Greek Yogurt Blueberry Muffins

These whole wheat blueberry muffins are a nutritious and delicious snack, perfect for breakfast or on the go.

Made with Greek yogurt and whole wheat flour, they’re moist, hearty, and packed with fibre and protein. Frozen blueberries add a burst of sweetness without needing extra sugar. Quick to prepare and easy to bake, they’re a kid-friendly favorite!

Recipe

This recipe will make 12 large muffins or 24 mini

Ingredients:

  • Dry Ingredients:

    • 2 ½ cups whole wheat flour

    • 1 tbsp baking powder

    • ½ tsp baking soda

    • ½ cup sugar

    • ½ tsp salt

    Wet Ingredients:

    • 2 eggs

    • ⅔ cup oil (canola or vegetable)

    • 1 cup Greek yogurt

    • ¼ cup choice of milk

    Add ins:

    • 1 1/2 cup frozen blueberries

Equipment:

  • 2 mixing bowls (1 large, 1 medium)

  • Measuring cups and spoons

  • Whisk and spatula

  • Muffin tin (regular or mini)

  • Muffin liners or non-stick spray

  • Oven

  • Oven mitts

Directions:

  1. Preheat oven to 375°F.

  2. Line muffin tins or grease well.

  3. In a large bowl, whisk together all dry ingredients.

  4. In a medium bowl, whisk wet ingredients.

  5. Add wet ingredients to dry ingredients and stir just until combined.

  6. Batter will be thick. If it's too dry, add 1–2 tablespoons more milk.

  7. Gently fold in frozen blueberries until evenly distributed.

  8. Spoon batter into muffin tins.

  9. Bake: Large muffins: 20 minutes / Mini muffins: 10–15 minutes

  10. 10. Let cool for 5 minutes, then transfer to a wire rack.