Greek Yogurt Blueberry Muffins Recipe (Low Sugar Recipe)

There’s a special kind of quiet that happens in the morning, you know, before the day really gets going. And in that quiet, a warm blueberry muffin can feel like a small, perfect act of kindness to yourself. These muffins are that act. They’re tender, packed with juicy berries, and sweetened just enough. They don’t weigh you down. Honestly, they feel like a little secret—something delicious that’s also, quietly, a better choice.

They’ve become a constant in my kitchen, and the story goes way back. The first time I made them, my other half, who’s not one for big pronouncements, took a bite and just stopped. “That’s the best muffin I’ve ever had,” he said. I’ve held onto that compliment for years now. It tells you everything you need to know.

So whether it’s for a lunchbox, a quick breakfast, or a simple afternoon treat, this recipe is a true friend. It’s forgiving, adaptable, and consistently wonderful. Let’s get baking.

Why These Muffins Are a Weekday Hero

You’ll find yourself making these again and again, and here’s why. They come together in one bowl, essentially, and are in the oven in about ten minutes flat. No fancy equipment, no creaming butter and sugar for ages. Just simple, straightforward mixing.

The texture is the real magic trick. The Greek yogurt works wonders, creating a muffin that’s incredibly moist and light with a soft crumb. It has that iconic, beautiful muffin top—slightly crisp, golden, and risen perfectly. And then there’s the burst of blueberries in every single bite.

They feel like a treat, but a sensible one. With less sugar than most recipes and the protein from the yogurt, they’re a snack you can enjoy without a second thought. That’s a pretty good deal, if you ask me.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Just a handful of pantry staples, really.

• All-Purpose Flour: The base of our muffin. It gives structure. You can swap some for whole wheat flour if you like, for a heartier touch.
• Baking Powder & Baking Soda: Our rising agents. Yes, that’s a full tablespoon of baking powder—it’s what gives these muffins their fantastic lift and height.
• Sugar: Just half a cup for the whole batch. It provides a gentle sweetness that lets the blueberries shine.
• Salt: A crucial half-teaspoon to balance and enhance all the other flavors.
• Eggs: They bind everything together and add richness.
• Oil: Use a neutral oil like canola or a light olive oil. It keeps the muffins supremely moist.
• Greek Yogurt: The star. It adds tang, protein, and creates that unbeatable tender texture. Use the thick, plain kind.
• Milk: A little bit to loosen the batter to the perfect consistency.
• Blueberries: Fresh or frozen work beautifully. They’re the juicy, bursting pockets of joy in every muffin.

How to Make Greek Yogurt Blueberry Muffins (Low Sugar Recipe)?

It’s easier than you think. Just follow these simple steps.

Step 1- Preheat & Prepare

Start by heating your oven to 375°F (190°C) for a fan oven, or 400°F (205°C) for a conventional one. Line a 12-cup muffin tin with paper liners. A quick spritz of cooking spray on the liners helps prevent any sticking, but it’s not always necessary.

Step 2- Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, baking powder, baking soda, sugar, and salt. Just whisk it all until it looks uniform. This ensures our leavening is evenly distributed for a perfect rise.

Step 3- Whisk the Wet Ingredients

In a separate bowl or a large jug, lightly beat the two eggs. Then, whisk in the oil, Greek yogurt, and milk. Whisk until it’s smooth and well combined. It will look creamy and rich.

Step 4- Combine Wet & Dry

Pour the wet ingredients into the bowl with the dry ingredients. Grab a wooden spoon or a spatula. Now, here’s the key: stir until the flour is just moistened. A few lumps are absolutely fine. Over-mixing is the enemy of tender muffins.

Step 5- Fold in the Berries

Add your blueberries to the bowl. Gently fold them in with just a few strokes. If you’re using frozen berries, don’t thaw them—just toss them in straight from the freezer to avoid turning your whole batter blue.

Step 6- Fill & Bake

Divide the batter evenly among the muffin cups. You can fill them right to the top for those gorgeous bakery-style tops. If you want a little extra sparkle, sprinkle a pinch of sugar over each one. Bake for 17 to 22 minutes.

They’re done when the tops are springy to the touch and a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer to a wire rack.

The Beauty of Swaps & Substitutions

This recipe is wonderfully adaptable. It’s been tried and tested with countless variations by home bakers everywhere. So, feel free to make it your own.

Out of blueberries? Raspberries, blackberries, or chopped strawberries are fantastic. Even diced apple or ripe banana works beautifully. For a different twist, try a handful of dark chocolate chips or chopped nuts.

You can use a different flour, too. White whole wheat flour, spelt flour, or a 1-to-1 gluten-free blend all work well. Just know you might need a touch more milk if the batter seems too thick.

The sugar can be reduced a bit more if you prefer, or swapped for a granulated sweetener alternative. The yogurt is key for texture, but dairy-free alternatives like coconut yogurt have been used successfully. This recipe welcomes your creativity.

Tips

• Always mix wet and dry ingredients separately first. It’s the golden rule for fluffy muffins.
• Don’t fear the batter if it looks thick. It should be thick and fluffy, not runny. But if it seems dry, add a splash more milk.
• Use an ice cream scoop to fill the muffin cups. It’s neat, quick, and ensures even sizes.
• For easy cleanup, and to prevent berry stains, fold frozen berries in right at the end with minimal stirring.

Keeping Them Fresh & Enjoying Them Later

Once completely cooled, store these muffins in an airtight container at room temperature for up to 3 days. In warmer weather, I pop them in the fridge to keep them fresh a little longer.

They also freeze perfectly. Wrap each cooled muffin individually in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm one up in the microwave for 15-20 seconds.

They’re fantastic on their own, but a little smear of butter or a dollop of extra Greek yogurt on the side is never a bad idea. Enjoy them with your coffee, pack them for a hike, or share them with a friend. A good muffin is always a good idea.

Print Recipe

Greek Yogurt Blueberry Muffins Recipe (Low Sugar Recipe)

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast, Snack

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 190  C Servings: 12 Estimated Cost: $ 10 Calories: 272

Best Season: Spring, Summer, Fall, Winter

Description

These Greek yogurt blueberry muffins are light, fluffy, and packed with juicy blueberries in every bite. Made with protein-rich Greek yogurt and just a touch of sugar, they’re a healthier treat that’s still incredibly delicious. Ready in under 30 minutes, they’re perfect for breakfast, snacks, or even dessert—without the guilt!

ingredients

Servings

• 2½ cups all-purpose flour ((= plain flour) Cake flour also works. You can substitute some or all for white whole wheat flour if you like.)
• 1 tablespoon baking powder
• ½ teaspoon baking soda ((= bicarbonate of soda))
• ½ cup sugar ((heaped))
• ½ teaspoon salt
• 2 large eggs (lightly beaten)
• ⅔ cup oil ((I use either canola or light olive oil, but any oil is fine.))
• 1 cup Greek yogurt (I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.)
• ¼–½ cup milk (The mixture should be quite thick, but if it's dry add a little more milk.)
• 1½ cups blueberries (fresh or frozen)
• extra sugar (for sprinkling (optional))

Instructions

1. Preheat the oven to 190°C (375°F). If using a conventional oven (not fan-forced), increase to 205°C (400°F). Line a 12-hole muffin tin with paper liners and lightly spray with oil to prevent sticking.
2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
3. In a separate bowl or jug, whisk together the eggs, oil, Greek yogurt, and milk.
4. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Do not overmix—a few lumps are fine.
5. Gently fold in the blueberries. If the batter seems too thick or dry, add a little more milk until it reaches a soft, dropping consistency.
6. Divide the batter evenly among the muffin liners, filling almost to the top. Sprinkle a pinch of extra sugar on top of each muffin if desired for a lightly sweet crust.
7. Bake for 17–20 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean (a few blueberry streaks are okay).
8. Let cool completely on a wire rack before storing in an airtight container.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 272kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 2gg10%

Trans Fat 0gg

Cholesterol 35mgmg12%

Sodium 280mgmg12%

Potassium 180mgmg6%

Total Carbohydrate 36gg12%

Dietary Fiber 2gg8%

Sugars 14gg

Protein 8gg16%

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Calcium 10 mg

Iron 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freezing: These muffins freeze well for up to 3 months. Thaw at room temperature or reheat for 15 seconds in the microwave.
• Substitutions: Use gluten-free flour, dairy-free yogurt, or egg replacers to make these muffins vegan or allergy-friendly.
• Fruit swaps: Try raspberries, blackberries, chopped apple, or banana instead of blueberries.

Keywords: blueberry muffins, low sugar muffins, Greek yogurt muffins, healthy muffins, easy muffin recipe, quick breakfast, protein muffins