Simply made with wholesome ingredients, these Greek Yogurt Blueberry Muffins are tender and so moist. Using wild blueberries and a touch of almond flour, these muffins are the perfect start to the day.
Wild Blueberry Muffins with Greek Yogurt
How many recipes on the internet claim to be the Best Blueberry Muffins? Thousands, I'm sure. Well, these are my best blueberry muffins, and I'll tell you what that means: first, they are full of blueberries and lots of blueberry flavor thanks to the use of wild blueberries (fresh or frozen--but I always use frozen).
Second, they're moist, sweet (but not overly), and tender. No dry, tough muffins here.
Lastly, they have just enough nutrition added to them to make them acceptable for breakfast in the form of fruit (blueberries!), protein (greek yogurt!), and healthy fats (almond flour!).
Additionally, they come together in one bowl, and freeze really well. What's not to love?
More of a visual learner? Check out the video of me making it (below near the recipe) to see just how it's done!
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- wild blueberries (see more on this below in terms of substitutions)
- plain greek yogurt (you can use any type of plain greek yogurt ranging from full-fat to non-fat)
- unsalted butter (you could also substitute this for any neutral oil, including melted coconut oil)
- granulated sugar
- vanilla extract (this uses two teaspoons which feels like a lot, but it helps amp up the blueberry flavor)
- all-purpose flour
- almond flour (see note below or in the recipe card for how to swap this out if you need to)
- baking powder + baking soda
- kosher salt
- coarse sugar (this is for sprinkling on top of the muffins before they are baked)
Why Almond Flour?
Muffins are typically served with breakfast--at least in my house-- and as a mom, I'm always thinking of ways to bulk up my family's first meal with nutrition that will fuel them for the day. That is one of the reasons almond flour is added to this recipe, to make it a little bit more breakfast appropriate.
Second, almond flour adds a subtle yet delicious flavor element to the muffin. And finally, almond flour helps keep the muffins moist!
If you do not want to use almond flour, you can omit it and replace it with ⅓ cup (or 40 grams) of all-purpose flour.
What Type of Blueberries to Use
This recipe calls for wild blueberries. They can be fresh or frozen! If you are like me, you likely always have a big bag of frozen wild blueberries in your freezer.
They are available year-round in the store, or if you time it right, you can get a large crop of them in the summer and freeze them.
You are likely wondering if you can use fresh blueberries here. I found that the texture was not the same because the wild blueberries are smaller and tend to give off a bit of liquid. Without that liquid, the muffin is slightly tough. That is why I don't recommend using fresh regular blueberries here.
How to Make Extra Tall Blueberry Muffins
We are all after super tall fluffy muffins like the ones we see in a bakery, right?
Well for years I've been trying to develop a recipe that does this, but it never came out quite as tall as I wanted, no matter what type of muffin I was trying to make. I had heard that some bakeries space out their muffins when they bake, which I had never done in any of the bakeries I've worked at, so I was a bit skeptical. Then I saw my friend Sam, from Buttermilk by Sam do it with her muffins, so I thought I'd give it a shot. I'm so glad I did because it really does make a difference!
But, it's also an extra annoyance when it comes to baking to have to deal with two muffin tins. So I'll completely leave it up to you. If you want extra tall muffins, use two 12 cup muffins tins, and space out the muffin batter, leaving an empty cavity between each scooped batter.
But let's take it one more step further. For truly extra tall muffins, overfill the muffin tins, with a heaping ¼ cup of batter. Because if you want your muffins to be extra tall, they're going to need more batter! If you do this, you will only have enough batter for 11 muffins. I thought about reworking the recipe then to automatically make extra super tall muffins and still make 12, but after already making this recipe a good 8 or 9 times, I decided to not mess with perfection and leave it at 11 if extra tall muffins are wanted.
Just want regular sized breakfast portion muffins? Fill one 12 cup muffin tin with a flat ¼ cup scoop of batter and you'll be good to go. And this is what the recipe instructs, with a note about extra big + tall muffins.
Ps: if you are using a muffin scooper, use a 2 ounce portion to get ¼ cup.
These muffins will keep well, covered in an air-tight container for a 1-2 days at room temperature, depending on the temperature in your home. As the days go on, they will become more moist.
They also freeze extremely well, which is the preferred storage method. Store in an airtight container or plastic bag in the freezer for up to 3 months. When ready to eat, let it defrost at room temperature for a few hours.
More Muffin Recipes
Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I'll get back to you as quickly as I can!Print
Made simply with wholesome ingredients, these Greek Yogurt Blueberry Muffins are tender and moist. Using wild blueberries and a touch of almond flour, these muffins are the perfect start to the day. I always use frozen wild blueberries for this recipe (do not defrost them), but fresh is fine too. Want to use regular blueberries? Go for it!
- 2 cups (240 grams) all-purpose flour, divided
- ¾ cup (75 grams) almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch kosher salt
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (110 grams) unsalted butter, melted and slightly cooled (see note)
- ½ cup (130 grams) plain greek yogurt
- 1-½ cups (210 grams) wild blueberries (frozen or fresh)
- Preheat the oven to 350ºF and place parchment paper liners in a 12 cup muffin tin (see note for extra big and tall muffins)
- Add 210 grams of flour (about 1-¾ cups), almond flour, baking powder, baking soda and a pinch of salt to a medium bowl and whisk together until fully combined and no lumps of almond flour remain.
- Add the granulated sugar, eggs, melted butter, vanilla extract, and greek yogurt into a separate large bowl and whisk together until combined.
- Add the dry ingredients into the wet ingredients and gently fold them in, until they are nearly combined, with some white streaks of flour left.
- Toss the remaining 30 grams (¼ cup) of flour with the wild blueberries in a bowl and then fold that mixture into the muffin batter until just barely combined. Do not overmix.
- Scoop ¼ cup batter into each paper muffin liner.
- Sprinkle about 2 teaspoons of coarse sugar on top of each.
- Bake in the preheated oven for about 22 minutes or until a toothpick inserted in the middle comes out clean. If the muffin edges are browning unevenly, rotate the pan halfway through baking.
- Let cool slightly before serving.
Weighing your flour is the most accurate way to measure. If you aren’t going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
You can switch out the melted butter for light olive oil.
Want extra big and tall blueberry muffins? Check out the abovementioned paragraph about scooping the muffins with extra batter and spacing them out on two muffin trays.
Leftover blueberry muffins can be stored at room temperature, lightly covered for 1 day. They get more moist as time goes on.
Keywords: Greek Yogurt Blueberry Muffins