Description
These easy low-sugar Greek yogurt blueberry muffins are moist, fluffy, and bursting with juicy berries. Lightly sweetened with honey or maple syrup, they’re the perfect balance of wholesome and delicious—great for breakfast, snacks, or meal prep.
Ingredients
2 cups all-purpose flour (or half whole wheat for extra fiber)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup unsalted butter, melted (or coconut oil)
2 large eggs, room temperature
1 cup plain Greek yogurt
⅓ cup honey or maple syrup
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, unthawed)
Optional: zest of 1 lemon
Instructions
Preheat oven to 375°F (190°C). Line or grease a muffin tin.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk melted butter, eggs, Greek yogurt, honey, and vanilla until smooth.
Gently fold in dry ingredients until just combined (don’t overmix).
Fold in blueberries and lemon zest if using.
Scoop batter into muffin cups, filling ¾ full.
Bake for 18–22 minutes, until golden and a toothpick comes out clean.
Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Store muffins in an airtight container at room temp for 3 days or refrigerate up to 5 days.
Freeze individually for up to 2 months—just thaw overnight.
Try swapping blueberries for raspberries, peaches, or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
