These Greek Yogurt Blueberry Muffins are simple to make and absolutely delicious.
Muffins with Greek yogurt are delicious!
I regularly hear from readers who love my Greek yogurt muffin recipes. The first one I shared was Greek Yogurt Chocolate Chip Muffins, and ever since I discovered how yogurt improves texture, I’ve been using it in many muffin recipes.
These Greek yogurt blueberry muffins are light, fluffy, and easy to prepare. Fresh lemon zest brightens the flavor and makes them taste like they came from a bakery.
The full recipe and measurements are below, but here’s an overview of what you’ll need and how to make them.
Ingredients you need
These muffins use pantry staples and fresh blueberries for the best flavor.
- Plain whole milk Greek yogurt (unsweetened)
- Olive oil or another neutral cooking oil
- Eggs
- Vanilla extract
- Salt
- Fresh blueberries
- Lemon zest (fresh for best results)
- Baking powder & baking soda
- Sugar
- All-purpose flour
How to make Greek yogurt blueberry muffins
Step 1: Whisk the dry ingredients together: all-purpose flour, salt, baking soda, and baking powder.
Step 2: In a separate bowl, whisk the wet ingredients: Greek yogurt, lemon zest, sugar, eggs, vanilla extract, and olive oil until combined.
Recipe Tip
Don’t skip the fresh lemon zest — it adds a bright pop that elevates the blueberry flavor.
Step 3: Add the dry ingredients to the wet and stir just until combined — avoid overmixing. Gently fold in the blueberries with a rubber spatula.
Step 4: Line a 12-cup muffin tin with parchment liners or spray regular liners with cooking spray. Divide the batter evenly among the cups.
Step 5: Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool completely.
Do these blueberry muffins need to be refrigerated?
To keep them at peak quality I recommend refrigerating the muffins after they are fully cooled. Store in an airtight container or bag in the refrigerator for 1–3 days.
Warm a muffin for 20–30 seconds in the microwave before serving if you prefer it heated.
Greek yogurt keeps the crumb soft and tender, making these blueberry muffins especially pleasant to eat. They’re one of my favorite ways to use fresh berries.
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Greek Yogurt Blueberry Muffins
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Ingredients
- 1 cup plain whole milk Greek yogurt
- 1/3 cup olive oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 3/4 cups all-purpose flour
- 1 cup blueberries
Instructions
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Whisk together the flour, salt, baking soda, and baking powder.
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In a separate bowl, whisk the eggs, then add the olive oil, vanilla, lemon zest, Greek yogurt, and sugar until combined.
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Fold the dry ingredients into the wet until just combined, then fold in the blueberries gently.
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Line a muffin tin with parchment liners or spray regular liners. Distribute the batter evenly into the cups.
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Bake at 350°F (175°C) for 20–22 minutes, until a toothpick inserted comes out clean.
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Allow muffins to cool completely, then store leftovers in an airtight container in the refrigerator and enjoy within 2–3 days.