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5 from 1 vote

Greek Yogurt Blueberry Muffins

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Greek Yogurt Blueberry Muffins
Servings: 9
Calories: 169kcal
Author: Garnish and Glaze


  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup plain Greek yogurt
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup blueberries, washed
  • 2 teaspoons sugar in the raw, (optional)


  • Preheat oven to 350°F and grease a muffin tin with non-stick spray. Set aside.
  • In a medium mixing bowl, whisk together flour, sugar, cornstarch, baking powder, salt, and cinnamon. 
  • In a separate mixing bowl (or liquid measuring cup) mix together the Greek yogurt, oil, egg, and vanilla. 
  • Add the liquid mixture to the dry and mix with a wooden spoon or rubber spatula. When halfway mixed together, toss in the blueberries and fold together until everything is wet and berries are evenly dispersed. 
  • Fill 9 muffin tin wells with batter (about 1/4 cup each). Sprinkle the sugar on top and then bake 18-22 minutes or until toothpick comes out clean.
  • Remove muffins from tin by running a knife around the edges. Enjoy warm. Once cooled, store in an airtight container.


Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Cholesterol: 18mg | Sodium: 141mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 53mg | Iron: 0.5mg