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blueberry yogurt greek muffins

Blueberry Greek Yogurt Muffins

Blueberry Greek Yogurt Muffins will quickly become your new favorite muffin recipe. These healthy blueberry muffins are moist, flavorful, and bursting with juicy blueberries. Made with whole grains, coconut oil, Greek yogurt, and low sugar so you can feel good enjoying one with your morning coffee or letting the kids gobble them up for a healthy snack.
4.86 from 7 votes
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Course: Breakfast, breakfast recipe, Snack
Cuisine: American
Keyword: blueberry breek yogurt muffin recipe, blueberry greek yogurt muffins, healthy blueberry muffin recipes, healthy blueberry muffins
Prep Time: 8 minutes
Cook Time: 16 minutes
Total Time: 24 minutes
Servings: 12 people
Calories: 179kcal


  • Cooking spray or muffin liners
  • 1 cup white whole wheat flour
  • 3/4 cup white all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1/2 cup coconut palm sugar
  • 1 cup vanilla greek yogurt
  • 1 teaspoon pure vanilla extract
  • ½ cup high-quality orange juice
  • 1/4 cup melted coconut oil
  • 1 ½ cups blueberries fresh or frozen
  • 1 tablespoon turbinado sugar optional


  • Start by setting the oven temperature to 400 degrees. Line a 12-cup muffin tin with liners, or spray with cooking spray. Set aside.
  • Using a mesh strainer or sifter, sift the flours into a large bowl. Gently stir in the baking powder, baking soda, cinnamon, and salt. Make a well in the center and set it aside.
  • In a separate bowl, use a whisk to lightly beat the eggs and coconut palm sugar together until blended and creamy. Then whisk in the greek yogurt, vanilla extract, orange juice, and coconut oil.
  • Pour the wet mixture into the well of the dry mix and stir just until combined. You don’t want to over-mix the batter, or it will be tough.
  • Gently fold in the blueberries.
  • Divide the batter evenly among the liners, filling them to the top. I found it helpful to use a medium cookie scoop and use about two large scoops per muffin. The batter will be thicker but don't worry; the muffins come out moist and delicious.
  • If using, sprinkle the tops of the muffins with turbinado sugar.
  • Bake for 16 – 18 minutes or until lightly brown on top and the toothpick comes out clean when inserted into a muffin.
  • Take the muffins out of the oven, let cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.



How to Store

Muffins taste better the next day making them perfect for meal prep. Before storing the muffins, make sure to let them cool completely. This tip prevents them from getting soggy or ice crystals forming when storing in the freezer.
To store
Store the muffins at room temperature in a plastic or glass container. Put a paper towel underneath the muffins to absorb any excess moisture. Muffins will keep up to 4 days this way. If you want muffins to last longer, then freeze them.
To freeze
To freeze blueberry muffins, place them together into a freezer bag and lay flat in the freezer. This freezer tip will keep the muffins from sticking together. After the muffins are frozen, place the bag wherever you want in the freezer.
You can also wrap the muffin individually in plastic wrap before adding it to a freezer bag. If you plan to take the muffins on the go for lunch or snacks, having them wrapped will be helpful. 
I recommend letting them thaw on the counter; this takes about 20 minutes. You can also reheat the muffins in the microwave. Heat in 10-second increments until the muffin thaws.


Serving: 1g | Calories: 179kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Fiber: 1g | Sugar: 15g