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Greek Yogurt Blueberry Muffins on a brown cutting board

Greek Yogurt Blueberry Muffins

Jennie Duncan
The perfect breakfast recipe. These Greek Yogurt Blueberry Muffins are a favorite with my kids and they are so simple to make. 
Prep Time 15 mins
Cook Time 18 mins
cooling time 5 mins
Total Time 38 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 149 kcal


  • cup milk
  • ¼ cup vegetable oil
  • 6 oz vanilla Greek yogurt
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup fresh blueberries


  • Heat oven to 400 degrees F. Prepare a 12 regular size muffins tin with nonstick cooking spray or cupcake liners.
  • In a large bowl beat milk, oil, yogurt, and egg. Once well mixed well add in one at a time your flour, sugar, lemon juice, baking powder, baking soda, and salt.
  • Use a spoon to gently fold in blueberries. (tip use frozen also but not thawed)
  • Pour batter evenly into each prepared muffin tin.
  • Bake for 16-18 minutes until golden brown and cooked through. Remove from oven and allow to cool for 5 minutes then serve.


  • If you can't get fresh blueberries frozen ones will work for this recipe. Mix them in frozen and do not thaw them. 
Freeze/Store Greek Yogurt Blueberries Muffins:
To store these muffins for 2-3 days you can place them in an airtight container or a large baggie with a seal.
To freeze your muffins allow them to cool completely after baking. Place them in a large freezer bag and keep them in the freezer for up to three months.
When you are ready to eat them allow them to thaw in the fridge and warm them in the microwave for 15-20 seconds.


Serving: 1muffinCalories: 149kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 4gCholesterol: 17mgSodium: 157mgPotassium: 138mgFiber: 1gSugar: 7gVitamin A: 38IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword Greek Yogurt Blueberry Muffins
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