Healthy Blueberry Muffin Recipe With Greek Yogurt

Koti Beth Designs
by Koti Beth Designs
12 muffins
35 min

How to make a healthy blueberry muffin recipe with Greek yogurt. This is an easy recipe, and it freezes well to make extra for later.

I used white whole wheat flour. Normally, this will make your muffins dense. However, the Greek yogurt keeps the muffins light and fluffy. I use paper liners over spraying the pan because they always stick. It makes clean up easier too.

This makes a small batch at 9-12 muffins. These freeze well. Make a double batch and put some in the freezer in a freezer bag. They will freeze up to 3 months.

I have a lot of tips and tricks in my blog post, so be sure to click over for more help and to answer questions.

Healthy Blueberry Muffin Recipe With Greek Yogurt
Recipe details
  • 12  muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup plain Greek yogurt
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup blueberries, washed
  • 2 teaspoons sugar in the raw, (optional)

Preheat oven to 350 degrees Fahrenheit. Use paper cupcake liners or grease a muffin pan with non-stick spray.
In a medium sized bowl, stir together the white whole wheat flour, sugar, cornstarch, baking powder, salt, and cinnamon.
In a separate medium sized bowl, combine the plain Greek yogurt, oil, egg, and vanilla extract
Make a well in the center of the dry ingredients. Then pour the wet ingredients over the dry ingredients. Stir until just combined.
Add the blueberries and gently fold into the batter with a wooden spoon.
Fill muffin tins about 3/4 full. Bake for 18-22 minutes or until they are browned a toothpick inserted in the center comes out clean. Check on them at 16 minutes and be careful not to overbake.
Koti Beth Designs
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