Blueberry Greek Yogurt Muffins
These are the muffins that stay soft for days — fluffy, golden, and bursting with juicy blueberries, with Greek yogurt worked right into the batter for a tender crumb and a protein boost. They bake up tall with beautiful domed tops, perfect warm from the oven or grabbed straight from the fridge on a busy morning.
With ~8g of protein each and no added sugar — the bakery muffin, made healthy.
Why You'll Love This
Fluffy, golden, bursting with blueberries
~8g protein per muffin, only ~9g net carbs
Greek yogurt keeps them moist for days
Perfect for meal prep, lunchboxes, and busy mornings
Amazing Protein Recipes
Blueberry Greek Yogurt Muffins
- Prep10 min
- Cook22 min
- Total32 min
- Servings12 muffins
- Calories147 kcal
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk the Greek yogurt, eggs, sugar substitute, and vanilla until smooth.
- In a separate bowl, whisk the almond flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet until just combined — don't overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake 20–22 minutes until golden on top and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack.
Notes & Tips
- Room-temp yogurt: Cold yogurt makes the batter stiff — let it warm up 20 minutes first.
- Fold, don't stir: Overmixing bursts the blueberries and makes the muffins dense.
- Toss berries in flour: A light dusting of almond flour keeps the blueberries from sinking.
- Fill 3/4 full: Overfilled cups spill over; 3/4 gives you those beautiful domed tops.
- Nutrition: Per muffin (estimate): 160 calories, 11g fat.
- Room temp: Store airtight up to 2 days.
- Fridge: Keeps up to 5 days — warm 15 seconds in the microwave.
- Freezer: Freeze up to 3 months; thaw overnight in the fridge.
- Meal prep: Bake a double batch on Sunday — breakfast for the whole week.
- The Secret to Muffins That Stay Moist for Days
- The secret is the Greek yogurt and the gentle fold. Yogurt adds moisture and acidity that keeps the crumb tender long after baking, and folding — not stirring — keeps the batter light instead of dense. Most muffins dry out by day two; these stay soft through day five.
Variations & serving ideas
- Different berries: Raspberries, chopped strawberries, or mixed berries all work.
- Lemon version: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the batter.
- Chocolate chip version: Swap the blueberries for 1/2 cup sugar-free chocolate chips.
- Nutty: Fold in 1/4 cup chopped walnuts or pecans.
Nutrition Facts
Per serving · recipe makes 12 muffins
| Nutrient | Amount per serving |
|---|---|
| Calories | 147 kcal |
| Total fat | 10 g |
| Saturated fat | 2.5 g |
| Cholesterol | 31 mg |
| Sodium | 18 mg |
| Total carbohydrate | 9 g |
| Fibre | 2.5 g |
| Sugars | 2.5 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Blueberry Greek Yogurt Muffins?
About 32 minutes in total: 10 minutes of prep and 22 minutes of cooking.
What ingredients do I need for Blueberry Greek Yogurt Muffins?
The key ingredients include eggs, blueberries, almond flour, cinnamon, plain greek yogurt and sugar substitute. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Room temp: Store airtight up to 2 days. Fridge: Keeps up to 5 days — warm 15 seconds in the microwave.
Can I make substitutions in this recipe?
In a large bowl, whisk the Greek yogurt, eggs, sugar substitute, and vanilla until smooth.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!