Greek Yogurt Blueberry Muffins

My 2 yr. old is the PICKIEST eater. At least she is compared to my first that might as well be dubbed the human garbage disposal or 6 yr olds. So I always keep a ginormous bag of frozen blueberries in the freezer because I know that at the end of the day, after she’s turned her nose at everything I’ve tried to give her, she’ll eat a bowl of them in a heartbeat. But sometimes the blueberries start taking over my freezer and it doesn’t matter how many smoothies we make, there are still too many. It’s about this time that the blueberry muffins make an appearance at our house.

I’ve been working on this recipe for a while now and I think it’s finally perfected. I will probably still try tweaking it down the road to make it healthier because let’s be honest, in the US we want our muffins to taste like cake, thus making them not so healthy. –Random side note, my first term at culinary school we made muffins from a traditional European recipe and thought we had screwed them up because they were so bland and unsweetened. Turns out we just like our sugar over on this side of the pond– But in the meantime, this recipe includes 2 cups of greek yogurt which gives them a good little protein boost while keeping them nice and moist.

Greek Yogurt Blueberry Muffins

Plus they are brimming with big juicy blueberries so you really can’t feel guilty while eating one (or three, they go down really easy). If you want to make sure that the berries don’t all sink to the bottom, much like this one below, toss them in a few tablespoons of flour before adding them to the batter. This will also help to keep the juices from running into the batter, making the muffin blue throughout.

Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins

Yield: 2 1/2 dozen standard muffins

Greek Yogurt Blueberry Muffins

Ingredients

    For the Batter:
  • 4 eggs
  • 2 1/2 C sugar
  • 1 C canola oil
  • 1 tsp vanilla
  • 2 C plain traditional Greek yogurt (I've never tried using fat-free and don't know how it works)
  • 4 C AP flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3 C fresh or frozen blueberries tossed with 1 tbsp of flour just before adding to the batter
  • For the Crumb Topping:
  • 3/4 C brown sugar
  • 1 1/2 C AP flour
  • 1/2 C butter, cut into small pieces
  • 2 tsp ground cinnamon

Instructions

  1. Preheat oven to 375 degrees
  2. Make crumb topping by combining all ingredients in a bowl and pinching with your fingers until the butter is fully incorporated and it looks like coarse sand. Set aside.
  3. Combine the eggs, sugar, oil, and vanilla; mixing until smooth.
  4. In a separate bowl combine the flour, salt and baking soda.
  5. Alternately add 1/3 flour and 1/3 yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that's okay.
  6. Gently fold in the blueberries, mixing only until they are evenly distributed.
  7. Scoop batter into muffin tin until 2/3 full. Spoon 1 1/2-2 tbsp of crumb mixture on top of each muffin (it will look like a lot of crumbs).
  8. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean with only moist crumbs.
http://www.heatherlikesfood.com/greek-yogurt-blueberry-muffins/

 

 

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Comments

  1. christina w. says

    Thinking i could replace some of that canola oil with applesauce to make them a little healthier?

    • Heather says

      I think so… I haven’t played with it yet but have wanted to see how that would work. IF you try it, let me know how it turns out!

  2. Cassandra says

    I made them with whole wheat flour which I worried would dry them out, but it dd not….they were great. A little too sweet for me but I ran out of Greek yougert so I think that might be due to my use of another yougert.

    -Cassandra

    (Everyone I fed them to loved them…a lot.

    • Heather says

      Glad they were a hit! I’ve been wanting to try them out with WW flour so it’s good to know they stay moist!

  3. anny says

    Just made these and I must say that they are simply delish! I made a few alterations: used coconut oil instead of canola, reduced the sugar to 2 cups and used nonfat greek yogurt. I also added 1/4 cup of wheat germ. This recipe is definitely a keeper! I froze half of the muffins and even the frozen ones were soft and moist after thawed. Next time I will try 3 cups all purpose flour and 1 cup whole wheat. Thanks for posting!

    • Heather says

      So glad you loved them and that they worked well with a few modifications too! I’ve been meaning to “healthify” them and just haven’t gotten around to it. Thanks.

  4. Pam Hillman says

    ROFLOL – I googled recipes using wheat flour. I wanted to make something (anything! lol) sweet today but wanted to keep it healthy.

    I was in a hurry and didn’t even notice “AP” flour. Just thought, “Cool! I’ve got everything this recipe calls for, plus 2 containers of blueberry Chobani Greek yogurt that I need to use.”

    So… I made these muffins out of 4 cups of wheat flour! ha ha Now I know why they were a little “packy”, but they weren’t bad at all. I was also short on sugar, so ended up added about 3/4 cup of brown sugar to the muffins, so they were not as sweet as the original recipe would be.

    I’ll probably make them again and use 2 cups wheat and 2 cups AP flour and see how they turn out.

  5. Patty says

    Heather, these were fabulous! I am trying to make healthy foods (but have a sweet tooth!) so here are the changes I made to make them a tad bit healthier: I used fat-free Greek yogurt with no problems. Also used 2 cups white flour, 1 cup old-fashioned oats and 1 cup white whole wheat flour. I cut the sugar to 1 3/4 cups and used white whole wheat for the crumb topping (not as tasty as white flour topping, but not too bad.)

  6. Becky says

    I’ve been looking for a muffin recipe like this to bring to my daughter’s school for her birthday. These look perfect! Do you think they would work with strawberries instead of blueberries? That’s what she wants. :)

    • Heather says

      Strawberries should work. Just make sure to dry the cut pieces really well before adding them to the batter or they might thin it out since they have more moisture. Good luck!

  7. Briana says

    Made these this morning with only half as much sugar and they were still great…my husband and kids gave them a thumbs up. Thanks!

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