These Greek Yogurt Blueberry Muffins are light and fluffy and so yummy!

Just about every day I get a comment from someone raving about how much they love my Greek Yogurt Chocolate Chip Muffins recipe.

That recipe was the first time I tried making muffins with greek yogurt and I have loved it ever since!

Since I created that recipe I have gone on to create other incredible muffin recipes featuring greek yogurt like these greek yogurt blueberry muffins, my best Healthy Chocolate Muffins and Blueberry Mini Muffins.

These blueberry muffins are so light and fluffy, easy to throw together, and taste incredible!

Fresh lemon zest is a must in blueberry muffins and this recipe tastes so yummy, like a fresh baked muffin straight from the bakery.

Ingredients you need

This recipe uses basic ingredients but packs big flavor!

Plain whole milk greek yogurt: the unsweetened variety.
Olive oil: or any neutral flavored cooking oil.
Eggs
Vanilla extract
Salt
Fresh blueberries
Lemon zest: I love adding lemon zest to any blueberry recipe.
Baking powder & baking soda
Sugar
All-purpose flour

ingredients needed to make yogurt blueberry muffins

How to make greek yogurt blueberry muffins

Step 1: In a bowl, whisk together your dry ingredients: all-purpose flour, salt, baking soda, and baking powder.

Step 2: Whisk together the wet ingredients in a separate bowl: plain greek yogurt, lemon zest, sugar, eggs, vanilla extract, and olive oil.

Recipe Tip

Have your blueberry muffins been missing that “wow” factor? Be sure not to skip the fresh lemon zest! It seems small, but really adds that extra pop of flavor that makes these muffins so flavorful.

Step 3: Add the dry ingredients to the wet, and mix until just combined (do not over mix).

Gently fold in the blueberries with a rubber spatula.

Step 4: Line a muffin tin with muffin liners. I prefer to use parchment paper liners, as they never stick.

If you use regular muffin liners, spray them with cooking spray to help the blueberry muffins not stick. Distribute the muffin batter evenly into the 12 muffin tins.

Step 5: Bake the blueberry muffins at 350 degrees for 20-22 minutes, until a toothpick inserted comes out clean. Remove the muffins onto a wire cooling rack to cool completely.

adding the wet ingredients to a mixing bowl

Do these blueberry muffins need to be refrigerated?

I prefer to refrigerate my muffins for keeping the quality the best. Once totally cooled, transfer your muffins to an airtight container, then store in the refrigerator for 1-3 days.

When you are ready to eat one, pop it in the microwave for 20-30 seconds to warm it up!

Greek yogurt makes these muffins so light and soft and the perfect texture. I love using yogurt in muffins for this reason and these are the best blueberry muffins!