Greek yogurt makes these muffins noticeably more moist and tender than a standard butter-and-milk version — the yogurt adds richness and a slight tang that makes the blueberry flavor brighter. Sweetened with honey, no refined sugar. The two-temperature bake (5 minutes at 425°F, then dropped to 350°F without opening the oven) gives you a tall, domed top.
Fresh blueberries are the better choice here. Frozen work, but they release more liquid during baking, which extends the cook time and can make the center wet. If you only have frozen, toss them (still frozen) in 2 tablespoons of flour before folding in — the coating helps them stay distributed rather than sinking.
Prep: 12 minutes · Bake: 20 minutes · Makes 12
What You Need
- 2 large eggs
- 1 cup (245g) plain Greek yogurt — 2% or full-fat
- 1/4 cup (60ml) milk
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) olive oil or neutral oil
- 1/2 cup (170g) honey
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
How to Make Them
Preheat the oven to 425°F (220°C). Grease or line a 12-cavity muffin pan.
In a large bowl, whisk together the eggs, Greek yogurt, milk, vanilla, oil, and honey until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet and stir with a spatula until just combined — stop when the flour disappears. A few small lumps are fine. Overmixed batter develops too much gluten and produces dense, tough muffins.
Fold in most of the blueberries, reserving a small handful. Divide the batter into the muffin pan, filling each cavity about 2/3 full. Press the reserved blueberries into the tops.
Bake at 425°F for 5 minutes, then — without opening the oven — reduce the temperature to 350°F (175°C) and bake for another 12 to 15 minutes until a toothpick comes out clean. The initial high heat causes the batter to spring up rapidly, creating the dome; the oven door stays shut so the temperature drop happens slowly and the rise holds.
Cool in the pan for a few minutes, then transfer to a wire rack.
On the Blueberries
Fresh blueberries fold cleanly into the batter and hold their shape while baking. Frozen blueberries release water as they thaw in the oven — this can extend the bake time and make the center of the muffin wet before the exterior is done. If frozen is all you have: don’t thaw them, toss them in 2 tablespoons of flour, and fold in frozen. Expect an extra 3 to 5 minutes of bake time.
Per Muffin
- ~195 calories
- 6g fat, 32g carbs, 5g protein
Make These on a Weekend Morning
These are the muffins that come out of the oven looking like they came from somewhere good — the domed tops, the visible blueberries pressed in. The Greek yogurt does genuinely useful work here beyond being a substitute; the texture is different from a standard muffin in a way that’s hard to pinpoint but noticeable. Worth the batch.
Tell me in the comments whether you used fresh or frozen blueberries and how tall your domes got. Rate the recipe, save it on Pinterest, and subscribe for more.
Print
Blueberry Greek Yogurt Muffins
Moist, tender blueberry muffins made with Greek yogurt and honey — no butter, sweetened naturally, and baked using the two-temperature method for a tall domed top. Fresh blueberries recommended.
- Total Time32 minutes
- Yield12 muffins 1x
Ingredients
The Muffins
- 2 large eggs
- 245 g plain Greek yogurt (1 cup) — 2% or full-fat
- 60 ml milk (1/4 cup)
- 2 tsp vanilla extract
- 60 ml olive oil or neutral oil (1/4 cup)
- 170 g honey (1/2 cup)
- 240 g all-purpose flour (2 cups)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup fresh blueberries — see note on frozen
Instructions
Mix the Batter
- Mix wet ingredients: Preheat the oven to 425°F (220°C). Grease or line a 12-cavity muffin pan. In a large bowl, whisk together the eggs, Greek yogurt, milk, vanilla extract, oil, and honey until smooth and combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and stir with a spatula or wooden spoon until just combined — stop as soon as the flour disappears. A few small lumps are fine. Do not overmix.
- Fold in blueberries: Fold in the blueberries gently. Reserve a few to press into the tops of the muffins after filling the pan. Divide the batter into the prepared muffin cavities, filling each about 2/3 full (roughly 1/3 cup of batter per cavity). Press the reserved blueberries into the tops.
Two-Temperature Bake
- Bake at 425°F for 5 minutes, then reduce to 350°F without opening the oven and bake for another 12–15 minutes until a toothpick inserted in the center comes out clean. The high-heat start creates the domed top before the exterior sets; the reduced heat finishes baking the interior without overbrowning. Cool in the pan for a few minutes, then transfer to a rack.
Notes
Fresh blueberries are strongly preferred over frozen — frozen blueberries release significantly more liquid during baking, which increases cook time and can make the muffins wet. If using frozen, do not thaw; toss the frozen berries in 2 tablespoons of flour before folding in. The flour coating helps them distribute evenly and prevents sinking. Do not open the oven door between the 425°F and 350°F stages — the temperature drop during the first 5 minutes is what causes the dramatic rise; opening the door can cause the muffins to fall.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 195
- Sugar: 16
- Sodium: 175
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
