These blueberry muffins are so light thanks to Greek yogurt. Frozen blueberries work so well in muffins, and make these easy to whip up any time of year!
Good morning! Anyone in the mood for a muffin this morning? I don’t know about you, but I am in the mood for a muffin just about every morning. And while I would like chocolate chip or cookie butter to be a part of breakfast every day, my jeans disagree. So instead, let’s have blueberry muffins! I used frozen blueberries to make these because the fresh ones are looking pretty weak these days. But frozen blueberries are good year round, and they actually work better than fresh ones in some recipes. I like to use these frozen wild blueberries when I make muffins because they are smaller, but full of great flavor.
Now these blueberry muffins are not completely skinny. There is some butter and sugar in there – I wanted them to taste good after all 🙂 . But there is 1 ¼ cups Greek yogurt, which adds a ton of protein for little to no fat! Plus it keeps these muffins super light and moist in texture. I love baking with Greek yogurt! The original recipe calls for sour cream, so you can definitely use that if you have some on hand. I always prefer to sub in Greek yogurt when I can though – I figure why not save some fat and calories and add in some protein? Because we all know that I am going to eat at least two muffins, and possibly more so might as well cut calories where I can!
This is a great muffin recipe to bookmark – it is so easy to throw together, and you can customize it with what you have on hand. Add in any type of berry. Mix in chocolate chips. Top them with cinnamon sugar. Throw in cranberries and pecans instead of blueberries. The possibilities are endless!
These blueberry muffins are so light thanks to Greek yogurt. Frozen blueberries work so well in muffins, and make these easy to whip up any time of year!
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup (7 ounces) granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 ¼ cups (10 ounces) Greek yogurt, I used 2% chobani (or you can use sour cream)
- 1 ½ cups frozen blueberries, (I used wild blueberries, which are smaller than regular)
Instructions
- Preheat Oven to 350 degrees F. Spry a muffin tin with nonstick cooking spray or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In another medium bowl, whisk egg until light-colored, about 20 seconds. Add sugar and whisk for about 30 seconds, until the mixture is thick. Add melted butter in 2 parts, whisking to combine after each addition. Add the yogurt or sour cream in 2 parts, whisking just to combine.
- Add the frozen berries to the flour mixture and toss to combine. Add the wet mixture to the dry and fold it together. Do not overmix - the batter will be thick and slightly lumpy.
- Scoop the batter into the muffin tins. Bake for 20 - 25 minutes, until light golden brown and a toothpick inserted into the center comes out clean. Cool in the pan a few minutes, then turn muffins out onto a wire rack to cool completely.
Notes
Recipe from America’s Test Kitchen
Need more blueberries in your life? Try my Blueberry Lemon Yogurt Loaf!
Or if you want to incorporate whole wheat into your blueberry muffins, this recipe is delicious.
Yum, these look delicious! Love blueberry muffins- they’re so fresh and flavourful. Definitely a recipe to try! 🙂
Thank you so much, Jess! Let me know if you try them!
I so love blueberry muffins! Especially ones that have Greek yogurt and let me use up all the frozen blueberries that I have in my freezer! Yumyumyum!
Thanks, Taylor! I also always seem to have too much frozen fruit, so this is a great way to use up some of it!
These look delicious! I love muffins, but hardly ever make them for some reason. These look super easy, though! Love that you used Greek yogurt in them!
Thanks, Beth! These were so easy!
Love blueberry muffins and I’ll take 1 please! I love using frozen fruit, especially in the winter time. I find it tastes just as good as fresh, especially when they’re hidden in muffin. 🙂
I wish I could send you one, Tina! Thanks for stopping by
These blueberry muffins would be a great breakfast treat as they look really delicious.
Thanks, Julie – they really are a great breakfast!
Oh yummy!! One can never go wrong with a great blueberry muffin for breakfast. I will have to try this 🙂
Thanks, Zainab! Who can so no to a blueberry muffin, right?!
Mmmm muffins 🙂 And I love that this is adapted from America’s Test Kitchen! They rock (as do you!).
Aw, thanks, Chris! Love ATK recipes!!!
Hi want to incorporate blueberries into EVERYTHING. I bought 2 flats last summer and froze them. Great for smoothies, crisps, pancakes and always muffins.
What a great idea to freeze your own summer blueberries! I love having frozen fruit around!
eating blueberries in the dead of winter reminds me of summer, which is a nice reprieve.
Any reminder of summer is a good thing this time of year! Bring on the blueberries!
I love a good muffin recipe! And blueberries in January just makes me feel like summer will return! (I’ve had my doubts with the cold this year!)
Using frozen fruit is so smart – and Shelley and I love to use it when we test our recipes. Especially in the winter (at least in Ohio!) – fresh blueberries are hard to find, or too expensive!
This recipe, in particular is so great because you’ve given some options! I really, really, really love when I find an amazing recipe that is extremely versatile! The cranberries and pecan version may just make an appearance at my house this weekend! 🙂
Thank you so much, Gretchen! Fresh berries can be so expensive – that’s why I love using frozen – I stock up when they are on sale! If you try the cranberry pecan version, let me know! Hope you have a great weekend!
These look delicious, Cate! I love the idea of enjoying blueberries in the winter. Can’t wait to try these with some cinnamon sugar on top. Yum 🙂
Thanks, Megan! Cinnamon sugar on top of these would be so good!!
You say muffins and I say yes please.
Thanks, Bintu!
When you said batter would be thick, you weren’t kidding! It seemed too thick, but the as I kept folding the super thick batter, some moisture from the frozen berries started things helping out. They were a bit dense, not as light and fluffy as I had hoped. Used 1/2 yogurt and 1/2 sour cream. Needed almost 30 mins, and made 20 standard sized muffins!