Greek Yogurt Blueberry Muffins (Moist + Easy)

These muffins have that fluffy, bakery-style texture we all love.

Best of all? They're quick, simple, and easy to make, no mixer needed. If you're looking for a go-to blueberry muffin recipe with yogurt, this is one you'll come back to again and again.

If you love easy breakfast bakes, you might also enjoy these recipes:

• Delicious Chocolate Chunk Banana Bread
• Homemade Granola Clusters
• Easy Mini Pancakes

What Are Greek Yogurt Blueberry Muffins?

Greek yogurt blueberry muffins are soft, moist muffins made with Greek yogurt, which helps keep them fluffy and tender without feeling too heavy. The yogurt also adds a slight tang and gives the muffins a lighter texture while still keeping them rich and moist.

⭐ My 3 Best Muffin Hacks (Don't Skip These!)

These simple tricks made a huge difference in how these muffins turned out:

1. Chill the Batter for Taller Muffins

This step is optional, but worth it.
After mixing the batter, refrigerate it for at least 1 hour (or even overnight).

This helps:

• Create taller muffin tops
• Improve texture
• Enhance flavor

👉 I originally saw this tip from Tasty and it really does make a noticeable difference!

2. Skip the Baking Soda

Most yogurt muffin recipes include baking soda, but I found it can sometimes cause the muffins to turn slightly green inside (because of the blueberries).

There's nothing wrong with the color. I just prefer how they look without it, and the texture still turns out soft and fluffy.

3. Toss Blueberries in Flour to Prevent Them from Sinking

Tossing the blueberries in a little flour before adding them to the batter really helps them stay evenly distributed instead of sinking during baking.

Ingredients You'll Need

Key Ingredients

A few ingredients make a big difference in how these muffins turn out:

Greek Yogurt:
This is what makes the muffins extra moist and tender, while keeping them a bit lighter than traditional versions. I usually use 5% Greek yogurt, but low-fat works great too.

Blueberries:
You can use fresh or frozen. I often use fresh blueberries, but frozen work well, too.
Butter + Oil:
Using a combination of butter and a little oil gives you the best of both worlds, butter adds flavor, while the oil helps keep the muffins soft and moist without making them greasy.

Baking Powder:
Since this recipe skips baking soda, baking powder is what helps the muffins rise and stay light and fluffy.

Why Greek Yogurt Works

Good quality Greek yogurt makes a big difference in these muffins:

• Adds moisture without excess fat
• Gives a slight tang (similar to sour cream)
• Helps create a soft, tender crumb
• Adds protein for better structure

That's why these muffins stay soft and delicious even the next day.

See the recipe card at the end of the post for quantities. 👇

How to Make Greek Yogurt Blueberry Muffins

Step 1: Whisk the butter and sugar

In a large bowl, whisk together the melted butter and sugar until well combined.

Step 2: Add the eggs

Add the eggs and whisk for about 2-3 minutes, until the mixture becomes pale and slightly thickened.

Step 3: Add the wet ingredients

Add the milk, vanilla, Greek yogurt, and oil, and whisk until smooth and fully combined.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Reserve 1 tablespoon of the mixture for the blueberries.

Step 5: Coat the blueberries

Toss the blueberries with the reserved flour mixture to help prevent them from sinking while baking.

Step 6: Mix the batter

Add the flour mixture to the wet ingredients in 3 additions, gently mixing with a rubber spatula until just combined. Do not overmix.

Step 7: Fold in the blueberries

Gently fold the blueberries into the batter. The batter will be thick. At this point, you can cover and refrigerate the batter for at least 1 hour or up to overnight.

Then divide the batter evenly among the muffin cups, filling them to the top. Sprinkle with coarse sugar, if using and bake until the muffins are golden brown.

Top Tips for Perfect Muffins

• Be gentle and don't overmix the batter so that the muffins stay soft.
• Use thick Greek yogurt for best texture. I love Total 5% for these muffins.
• Fill liners to the top for bakery-style muffins with nice domes.

Variations

Lemon Blueberry Muffins
Add lemon zest for a fresh, bright flavor that pairs perfectly with blueberries.

Whole Wheat Muffins
Swap part of the flour with whole wheat flour for a heartier texture.

Extra Texture
Add a handful of chopped nuts. Walnuts, almonds and pecans pair really well with blueberries.

Storage Tips & Freezing Instructions

Room Temperature: Store in an airtight container for up to 2-3 days.
Refrigerator: Keep covered for up to 5 days. Warm slightly before serving for best texture.
Freezing: Freeze for up to 2 months. Wrap well and thaw in the refrigerator overnight.

Reheating

Microwave for about 15-20 seconds, or heat in a 300°F (150°C) oven for 10-15 minutes, depending on the size of the muffins