There’s a special kind of comfort in a warm, fluffy muffin, especially one studded with sweet, juicy blueberries. We’ve all experienced the let-down, however, of biting into a muffin that looked promising but was disappointingly dry, tough, or overly oily. It’s a breakfast tragedy we’d rather avoid! That is why we are so thrilled to share our truly transformative Greek Yogurt Blueberry Muffins Recipe. The magic ingredient, of course, is the Greek yogurt. It’s far more than a simple addition; it’s our secret to achieving muffins that are exceptionally moist, tender, and packed with flavour, all while providing a fantastic boost of protein. Forget the uninspiring muffins from the shops; these homemade treats are in a league of their own. They make a perfect, speedy breakfast on busy mornings, a lovely feature for a weekend brunch, or a wholesome snack to pop into a lunchbox. We’re confident that once you make this recipe, you’ll never look for another way to bake muffins again.

Why You’ll Love This Recipe

• Supremely Moist & Delicious: The Greek yogurt is a powerhouse, creating a soft, tender texture that stays beautifully moist for days. Its subtle tang is the perfect counterpoint to the sweet burst of blueberries, resulting in a wonderfully balanced flavour that is never too sweet.
• Effortlessly Simple & Quick: We’ve created this recipe with busy lives in mind. You won’t need an electric mixer or any complicated gadgets. With just two bowls and a whisk, you can have this batter ready in less than ten minutes. It is the ultimate “stir-and-bake” recipe, perfect for those last-minute baking urges.
• A Healthier, More Satisfying Muffin: By using protein-packed Greek yogurt, we’re not just adding moisture; we’re also making these muffins a more nourishing and filling option than those made with large amounts of butter or oil. They are a genuinely wholesome choice for a breakfast that will keep you energised throughout the morning.
• Fantastically Versatile: Consider this recipe your ultimate template for brilliant blueberry muffins. Feel free to make it your own! A little lemon zest adds a lovely citrus brightness, a handful of chopped walnuts provides a delightful crunch, or you could even swap the blueberries for raspberries or chunks of fresh strawberry.

Ingredients

For this recipe, we rely on a handful of simple, everyday ingredients that work together to produce something truly remarkable. The star of the show is the full-fat Greek yogurt, which delivers the richest flavour and most moisture. We recommend you don’t substitute with low-fat versions, as the fat content is essential for a perfectly tender result. Here’s everything we’ll need.

• 250g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine sea salt
• 150g caster sugar
• 250g full-fat Greek yogurt
• 2 large free-range eggs, at room temperature
• 120ml vegetable oil (or any neutral-flavoured oil like sunflower)
• 1 teaspoon pure vanilla extract
• 200g fresh or frozen blueberries
• 2 tablespoons demerara sugar, for sprinkling (optional, but recommended)

Instructions

Our aim is to create a light, fluffy muffin, and the secret is all in the technique. The most critical rule in muffin making is simple: do not over-mix your batter! A few lumps are perfectly acceptable; in fact, they are a sign you’re on the right track. Over-mixing activates the gluten in the flour, which leads to tough, rubbery muffins. We’ll walk you through every step to guarantee a perfect batch.

1. Get Everything Ready: To begin, we preheat the oven to 200°C (180°C Fan). This initial high temperature is our trick for getting those beautifully domed, bakery-style muffin tops. Go ahead and line a 12-hole muffin tin with paper liners and set it to one side.
2. Whisk the Dry Ingredients: In a large bowl, place the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar. Use a whisk to combine them thoroughly. This is a vital step as it ensures the raising agents are spread evenly, giving every muffin a consistent, even rise.
3. Combine the Wet Ingredients: In a separate, medium-sized bowl or a large jug, add the Greek yogurt, eggs, vegetable oil, and vanilla extract. Whisk everything together until the mixture is smooth and well-combined. Ensuring your eggs are at room temperature helps them mix into the batter more easily.
4. Gently Marry Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients. With a spatula or wooden spoon, gently fold everything together *just* until the last streaks of dry flour disappear. Remember our golden rule: a lumpy batter makes for a light muffin! Stop mixing the moment it comes together.
5. Fold in Your Blueberries: If using frozen blueberries, add them straight from the freezer. Carefully fold the lovely blueberry jewels into the batter with only a couple of turns. To help prevent the colour from bleeding, you can toss the berries in a tablespoon of the dry flour mixture before adding them. This also helps stop them from sinking to the bottom.
6. Fill the Muffin Liners: Using an ice cream scoop or a couple of spoons, divide the batter evenly between the 12 prepared paper liners. They should be filled about three-quarters of the way. An ice cream scoop is brilliant for this job, as it helps make all your muffins the same size.
7. Add the Crunchy Topping: For that lovely, crunchy, glistening top, sprinkle a small amount of demerara sugar over each muffin before baking. While this is an optional step, we highly recommend it for that professional, coffee-shop finish.
8. Bake to Golden Perfection: Place the muffin tin onto the middle rack of your preheated oven. Bake at 200°C for an initial 5 minutes. Then, without opening the oven door, lower the temperature to 180°C (160°C Fan) and bake for a further 15-18 minutes. The muffins are done when they’re golden-brown and a skewer pushed into the centre comes out clean.
9. Time to Cool: After baking, let the muffins cool in the tin for around 5 minutes. This gives them a moment to firm up, which makes them easier to move. Afterwards, gently transfer them to a wire rack to cool completely. They’re delicious when warm, but their structure improves as they cool. While you wait, if you’re already dreaming of your next bake, these Biscoff Rice Krispie Treats are wonderfully simple and decadent.

Frequently Asked Questions

We are absolutely positive that this will become your all-time favourite Greek Yogurt Blueberry Muffins Recipe. It is one we have tweaked and perfected to be consistently reliable, wonderfully easy, and incredibly tasty. The marriage of a moist, slightly tangy crumb with the sweet explosion of fruit is a timeless classic for a reason, and using Greek yogurt truly takes it to another level. These muffins are the perfect proof that a wholesome breakfast can also feel like a real treat. We get so much joy from seeing our recipes made in your homes, so if you bake a batch, do let us know! And for another simple bake that’s sure to impress, we wholeheartedly recommend our Peach Crumb Cheesecake recipe for your next kitchen adventure. Happy baking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 250g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine sea salt
• 150g caster sugar
• 250g full-fat Greek yogurt
• 2 large free-range eggs, at room temperature
• 120ml vegetable oil (or any neutral-flavoured oil like sunflower)
• 1 teaspoon pure vanilla extract
• 200g fresh or frozen blueberries
• 2 tablespoons demerara sugar, for sprinkling (optional, but recommended)

Instructions

1. Get Everything Ready: To begin, we preheat the oven to 200°C (180°C Fan). This initial high temperature is our trick for getting those beautifully domed, bakery-style muffin tops. Go ahead and line a 12-hole muffin tin with paper liners and set it to one side.
2. Whisk the Dry Ingredients: In a large bowl, place the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar. Use a whisk to combine them thoroughly. This is a vital step as it ensures the raising agents are spread evenly, giving every muffin a consistent, even rise.
3. Combine the Wet Ingredients: In a separate, medium-sized bowl or a large jug, add the Greek yogurt, eggs, vegetable oil, and vanilla extract. Whisk everything together until the mixture is smooth and well-combined. Ensuring your eggs are at room temperature helps them mix into the batter more easily.
4. Gently Marry Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients. With a spatula or wooden spoon, gently fold everything together *just* until the last streaks of dry flour disappear. Remember our golden rule: a lumpy batter makes for a light muffin! Stop mixing the moment it comes together.
5. Fold in Your Blueberries: If using frozen blueberries, add them straight from the freezer. Carefully fold the lovely blueberry jewels into the batter with only a couple of turns. To help prevent the colour from bleeding, you can toss the berries in a tablespoon of the dry flour mixture before adding them. This also helps stop them from sinking to the bottom.
6. Fill the Muffin Liners: Using an ice cream scoop or a couple of spoons, divide the batter evenly between the 12 prepared paper liners. They should be filled about three-quarters of the way. An ice cream scoop is brilliant for this job, as it helps make all your muffins the same size.
7. Add the Crunchy Topping: For that lovely, crunchy, glistening top, sprinkle a small amount of demerara sugar over each muffin before baking. While this is an optional step, we highly recommend it for that professional, coffee-shop finish.
8. Bake to Golden Perfection: Place the muffin tin onto the middle rack of your preheated oven. Bake at 200°C for an initial 5 minutes. Then, without opening the oven door, lower the temperature to 180°C (160°C Fan) and bake for a further 15-18 minutes. The muffins are done when they’re golden-brown and a skewer pushed into the centre comes out clean.
9. Time to Cool: After baking, let the muffins cool in the tin for around 5 minutes. This gives them a moment to firm up, which makes them easier to move. Afterwards, gently transfer them to a wire rack to cool completely. They’re delicious when warm, but their structure improves as they cool. While you wait, if you’re already dreaming of your next bake, these Biscoff Rice Krispie Treats are wonderfully simple and decadent.

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