Blueberry Greek Yogurt Muffins

These Blueberry Greek Yogurt Muffins are incredibly moist, soft and fluffy. Made with gluten-free flours, fresh blueberries, coconut sugar, and plain Greek yogurt. A healthy and nutritious option for a quick and easy breakfast or snack. These muffins are so good, easy to make and great for meal prep!

Blueberry Greek Yogurt Muffins

When it comes to baked goods you could never go wrong with some good old Blueberry Muffins. These Blueberry Greek Yogurt Muffins pack all the goodness from a classic blueberry muffin with a healthy twist. These are so incredibly moist, soft and fluffy. All while being gluten-free and refined-sugar free. Made with fresh blueberries, Greek Yogurt, coconut sugar, maple syrup, almond and tapioca flour and more basic ingredients. You will find yourself making these muffins over and over again. They’re perfect for a nutritious yet quick and easy breakfast or snack. They’re great for meal prep too!

Ingredients needed to make Blueberry Greek Yogurt Muffins:

• Flours– Blanched almond flour and tapioca flour.
• Coconut Sugar– For sweetening.
• Baking Powder– Makes muffins fluffy and helps them rise.
• Baking Soda– Help muffins rise.
• Pink Sea Salt– Balances sweetness.
• Eggs– Binding agent.
• Plain Greek Yogurt– Try using blueberry greek yogurt for more flavor.
• Maple Syrup– For sweetness and balancing out the coconut in the coconut sugar.
• Unsalted Butter– You can also use refined coconut oil or ghee.
• Vanilla Extract– Add depth to the flavor.
• Fresh Blueberries– You can also use frozen blueberries but will have to add more baking time to your muffins.

Equipment needed to make Blueberry Greek Yogurt Muffins:

• 12-Muffin Tin Pan– You can use a 6 mold muffin tin pan. Just bake the muffins about 10 minutes longer.
• Muffin Liners– I like using parchment muffin liners as they won’t stick to the muffins.
• Large Mixing Bowls– One for mixing dry ingredients and another one for mixing wet ones.
• Whisk– For whisking the batter-
• Cooling Rack– For muffins to cool-down after they come out of the oven.

How to make Blueberry Greek Yogurt Muffins:

• Step 1– Preheat oven at 400 degrees F. Line a 12 muffin tin pan with parchment muffin liners. Melt butter by microwaving for 45 seconds to a minute and set side. 
• Step 2– In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, baking powder, baking soda, salt and coconut sugar. Whisk together until all ingredients are well incorporated. 

• Step 3– In a separate large mixing bowl, combine wet ingredients; eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract. Whisk together until all ingredients are well combined. 

• Step 4– Pour wet ingredients into dry ones. Whisk all ingredients together forming a batter. Once batter is formed and there aren’t any flour streaks, fold in blueberries. Use an ice cream scooper or spoon to scoop batter into each muffin pan. Filling each about 2/3 of the way up. You don’t want to fill to the top or overfill because the muffins will rise in the oven and this will cause them to overflow.

• Step 5– Place muffin pan in preheated oven and bake for 22 minutes. 
• Step 6– Remove muffins from the oven and allow them to cool-down for a couple of minutes. Once the muffin liners are cool enough to handle, carefully remove muffins from the pan and place on a cooling rack. Allow muffins to cool down for at least 10 minutes. 

• Step 7– These muffins are amazing warm and right out of the oven! Place any leftover muffins in an airtight container once they have completely cooled-off. Keep refrigerated for up to 7 days for best taste. Freeze in a freezer friendly container or bag and freeze for up to 3-4 months.

Tips and Substitutions:

1. Preheat oven and use a thermometer- This ensures the oven is the correct temperature.
2. Do not fill muffins all the way to the top– As they rise in the oven, they will overflow. Fill each muffin about 2/3 up.
3. Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
4. When muffins are ready to come out of the oven, open the oven slowly– This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
5. Make sure to transfer muffins to a cooling rack– So that they can cool on the inside and not continue baking. You want nice and moist muffins!
6. It’s normal for the muffins to appear dark- This doesn’t mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar. 
7. Substitute for maple syrup– You can use honey.
8. Substitute for coconut sugar– You can use maple sugar.

Variations:

1. Use other berries– Try these with raspberries, strawberries or even blackberries.
2. Make them dairy-free– Substitute the Greek yogurt for a dairy-free one and butter for coconut oil.
3. Add some nuts– Try other some crushed almonds, walnuts or pecans for an extra crunch.
4. Make them lemon-blueberry– Lemon-blueberry flavor is out of this world. Add about a tablespoon of lemon juice and lemon zest for a fresh flavor.
5. Make them protein muffins– Add about 2 scoops of protein powder for some extra protein.

Blueberry Greek Yogurt Muffins FAQ’s:

Are these Blueberry Greek Yogurt Muffins gluten-free?

Yes. These Blueberry Greek Yogurt Muffins are made with a blend of almond flour and tapioca flour. Bothe are gluten-free making these muffins allergen friendly.

Can I make them mini-muffins instead?

Yes. That’s actually a great idea when making these for kids. Use a 24-muffin tin pan to make them mini muffins. Bake them for 10-12 minutes keeping an eye on them.

Can I turn them into Blueberry Greek Yogurt Bread?

Yes. Simply pour batter into a 9.5×5 loaf baking pan. Bake it at 350 degrees Fahrenheit for 50-55 minutes.

Meal Prepping it:

Muffins are always great for meal prepping. Most recipes make a big batch and they make for a filling and quick breakfast or snack. We love having these Blueberry Greek Yogurt Muffins for breakfast. Especially on busy mornings. Make a batch and allow to completely cool off on a cooling rack. Place muffins in an airtight container and keep refrigerated for up to 5-7 days.

Storing and Reheating:

Place any leftover Blueberry Greek Yogurt Muffins in an airtight container. They can be left on the counter for 24 hours. Then they should be refrigerated for up to 4-5 days. These muffins are actually pretty good served cold. You can reheat them by placing them back in the oven or in the microwave.

Freezing Blueberry Greek Yogurt Muffins:

These Blueberry Greek Yogurt Muffins freeze great. Which is another way to use them for meal prep. Usually when I’m going to freeze my muffins I double the batch. I keep one in the fridge for quick on-the-go breakfasts or snacks and freeze the second batch. Place muffins in a freezer bag, silicone bag, or freezer friendly container. Keep muffins frozen for 3-4 months. To thaw-out simply leave in the fridge overnight. Place back in the oven to reheat. Avoid using the microwave to reheat as it will make them get soggy.

Are you a blueberry lover? You may also like these other blueberry recipes:

• Gluten-Free Blueberry Crisp
• Blueberry-Hibiscus Chia Drink
• Watermelon Blueberry Salad with Feta
• Blueberry-Apricot Overnight Oats

Did you like this Blueberry Greek Yogurt Muffins recipe? You may also like these other muffin recipes:

• Banana Chocolate Chip Muffins
• Lemon Raspberry Muffins
• Sweet Potato Pecan Muffins
• Apple-Cinnamon Flax Mini Muffins

Print

Blueberry Greek Yogurt Muffins

These Blueberry Greek Yogurt Muffins are incredibly moist, soft and fluffy. Made with gluten-free flours, fresh blueberries, coconut sugar, and plain Greek yogurt. A healthy and nutritious option for a quick and easy breakfast or snack. These muffins are so good, easy to make and great for meal prep!

Course Dessert

Cuisine American

Keyword Blueberry Greek Yogurt Muffins

Prep Time 10 minutes

Cook Time 22 minutes

Resting Time 10 minutes

Total Time 42 minutes

Servings 12 muffins

Calories 178 kcal

Author Angelica Arias

Ingredients

• 2 cups blanched almond flour
• 2 tbsp tapioca flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp pink sea salt
• 2 eggs
• 1/2 cup plain Greek yogurt + 2 tbsp
• 2 tbsp maple syrup
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions

1. Preheat oven at 400 degrees F. Line a 12 muffin tin pan with parchment muffin liners. Melt butter by microwaving for 45 seconds to a minute and set side.

2. In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, baking powder, baking soda, salt and coconut sugar. Whisk together until all ingredients are well incorporated.

3. In a separate large mixing bowl, combine wet ingredients; eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract. Whisk together until all ingredients are well combined.

4. Pour wet ingredients into dry ones. Whisk all ingredients together forming a batter. Once batter is formed and there aren't any flour streaks, fold in blueberries. Use an ice cream scooper or spoon to scoop batter into each muffin pan. Filling each about 2/3 of the way up. You don't want to fill to the top or overfill because the muffins will rise in the oven and this will cause them to overflow.

5. Place muffin pan in preheated oven and bake for 22 minutes.

6. Remove muffins from the oven and allow them to cool-down for a couple of minutes. Once the muffin liners are cool enough to handle, carefully remove muffins from the pan and place on a cooling rack. Allow muffins to cool down for at least 10 minutes.

7. These muffins are amazing warm and right out of the oven! Place any leftover muffins in an airtight container once they have completely cooled-off. Keep refrigerated for up to 7 days for best taste. Freeze in a freezer friendly container or bag and freeze for up to 3-4 months.

Recipe Notes

Tips and Substitutions:

1. Preheat oven and use a thermometer- This ensures the oven is the correct temperature.
2. Do not fill muffins all the way to the top– As they rise in the oven, they will overflow. Fill each muffin about 2/3 up.
3. Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
4. When muffins are ready to come out of the oven, open the oven slowly– This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
5. Make sure to transfer muffins to a cooling rack– So that they can cool on the inside and not continue baking. You want nice and moist muffins!
6. It’s normal for the muffins to appear dark- This doesn’t mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar. 
7. Substitute for maple syrup– You can use honey.
8. Substitute for coconut sugar– You can use maple sugar.

Nutrition Facts

Blueberry Greek Yogurt Muffins

Amount per Serving

Calories

178

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

33

mg

11

%

Sodium

 

157

mg

7

%

Potassium

 

36

mg

1

%

Carbohydrates

 

15

g

5

%

Fiber

 

2

g

8

%

Sugar

 

8

g

9

%

Protein

 

6

g

12

%

Vitamin A

 

102

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

77

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.