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Blueberry Muffins with Greek Yogurt Recipe

Light, fluffy and flavorful blueberry muffins made with Greek yogurt are sure to be your new go to muffin recipe. The recipe calls for whole wheat flour, but can be made using all-purpose.
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Equipment

  • Hamilton Beach Power Deluxe 6-Speed Electric Hand Mixer
  • Glass Measuring Cup, 32 Oz
  • Non-Stick Bakeware Standard Muffin and Cupcake Pan
  • KitchenAid Classic Bamboo Spatula Set
  • Pyrex Glass Mixing Bowl Set
  • Measuring Cups and Spoons Set of 8 Pieces

Ingredients

  • 1 cup whole wheat flour *
  • 1/2 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup 8oz plain Greek Yogurt
  • 1/2 cup whole milk **
  • 1/4 cup canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups of blueberries ***

Instructions

  • Please read the notes section before starting.
  • 1. Preheat your oven to 400F and Line or grease a muffin baking pan.
  • 2. In a large bowl, whisk together flours, baking powder, and salt.
  • 3. In a second large bowl, combine Greek yogurt, milk, oil and sugar. Whisk in egg and vanilla extract.
  • 4. Add wet ingredients to the dry ingredient bowl and mix until just combined. Do not over mix.
  • 5. Gently fold in the fresh blueberries into the batter.
  • 6. Fill muffin cups 2/3 of the way and place in oven to back for 22-25 minutes. They are finished when a toothpick inserted into the center comes out clean, or they just start to slightly brown on top.

Notes

* You can substitute the whole wheat flour for all purpose if needed. Please note it will change nutritional facts.
** Feel free to use almond milk or half and half. It will change the nutrition facts. If using a non dairy alternative, you may consider adding 1 tbsp more to the batter if it seems too stiff.
*** I personally think fresh blueberries work best in this recipe. If you only have frozen, I recommend letting them thaw out before use. Also tossing them in flour will help them from turning the batter blue or sinking to the bottom of the batter.
Servings: 12 muffins
Calories: 171kcal
Author: Domestically Creative