Blueberry Greek Yogurt Muffins

Blueberry muffins made with greek yogurt. Breakfast freezer recipe

Yesterday morning, after making blueberry yogurt popsicles (recipe coming), I found myself with 1 ½ cups of blueberries left over. What is one to do with leftover blueberries? Of course, I had to jump on over to the OYS Facebook page and see what everyone over in facebook land had to say. So many awesome suggestions – everything from freezing them to pancakes to muffins to smoothies!! Well after much deliberation and a vote from congress – I mean my kids and hubby – I decided to make blueberry yogurt muffins.

This blueberry greek yogurt muffin recipe is adapted from The Complete Cooking Light Cookbook. The cookbook is an oldie but definitely a goodie with over 1000 recipes – yep one thousand!

Anyway…back to the muffins.


The smell that came from my kitchen while these blueberry yogurt muffins baked was heavenly – pure heaven. And the taste? Well you will just have to make them to find out for yourself the amazing flavor these blueberry beauties behold. And you don’t need to feel guilty eating them either because they clock in at 156 calories each – so enjoy!

5.0 from 5 reviews
Blueberry Greek Yogurt Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 cup whole wheat flour
  • 1 cup white all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoon canola oil
  • 1 teaspoon pure vanilla extract
  • ⅓ cup sugar
  • 1 cup vanilla greek yogurt
  • ½ cup orange juice
  • 1 ½ cups blueberries
  • Cooking spray
  • ¼ cup powder sugar
  • 1-2 teaspoons 1% milk
  1. Turn oven on to 400 degrees
  2. In a large bowl mix together flours, baking powder, baking soda, and salt. Make a well in the center and set aside.
  3. In a separate bowl lightly beat the egg then mix in the canola oil, vanilla extract, sugar, greek yogurt, and orange juice.
  4. Pour the wet mixture into the well of the dry mixture and stir just until combined. You don’t want to over mix the batter or it will be tough.
  5. Gently fold in the blueberries.
  6. Divide the batter among a 12 cup muffin tin sprayed with cooking spray. I found it helpful to use a cookie scoop.
  7. Bake for 15 – 18 minutes or until light brown on top and toothpick comes out clean when inserted into a muffin. Take out and let cool in pan for 5 minutes.
  8. In a small bowl mix powdered sugar with milk until glaze forms. Use more or less milk depending on the type of consistency you want. Take muffins out of pan and place on wire rack to finish cooling. Enjoy.
Nutrition Information
Serving size: 1 muffin Calories: 156 Fat: 3 Carbohydrates: 26 WW Points +: 4 Fiber: 2 Protein: 5

Freezer Cooking Instructions

These muffins can be made fully (without the glaze) ahead of time and frozen. Thaw on counter or in oven or microwave when ready to eat. You can put glaze on them at that time if you wish.


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  1. Thanks for the recipe. We tried your mac and cheese last night, a big hit! I have to mix in veges and chicken next because that is all he wanted to eat! Hope I can add to the site, I stay at home with our boys, 2 and 3 months.

  2. Wow! These were moist and very good! Hubby & I loved them. Will definitely make again….Thanks for sharing!

  3. Lynda Elhard says:

    These sound great – just wondering if I could sub the Orange juice for another liquid? I usually don’t buy Orange juice….Thank you!

    • Hmm not sure. I have maybe muffins like this with lemon before so maybe lemon juice would work. Let me know what you try and how it works out.

    • Jessy May says:

      I used organic blueberry juice! made my cupcakes a navy blue color but sooo much extra blueberry yummieness!!!

  4. Hello! I made these the other day and they were so amazing! I was just wondering, can I use olive oil?

    • Hi there! These are delish! I don’t think I would use olive oil – it might lend a different flavor. If you do try it let me know what you think.

  5. Just made these and couldn’t wait to eat one. DELICIOUS!

  6. I have mulberries here and banana Greek yogurt ….do you think that would work …??

  7. Made them using mulberries and banana yogurt. They turned out good. Similar to blueberry in taste.

  8. Jennifer says:

    What are your thoughts on using coconut oil instead of canola oil? Can’t remember the last time I bought canola oil. Thanks!

  9. Too many ingredients!

  10. I am making these for the second time this week. Soooooo good. I used grapeseed oil vs. Canola. I used Fage Greek yogurt (plain) and they tasted sensational. All of the kids loved them. Thanks for this.

  11. They are delicious! !

  12. Can you possibly suggest a substitute for the yogurt? I cannot consume dairy. Thanks!

  13. Found these on Pinterest and made them this morning. So moist and delicious. The whole family devoured them! Love your website and recipes.

    • I am goingbtontrybthese but will,use dark cherries instead if blueberries because of allergies of granddaughter. I will also need to use coconut flour. I will let you know how they taste. If anyone has another idea please let me know. Our granddaughter is allergic to all grains, nuts, beans, corn and berries. We keep finding more things she has reactions to.

  14. Elizabeth says:

    Will these still turn out if I use frozen blueberries?

  15. 26 points? I only get 30 a day. I don’t think so. Could you list the sugar grams in the list of nutrition. Can’t figure smart points without the surgar. Thanks

  16. Amazing! Moist, beautiful and DeLiCious! Thank you for sharing the recipe. These will become part of my household must make recipes!

  17. I just made your blueberry muffins, they were good but do believe w/wheat flour over powered taste. Don’t think l’ll make ’em again.

  18. Had anyone calculated the new WW Smart Points for this recipe? Now that sugar is a part of the calculation, I’m having a hard time finding good breakfast ideas!

    • I just made these and I used Greek Gods Honey Greek Yogurt, vegetable oil, Tropicana Homestyle Some Pulp Orange juice, and didn’t add the glaze and each muffin came out at 6 smart points when I calculated it on the WW website.

  19. These muffins are SO delicious! I added lemon zest to the tops after glazing them and it adds a nice zip to the flavour! I wrote about them on my blog and linked back to your site for the recipe 🙂


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