Blueberry Muffins with Greek Yogurt

When my daughter, Leigh, was bored the other day, I said, “Let’s make some muffins”. We had an abundance of blueberries on hand and came up with this healthier version of Blueberry Muffins with Greek Yogurt. Leigh is 13 years old, and she made this entire recipe on her own. I photographed this picture, but I told her that she just may have a summer internship. Anyway, this is the first of several of her creations coming soon that she made under my (very little) direction. They do taste as good as they look. We started with a dozen, and the next morning there were only 3 left 🙂

Blueberry Muffins with Greek Yogurt

Cook Time:

25 minutes

Prep Times:

15 minutes

Yield:

1 dozen

Ingredients:

11/2 cups all-purpose flour (you can use whole wheat or half all-purpose and half whole wheat)
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (6-ounce) container nonfat Greek yogurt
1/4 cup unsweetened almond milk
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
11/2 cups fresh blueberries

Preparation:

1. Preheat oven to 400F. Grease muffin cups or line with muffin liners.

2. Combine flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl combine, Greek yogurt, milk, oil and vanilla. Stir liquid ingredients into dry ingredients just enough to combine. Fold in blueberries. Fill muffin cups right to the top.

3. Bake for 20 to 25 minutes in the preheated oven, or until done.

33 thoughts on “Blueberry Muffins with Greek Yogurt”

  1. Alison, I so enjoyed meeting you! Thank you for signing my book and inspiring us all. My 8yr. old asked for muffins this morning and I just found this recipe.
    Please tell Leigh these look amazing and I think my boys we will be making these at our house.
    May we also use frozen blueberries?

  2. Hi Alison!

    The Blueberry Muffins with Greek Yogurt are awesome!!!
    Even though we “folded gently” our batter turned purple. I tossed in frozen berries so this may not be a problem when using fresh berries. Next time, I will try to make sure to drain the blueberry juice. 😀
    You have given me more confidence in the kitchen and helped me to introduce my (8 year-old choosy eater and my 11 year-old who has a peanut allergy) boys to delicious new foods. We also want to try the Banana Bread as muffins too. Perhaps, in your “spare time” you can develop a cookbook for kiddos?!?

    What a great feeling to make homemade muffins!

  3. I was thinking of adding bananas to the recipe. We have some very ripe bananas. What do you think? or should I leave it as is (we don’t have almond milk so just using regular).

  4. I just made these muffins with local blueberries and they were absolutely delicious! I used vanilla greek yogurt because that was all I had. They were so moist and delicious!

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