These Greek Yogurt Blueberry Muffins are the kind of recipe I come back to again and again, especially on slower mornings when I want something comforting but not heavy. They’re soft, lightly sweet, and filled with bursts of juicy blueberries in every bite. The texture alone is enough to make you pause for a second.

I first started baking muffins with Greek yogurt after realizing how much it transforms the crumb. It adds moisture without making things dense, and it gives baked goods that bakery-style softness I always chase. Once I tried it, there was no going back.

What Really Makes These Muffins Stand out Is…

how balanced they feel. They’re sweet, but not sugary. Rich, but still light. They feel just as right for breakfast as they do for an afternoon snack with coffee.

I also love that this recipe doesn’t require anything fancy or hard to find. It’s built on simple pantry ingredients, with Greek yogurt quietly doing most of the heavy lifting. That’s my favorite kind of recipe, reliable and honest.

If you’ve ever had a blueberry muffin that felt dry by the next day, this one solves that problem. The yogurt keeps them tender for days, especially when stored properly. They reheat beautifully too, which feels like a small gift on busy mornings.

Fresh lemon zest is the detail that ties everything together. It doesn’t make the muffins taste like lemon, but it brightens the blueberries in a way that feels fresh and intentional. Skipping it would be a mistake, honestly.

I’ve made these muffins more times than I can count, and they never last long. Someone always grabs one while they’re still slightly warm, usually claiming it’s “just to taste.” That’s how you know a recipe is a keeper.

Ingredients Needed for the Recipe

• Plain whole milk Greek yogurt – adds moisture, softness, and richness without heaviness.
• Olive oil – keeps the muffins tender and helps them stay moist for days.
• Eggs – provide structure and help the batter bind smoothly.
• Vanilla extract – rounds out the flavors and adds warmth.
• Salt – balances sweetness and enhances all the other ingredients.
• Fresh lemon zest – brightens the blueberries and adds a subtle freshness.
• Baking powder – gives the muffins lift and lightness.
• Baking soda – works with the yogurt to create a soft crumb.
• Sugar – sweetens the muffins just enough without overpowering them.
• All-purpose flour – forms the base and structure of the muffins.
• Fresh blueberries – add juicy bursts of flavor throughout.

Each ingredient has a purpose here, and nothing feels unnecessary. When everything comes together, the result feels thoughtful and well-balanced. That’s part of why this recipe works so consistently.

How to make Greek Yogurt Blueberry Muffins?

Step 1 – Prepare the Dry Ingredients

Start by whisking together the flour, salt, baking powder, and baking soda in a medium bowl. This helps evenly distribute the leavening so the muffins rise properly. It’s a small step, but it makes a noticeable difference.

Set the bowl aside once everything looks uniform. You don’t need to sift anything here, just make sure there are no visible clumps. Even mixing now saves trouble later.

Step 2 – Mix the Wet Ingredients

In a separate bowl, whisk the eggs first until they’re smooth. Add the olive oil, vanilla extract, lemon zest, Greek yogurt, and sugar, then whisk until fully combined. The mixture should look creamy and cohesive.

This is where the batter starts to smell really good. The lemon zest wakes everything up, and the yogurt gives the mixture a soft, velvety look. Take a second to enjoy that moment.

Step 3 – Combine Wet and Dry

Add the dry ingredients into the wet mixture and gently fold them together using a rubber spatula. Stop as soon as you no longer see dry flour. Overmixing here can make the muffins tough.

Once the batter is just combined, gently fold in the blueberries. Move slowly so they don’t burst too much. You want pockets of blueberry, not streaks of purple batter.

Step 4 – Fill the Muffin Tin

Line a muffin tin with parchment liners, or spray regular liners with cooking spray. Parchment liners are my preference because nothing ever sticks. They’re worth keeping around.

Divide the batter evenly among the muffin cups, filling each one generously. The batter will be thick, and that’s exactly how it should be. Thick batter leads to tall, fluffy muffins.

Step 5 – Bake and Cool

Bake the muffins at 350 degrees for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. The tops should look lightly golden and set.

Remove the muffins from the tin and let them cool completely on a wire rack. This helps the texture finish setting and keeps the bottoms from getting soggy.

Tips

• Do not skip the lemon zest, it adds a subtle brightness that makes the muffins special.
• Use room temperature eggs for a smoother batter.
• Pat the blueberries dry to prevent excess moisture in the batter.
• Fold gently to keep the muffins light and fluffy.
• Parchment liners prevent sticking better than regular paper liners.

Why Greek Yogurt Works So Well in Muffins

Greek yogurt is one of those ingredients that quietly improves everything it touches. In muffins, it adds moisture without thinning the batter. That balance is what creates such a soft, tender crumb.

It also works with the baking soda to help the muffins rise. That reaction gives you lift without dryness. The result feels bakery-worthy, but still homemade in the best way.

I also like how yogurt adds richness without heaviness. These muffins feel satisfying, but they don’t leave you feeling weighed down. That’s especially nice for breakfast.

Storage and Make-Ahead Notes

Once the muffins are completely cooled, store them in an airtight container in the refrigerator. This keeps their texture and flavor at their best. They’ll stay good for about two to three days.

When you’re ready to eat one, warm it in the microwave for 20 to 30 seconds. The muffins soften beautifully and taste freshly baked again. It’s a simple trick that makes leftovers feel new.

You can also make these muffins ahead for busy weeks. Having something homemade ready to grab in the morning feels like a small kindness to yourself.

These Greek Yogurt Blueberry Muffins have become one of those recipes I trust completely. They’re dependable, comforting, and always well-received. Once you make them, they tend to stick around in your routine too.