Greek Yogurt Blueberry Muffins
These muffins were a happy accident – the recipe allowed substituting yogurt for milk, but it became pretty obvious as I tried to mix wet and dry that they didn’t mean greek yogurt. Some extra milk and a few other tweaks made a yummy, moist muffin that I would make again and again, even if it weren’t packed with extra protein.
Oh, and did I mention filling? I have a weakness for muffins – I can go through half a batch and be ready for more. But this morning I had one of these, split another with my daughter, and I am full. Must be the magic of greek yogurt.
Greek Yogurt Blueberry Muffins
2 cups all-purpose flour
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 large egg
3 tbsp vegetable oil
2 tsp vanilla
1 cup fat free greek yogurt
3/4 cup milk
1 1/2 cups frozen* blueberries
Preheat the oven to 400°F. Grease 12 muffin cups.
Mix the wet and dry in separate bowls, then add the wet to the dry and blend with as few strokes as possible. Fold in the blueberries. Bake for 15-17 minutes, until a knife inserted into the center of a muffin comes out clean.
* If you use fresh berries, be sure to adjust the baking time.
Enjoy! I can’t wait to convert more baking recipes to use greek yogurt.
Do you have any yummy greek yogurt recipes? Please share! And do let me know how you like these!
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11 Comments
BRILLIANT!!! just pinned it! thank-you
Enjoy! I can’t wait to try this with more baking recipes. Can you imagine if chocolate brownies were actually filling, too??? Dream big, I say!
Thanks for sharing this tasty recipe! We have a plethora in our Chobani Kitchen, and an area to submit for a chance to be featured on our site. Spoons up!
Emily Schildt
Communications Manager
Chobani
Thanks Emily! I will definitely check out those recipes.
I made these last night and they were DELICIOUS!!! Both boys ate them for breakfast too. Thanks to your accidental baking, we have a new muffin!
Yay! I’m so glad! I’ll be doing more experimenting, and looking for recipes online too. Let me know if you come across anything!
I bought blueberries at costco with the idea of baking something for this week for the boys to enjoy while I’m away. I’m thinking that this is perfect. Thanks Sasha!!
If I use fresh berries I need to baking longer, correct? How much? An extra 5-10minutes? I have no clue, not much of a baker
Fresh berries I think take less time, because you don’t have to spend energy thawing them – but I haven’t actually tried :p. Maybe start checking at 10 minutes, just to be safe?
Ok, this is going to expose how sad of a “baker” I am, but when you say “blend with as few strokes as possible” do I use a mixer or just blend it with a fork (by hand)? Thanks!
LOL. No worries Ara. Given that my first foray into baking involved treating mom on Mother’s Day to some lovely apple-cinnamon hockey pucks, I’m not going to judge
. All muffins should be mixed by hand, just until everything is moistened. A few lumps are ok. Over-mix, and you get the hockey pucks 
.
Good luck! Let me know how it goes!!
Thanks Sasha! Good to know! Made some and they turned out great, very moist and not too sweet like store-bought muffins. My 2 year old said, “Mama, I don’t like this muffin” as she shoved another big bite into her mouth. Kids are weird, lol.