that cookie scoop comes in VERY handy!
Using frozen berries
I often think it’s kind of a waste to use fresh berries for baking, unless they’re fully in season and you can get bucketloads for practically nothing at the farmer’s market. I tested this recipe with both fresh and frozen berries, and it works just fine either way.
The important things to remember when using frozen berries for baking:
- do not defrost them before adding them to the batter, they can go in straight from the freezer
- do toss them in flour before adding them to the batter – even if they’re frozen, the flour will still cling to them
- frozen blueberries turn your muffins gray a lot faster than fresh ones, so only fold 2-3 times when adding them to the batter
How do you stop the berries from sinking to the bottom?
There is nothing more frustrating than cutting open a muffin or a cake, only to find all the fruit gathered at the bottom!
You can do a few things to keep this from happening, and it’s really very simple.
- If you use fresh berries, carefully dry them after rinsing them (otherwise they will be even heavier).
- Do not forget to toss your fruit in flour before adding it to the batter, this is the most important thing you can do to make sure your fruit stays evenly distributed.
- Make sure your batter is quite thick and sturdy, so it can carry the weight of the fruit as it bakes (this muffin recipe is just that!).
- If you want to be a perfectionist about it, fold about ⅔ of the berries into the batter, then fill the muffin cups. Use the remaining berries to push into the tops of the unbaked muffins.
📦 Storage tips
No, you don’t need to keep muffins refrigerated. They will not go bad on the counter, but they do keep for longer in the fridge.
Either way, you’ll want to pack them in a glass container with a tight-fitting lid (or pack them into zip-loc bags, I just prefer the containers because it’s less wasteful and cheaper in the long run).
If you keep them in a cupboard or on the counter, they will stay fresh for 1-2 days. In the fridge, they will last for up to a week if packed correctly like I described above.
❄️ Freezer tips
These muffins freeze very well. They are actually one of the things I like most to stock up on, because they’re such a handy breakfast or snack in a pinch.
While this recipe can be frozen, please remember to do the following:
- Wait for the muffins to cool completely before freezing them (otherwise your freezer could heat up too much and affect the other frozen goods in there).
- Use a container or bag that is suitable for freezing.
- Label the bag or container with the contents, today’s date AND the use-by time.
- Defrost thoroughly before eating.
There is no need to reheat the muffins after defrosting them, but I do like warming them up a little sometimes – so yummy with a pat of butter 😉
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ⅓ cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup orange juice
- 8 ounces Greek yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Combine dry ingredients: Add all dry ingredients to a large bowl and mix very well.
- Prep: Preheat the oven to 425°F and line a greased 12 cup muffin pan with muffin liners.
- Combine wet ingredients: Add all wet ingredients to a separate bowl or measuring jug and whisk them together very well, until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Fold JUST until combined, do not overmix!
- Fold in the berries: Add the floured blueberries to the muffin batter and fold 2-3 times to just combine.
- Scoop into muffin pan: Evenly divide the muffin batter between the muffin cups. I like scooping the batter with a cookie scoop – totally mess free!
- Bake: Reduce the oven temperature to 400°F. Place the muffins in the oven and bake for 5 minutes. WITHOUT OPENING THE OVEN, reduce the temperature to 360°F. Finish baking the muffins at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool: Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.