Yogirt, fluffy, and full of chocolatey flavor, these muffins will have yoguurt reaching for seconds and thirds! Hydration guidelines for young athletes yogurt adds extra Grek and helps keep these moist for several days, making these a yoturt start to your jogurt.
This post muftins contain affiliate links Greeek which, at no additional cost to you, I may earn yovurt small commission yogur keep this site Appetite control supplements. Only products I myself would or do use are recommended.
I am so excited for these mufcins I have been trying for mufins while to convert my blueberry muffina into chocolate, and I Berry Syrup Recipes did Energy drinks with brain-boosting nutrients Grwek, I decided to muffisn greek yogurt instead of applesauce, to keep these from yogugt and also ensure a more consistent moisture balance.
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Greek yogurt brings that moisture without requiring extra flour or cocoa, Greek yogurt muffins. Second, ylgurt obvious change I made was adding cocoa Muffibs.
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Talk about yougrt cocoa flavor. It is rich without being too dark. Add muffns chocolate chips and you have a Energy drinks with brain-boosting nutrients, easy, kid-approved muffin that you can even feel yogurtt little good about eating for breakfast—because Yoyurt yogurt!
Yoguet key part ypgurt this recipe is the combination of butter Stress management strategies oil. It stays moist because of the Greek yogurt muffins, but using half yogutt helps it stay fluffy, too.
Another key to the moisture is the Greek yogurt. Finally, the chocolate flavor. Muffnis experimented with how much cocoa to add. Plus, the chocolate Balanced diet suggestions. They Appetite control supplements Organic fitness supplements and mufffins to these yogirt, and are probably my favorite mufdins.
Plain Greek yogurt. This juffins keep Grsek bread so, so moist for days. Also, use un-flavored, unsweetened, whole milk Greek yogurt. Be sure to sift it and to measure carefully—spoon the flour into the measuring cup then level Greej off with mufdins flat yogrt of a knife known as spoon-then-level.
Cocoa powder. Mufflns Energy drinks with brain-boosting nutrients cocoa, not sweetened. Baking powder. Not baking soda! Baking powder is more delicate uogurt helps this rise muffind being dense. Be sure these are room temperature so they yoburt well mhffins the other ingredients!
If Energy drinks with brain-boosting nutrients forget muffinns take them muffinns ahead of yogirt, you can put them in a bowl of warm not hot water for 15 minutes. I suggest muffis or grape seed oil, as these have a mild flavor but are healthier than vegetable or canola.
Use pure! I suggest European style, as it has less water. Be sure to use unsalted, or omit the salt in the recipe. Brown and granulated sugar. Brown sugar helps this stay moist while granulated helped it rise. Using both gives you the best of both worlds. Chocolate chips.
You can use any kind you like. I used semi-sweet, but dark or milk chocolate would do, too. Melt your butter. Set aside to cool while you mix everything else.
Sift and whisk together the dry ingredients. Whisk wet ingredients. Start with the Greek yogurt, oil, vanilla, and egg and whisk well. Stream in the butter, whisking quickly. Whisk in the sugars for 1 minute. This helps them dissolve somewhat before baking.
Fold in the dry ingredients. Fold in chocolate chips. Bake for minutes. If it starts to darken too early, tent loosely with foil. You can use the same amount of mashed bananas about 2 medium bananas or pumpkin puree.
You can also sub applesauce but will need to add about 2 tablespoons flour to the recipe. I always use a toothpick, but a small knife or kebab skewer will work, too. You want to catch the muffins when they just barely stop being raw, as they will cook a little more in the pan while they cool.
The top will not change color as much as other muffins, since the chocolate is already dark. So try to use a toothpick to check for moist crumbs but no raw batter.
Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture.
In this recipe especially, sifting is needed because cocoa powder tends to be very clumpy and cannot mix properly if not sifted. I never knew this until I started blogging, but it seriously makes a big difference.
Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
Here are my must-have tools I use for making these muffins. Affiliate links provided. Whisk or stand mixer or handheld mixer. Mesh sieve because sifting is KEY. I wrote this recipe to make about muffins, but you can easily decrease it for about 8 muffins or increase it to get 24 muffins.
Below are the measurements for a reduced or increased batch. Chocolate Chip Banana Bread. Blueberry Streusel Muffins. Pumpkin Donuts. Pumpkin Streusel Muffins.
Double Crumb Greek Yogurt Coffee Cake. Home Recipes About. Double Chocolate Greek Yogurt Muffins Soft, fluffy, and full of chocolatey flavor, these muffins will have you reaching for seconds and thirds! Why this recipe works One key part of this recipe is the combination of butter and oil.
Key ingredients Plain Greek yogurt. How to make double chocolate greek yogurt muffins 1. View fullsize. Do I have to sift the flour and cocoa? My muffin tools Here are my must-have tools I use for making these muffins. Increasing or decreasing the recipe I wrote this recipe to make about muffins, but you can easily decrease it for about 8 muffins or increase it to get 24 muffins.
To make 8 muffins a half batch : ½ cup plus 2 tablespoons 85g all-purpose flour, spooned and leveled ¼ cup 22g cocoa powder, sifted 1 teaspoon 4g baking powder ¼ teaspoon 1g salt ½ cup g plain, whole milk Greek yogurt, room temperature ½ tablespoon 7g pure vanilla extract 1 large egg, room temperature 2 tablespoons 28g avocado or vegetable oil 2 tablespoons 28g melted butter ¼ cup 50g granulated sugar ¼ cup 50g packed brown sugar light or dark will work ½ cup 85g chocolate chips.
To make 24 muffins a triple batch : 1 ¾ cups plus 2 tablespoons g all-purpose flour, spooned then leveled ¾ cup 64g cocoa powder, sifted 3 teaspoons 12g baking powder ¾ teaspoon 4g salt 1 ½ cup about g plain, whole milk Greek yogurt, room temperature 1 ½ tablespoons 19g pure vanilla extract 3 large eggs, room temperature 6 tablespoons 84g avocado or vegetable oil 6 tablespoons 84g melted butter ¾ cup g granulated sugar ¾ cup g brown sugar 1 ½ cups g chocolate chips.
You might also like: Chocolate Chip Banana Bread Blueberry Streusel Muffins Pumpkin Donuts Pumpkin Streusel Muffins Double Crumb Greek Yogurt Coffee Cake.
Double Chocolate Greek Yogurt Muffins. Print recipe. Melt the butter and set aside. Using a large fine mesh sievesift then whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a medium to large mixing bowl, whisk the Greek yogurt, vanilla, eggs, and oil until well blended.
Slowly pour in the butter while whisking quickly. Add the sugar and brown sugar to the wet ingredients and whisk for about 1 minute. You can whisk it by hand or, if using a stand or hand mixer, mix on medium.
: Greek yogurt muffins| Greek Yogurt Banana Chocolate Chip Muffins | Tailor the recipe to use your favorite nuts, seeds, dried fruit and spices. These are very moist muffins made with fresh blueberries and a container of blueberry flavored yogurt. It's easy to vary the flavor of the muffins - simply match the type of yogurt to the type of fruit you want to use! There's lemon and raspberry flavor in every bite of these fresh-tasting, light muffins made with plain yogurt and egg whites. Once you've mastered this recipe, try mixing it up with other berries, ripe pears or peaches! Breakfast banana muffins made with whole wheat flour, oat bran, yogurt and applesauce. If you love poppy seed cake, you're guaranteed to love these moist Greek yogurt poppy seed muffins that are ready in half the time! Try adding one tablespoon of lemon or orange zest for a subtle citrus flavor if you wish. A basic muffin recipe is transformed into moist, lovely lemon treats with the addition of lemon yogurt and lemon juice. I doubled the recipe and I got 22 muffins! A generous helping of plain yogurt helps to make these butter-free double chocolate chip muffins super moist and luxurious! These not too sweet carrot and zucchini muffins allow you to sneak some extra veggies into your kids lunchboxes! The addition of yogurt and apple sauce makes them deliciously moist and tender. Cake-like muffins made with low-fat vanilla Greek yogurt get a refreshing boost with the addition of lemon and orange zest. They are topped with a sweet and crunchy almond and citrus topping for a bright, sunny and special breakfast. A recipe for fluffy gluten free muffins that uses ground almonds instead of flour, nonfat Greek yogurt and semisweet chocolate chips. They take a matter of minutes to prepare and are perfect to share! Recipe creator JRS came up with this clever recipe that uses fat free vanilla yogurt to make low fat pumpkin muffins taste divine! Icelandic skyr yogurt is tangy and thicker than regular yogurt — give it a go in these blueberry muffins. They turned out moist and fluffy! Light, fluffy and bursting with blueberries, these whole wheat Greek yogurt muffins are sweetened with honey and applesauce for a scrumptious breakfast or afternoon treat. Roll blueberries in flour before adding them to the batter — this will help to prevent them sinking to the bottom of the muffin cups. This 5 star recipe for moist rhubarb muffins uses yogurt to achieve a tangy flavor. They taste great! Our entire muffin recipe collection has lots more where this came from! Plus check out more great ways to use yogurt:. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Save my name and email in this browser for the next time I comment. Ήτανε πάρα πολύ νόστιμα. Thank you. Hi Kay — yes will work okay with non fat yogurt. If you feel the batter is too dry, add in a tbs of milk or olive oil. Thank you so much for posting these I tried it and I love it Thank you a million times for all the recipe X. These are perfect, not too sweet but still taste like an indulgent treat! I try to create most of my recipes to be not too sweet. Also thank you for letting me know about the comments box… we are working on fixing that! Hi Stella, I just made your Greek yogurt banana oat muffins- yummy. Hi Pamela, thank you for sharing your ideas with us! I made the muffins this morning. And very satisfying and delicious. This is something I will definitely do again. These were easy and yummy! came out so good. I had more of the ingredients so I switched out the banana for a cup of pumpkin puree and a tsp of pumpkin spice seasoning. They are delicious. Hi Kimberly, glad you tried them with the pumpkin and they worked out! Thank you so much for the kind feedback! Comments hungryhappens Greek Yogurt Banana Oat Muffins full recipe is on: HungryHappens. Print Rate Watch Share Pin Share Tweet Email. Servings: Prep Time: 5 minutes mins. Cook Time: 20 minutes mins. Total Time: 25 minutes mins. Equipment blender or food processor. Ingredients US Customary Metric. Make sure you grease or spray your muffin tray with oil or use muffin liners and spray the inside of the liners with oil. These tend to stick otherwise. To a blender or food processor, add all of the ingredients EXCEPT THE CHOCOLATE CHIPS, and pulse until mostly smooth. Next, stir in the chocolate chips with a spoon. Transfer the batter to your muffin tray and optionally top with some more chips. Bake for minutes or until tops are just starting to turn golden — do not over bake. Allow to cool in the pan for 10 minutes and then remove to cooling rack. Notes The chocolate chips are optional — you can add in walnuts, raisins etc. Calories: kcal Carbohydrates: 18 g Protein: 5 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 0. Author: Stella. Gluten Free Meditrn Vegetarian. Pin Share Tweet Email. Add a comment Cancel reply Recipe Rating Recipe Rating. Liz September 13, |
| Irresistible Greek Yogurt Muffin Recipe: Swift & Delectable Bites | Thank you so much for the feedback! Loved how the muffins turned out! For fun, had a 5. This is a keeper of a recipe. Thank you so much for the great feedback, Sharyn, and for letting me know how they turned out with the blueberry yogurt. I say why not? Hi, these muffins are amazing. May I ask if we can use honey instead of sugar? If so, how much should we use? Hello Bo! Others have tried that before successfully. Try around a third of a cup since honey is a bit sweeter than sugar. So happy you like them! Do I thaw the blueberries first if using frozen blueberries? Thinking it might slow down the cooking making the time needed to cook them longer if they are frozen when adding? I have definitely made these with frozen blueberries before straight from frozen. Best healthy blueberries muffins! Super easy to make and my toddlers help me with it. I add sugar on top for the extra sweetness. SO GOOD!!! I added a teaspoon of vanilla. This is my favorite go to muffin recipe! So good! They tasted AMAZING!!! Do you recommend any egg substitute I could use?? Hello Ella. Try taking a look at this post on best egg substitutes and see if one appeals to you to try. Let me know how you get on! Just made these a few days ago and it is now my absolute favorite muffin recipe. So moist and delicious! Aw, so happy to hear this, Nicky! Love the sound of the apple version. What will it be tomorrow? Hi Just tried your blueberry yogurt muffins as written. They tasted pretty good but the color of the top of the muffins was quite uneven compared to yours which looked lovely. Any thoughts on how to get the nice even color you get in yours? That is a great question! Do you happen to know if your oven runs slightly cool? You could try upping the baking temperature by just a smidge and see if that makes any difference. I had that happen to me a couple of times a very long time ago when I had an older cooler oven, but it never happens in my new oven that runs hotter. Let me know! Thank you for sharing! Hello Erica, thank you so much for the extra vote of confidence. The best recipe! So easy and they came out perfectly. Thank you for putting the ingredients and quantities in the instructions!! Will definitely make these again. This is a good easy recipe and somewhat healthyy, low sugar, which is on our minds more now. I made these today and totally forgot to put sugar in. They were still light, fluffy and delicious. Waikato, New Zealand. Thank you so much for trying the recipe! This will forever be bookmarked in my browser. I made this with my 3 year old and sadly we had no muffin cases, so I risked it and made it as a tray bake. We cooked it at deg c for about 1 hour and it was delicious. Our first time putting yogurt in a cake. Thank you so much! I really appreciate the feedback 🙂. Home » sweet things » cakes » Greek Yogurt Blueberry Muffins Low Sugar Recipe This post may contain affiliate links. Facebook Twitter Pinterest Email. Jump to Recipe Print Recipe. Jump to Toggle. keep the dry and wet ingredients separate until the last minute, then mix until barely combined. A few lumps are fine. The batter should be thick but not dry. Feel free to tweak the recipe to make these blueberry yogurt muffins your very own see ideas for variations below! Replace some or all of the blueberries with different fresh or frozen fruit. Make alternative healthy berry muffins with raspberries or blackberries, or how about grated apple, chopped pear, chopped banana or peaches? These Greek yogurt blueberry muffins have proven so popular that I decided to create a chocolate chip version. Take a look at my recipe for Greek yogurt choc chip muffins also fairly low sugar as well. Add chopped nuts or dried fruit. Add a teaspoon of vanilla extract or almond essence, or some lemon zest. In the mood for a slightly sweeter treat? This post may contain affiliate links from which, at no additional cost to you, I may earn a small commission to keep this site running. Only products I myself would or do use are recommended. I am so excited for these muffins! I have been trying for a while to convert my blueberry muffins into chocolate, and I finally did it! First, I decided to use greek yogurt instead of applesauce, to keep these from crumbling and also ensure a more consistent moisture balance. Applesauce can sometimes be too liquidy, meaning you need more flour, which in turn can make the muffin or bread dry out faster. Greek yogurt brings that moisture without requiring extra flour or cocoa. Second, the obvious change I made was adding cocoa powder. So I looked at a variety of similar recipes as well as my own experiences subbing out some flour for cocoa and settled on this ratio. Talk about lovely cocoa flavor. It is rich without being too dark. Add in chocolate chips and you have a delicious, easy, kid-approved muffin that you can even feel a little good about eating for breakfast—because Greek yogurt! One key part of this recipe is the combination of butter and oil. It stays moist because of the oil, but using half butter helps it stay fluffy, too. Another key to the moisture is the Greek yogurt. Finally, the chocolate flavor. I experimented with how much cocoa to add. Plus, the chocolate chips. They add flavor and texture to these muffins, and are probably my favorite part. Plain Greek yogurt. This helps keep the bread so, so moist for days. Also, use un-flavored, unsweetened, whole milk Greek yogurt. Be sure to sift it and to measure carefully—spoon the flour into the measuring cup then level it off with the flat side of a knife known as spoon-then-level. Cocoa powder. Use plain cocoa, not sweetened. Baking powder. Not baking soda! Baking powder is more delicate and helps this rise without being dense. Be sure these are room temperature so they mix well with the other ingredients! If you forget to take them out ahead of time, you can put them in a bowl of warm not hot water for 15 minutes. I suggest avocado or grape seed oil, as these have a mild flavor but are healthier than vegetable or canola. Use pure! I suggest European style, as it has less water. Be sure to use unsalted, or omit the salt in the recipe. Brown and granulated sugar. Brown sugar helps this stay moist while granulated helped it rise. Transfer the batter to your muffin tray and optionally top with some more chips. Bake for minutes or until tops are just starting to turn golden — do not over bake. Allow to cool in the pan for 10 minutes and then remove to cooling rack. Notes The chocolate chips are optional — you can add in walnuts, raisins etc. Calories: kcal Carbohydrates: 18 g Protein: 5 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 0. Author: Stella. Gluten Free Meditrn Vegetarian. Pin Share Tweet Email. Add a comment Cancel reply Recipe Rating Recipe Rating. Liz September 13, Stella September 13, Kay September 13, Karen September 13, looks lovely but can you convert to grams please.. Stephen September 13, Hi Karen! The grams are on the recipe box — look for the tab that says METRIC. Gaudy September 14, Stella September 14, HI Gaudy, love it! Thanks for trying the recipes out! Kiki September 14, HI Kiki, you dont need to. I leave them on the counter in an airtight container. Jonni Hepler September 14, Stella September 15, Gary Marshall September 15, Jaimie Leonard September 16, |
| Search this site | Allow to cool in the pan for 10 minutes and then remove to cooling rack. Notes The chocolate chips are optional — you can add in walnuts, raisins etc. Calories: kcal Carbohydrates: 18 g Protein: 5 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 0. Author: Stella. Gluten Free Meditrn Vegetarian. Pin Share Tweet Email. Add a comment Cancel reply Recipe Rating Recipe Rating. Liz September 13, Stella September 13, Kay September 13, Karen September 13, looks lovely but can you convert to grams please.. Stephen September 13, Hi Karen! The grams are on the recipe box — look for the tab that says METRIC. Gaudy September 14, Stella September 14, HI Gaudy, love it! Thanks for trying the recipes out! Kiki September 14, HI Kiki, you dont need to. I leave them on the counter in an airtight container. Jonni Hepler September 14, Stella September 15, Gary Marshall September 15, Jaimie Leonard September 16, These came out perfect and delicious! Very filling. Use plain cocoa, not sweetened. Baking powder. Not baking soda! Baking powder is more delicate and helps this rise without being dense. Be sure these are room temperature so they mix well with the other ingredients! If you forget to take them out ahead of time, you can put them in a bowl of warm not hot water for 15 minutes. I suggest avocado or grape seed oil, as these have a mild flavor but are healthier than vegetable or canola. Use pure! I suggest European style, as it has less water. Be sure to use unsalted, or omit the salt in the recipe. Brown and granulated sugar. Brown sugar helps this stay moist while granulated helped it rise. Using both gives you the best of both worlds. Chocolate chips. You can use any kind you like. I used semi-sweet, but dark or milk chocolate would do, too. Melt your butter. Set aside to cool while you mix everything else. Sift and whisk together the dry ingredients. Whisk wet ingredients. Start with the Greek yogurt, oil, vanilla, and egg and whisk well. Stream in the butter, whisking quickly. Whisk in the sugars for 1 minute. This helps them dissolve somewhat before baking. Fold in the dry ingredients. Fold in chocolate chips. Bake for minutes. If it starts to darken too early, tent loosely with foil. You can use the same amount of mashed bananas about 2 medium bananas or pumpkin puree. You can also sub applesauce but will need to add about 2 tablespoons flour to the recipe. I always use a toothpick, but a small knife or kebab skewer will work, too. You want to catch the muffins when they just barely stop being raw, as they will cook a little more in the pan while they cool. The top will not change color as much as other muffins, since the chocolate is already dark. So try to use a toothpick to check for moist crumbs but no raw batter. Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture. I left the garnish off the first time, but I've also made these muffins with just the cinnamon-sugar sprinkled on top, also nice little crunch. My husband loves walnuts and chocolate chips, so today I'm doing the whole garnish on some of the muffins. I've shared these with several others, and they rated raves. Thanks for this recipe, as I like to use yogurt and I haven't liked other recipes for yogurt muffins. see 19 more reviews. Tweaks MOST POPULAR MOST RECENT. I used half whole wheat, real maple syrup in place of sugar, and pecans throughout. Goat kefir instead of yogurt. Matthew F. These are yummy! Enjoyed the first and second day and they are done and DD toddler is asking for me to make more. I made ours gluten free and chocolate free using carob chips! For a half batch here I used 1 cup plain yogurt as in recipe for the wet ingredient. I used the rice flours mentioned in that recipe and a little change in the starches tapioca starch and sweet rice flour, no potato starch but kept to that gluten free recipe for the rest of the dry ingredients. I used a bit of extra baking soda and 1 tbs organic apple cider vinegar instead of the baking powder. I used the butter called for in this recipe plus some canola oil as gluten free needed more, I used a halal vanilla paste, sea salt, brown sugar and the rest. I may make these again the same way. RECIPE SUBMITTED BY. Boomette YOU'LL ALSO LOVE. Lemon Yogurt Muffins. |
| Irresistible Greek Yogurt Muffin Recipe: Swift & Delectable Bites | Kay September 13, Energy drinks with brain-boosting nutrients Mufvins muffins cool in Geek minutes. I will gather the ingredients next time I shop and give them a try. and enjoy! Scrummy the first few times I made these Greek yogurt blueberry muffins. |
Greek yogurt muffins -
Be sure these are room temperature so they mix well with the other ingredients! If you forget to take them out ahead of time, you can put them in a bowl of warm not hot water for 15 minutes. I suggest avocado or grape seed oil, as these have a mild flavor but are healthier than vegetable or canola.
Use pure! I suggest European style, as it has less water. Be sure to use unsalted, or omit the salt in the recipe. Brown and granulated sugar.
Brown sugar helps this stay moist while granulated helped it rise. Using both gives you the best of both worlds. Chocolate chips. You can use any kind you like. I used semi-sweet, but dark or milk chocolate would do, too. Melt your butter.
Set aside to cool while you mix everything else. Sift and whisk together the dry ingredients. Whisk wet ingredients. Start with the Greek yogurt, oil, vanilla, and egg and whisk well. Stream in the butter, whisking quickly. Whisk in the sugars for 1 minute.
This helps them dissolve somewhat before baking. Fold in the dry ingredients. Fold in chocolate chips. Bake for minutes. If it starts to darken too early, tent loosely with foil.
You can use the same amount of mashed bananas about 2 medium bananas or pumpkin puree. You can also sub applesauce but will need to add about 2 tablespoons flour to the recipe. I always use a toothpick, but a small knife or kebab skewer will work, too.
You want to catch the muffins when they just barely stop being raw, as they will cook a little more in the pan while they cool. The top will not change color as much as other muffins, since the chocolate is already dark. So try to use a toothpick to check for moist crumbs but no raw batter.
Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture. In this recipe especially, sifting is needed because cocoa powder tends to be very clumpy and cannot mix properly if not sifted.
I never knew this until I started blogging, but it seriously makes a big difference. Gently spoon your flour into your measuring cup then level it off with the back of a knife.
Trust me! My 4yr old helped and LOVES them also. We even messed up and added the coconut oil with the wet ingredients before adding the dry ingredients. We also used erythritol instead of coconut sugar same amount.
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Order the Home for the Holidays Cookbook. More Blueberry Muffin Recipes: Blueberry Cornbread Muffins with Browned Butter and Honey Jumbo Blueberry Crumb Muffins Blueberry Lemon Poppy Seed Muffins Bake these muffins up for a quick breakfast, fun snack, or lunch box treats! PRINT RECIPE PIN RECIPE.
Prep Time 15 minutes mins. Cook Time 18 minutes mins. Inactive Time 5 minutes mins. Total Time 38 minutes mins. Course Breakfast. Cuisine American.
Servings 12 muffins. Preheat oven to degrees F. Line a cup muffin tin with paper liners; set aside. In a large bowl whisk together flour, sugar, baking powder, salt, and cinnamon; set aside.
In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey. Gently fold the wet mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears.
Fold in the oil. And then fold blueberries. Be sure not to over mix here. Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 16 to 18 minutes.
Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely. Tried it and loved it? I usually lightly spray them with oil to help prevent sticking.
I also start preheating the oven at this point. Step 2: Mix together all the dry ingredients including the sugar in a large mixing bowl. Step 4: Pour the wet ingredients into the dry. Step 6: Fold the blueberries through the mixture gently. Then divide batter between the muffin liners you can fill to the top.
Step 7: Bake for anything from 17 to around 25 minutes. This will depend on the size of the muffins, really. These Greek yogurt muffins are the most successfully tweaked and altered recipe on the site! When they truly are on their last legs, just pop them in the microwave for about 15 seconds before eating.
Spoon over a little extra Greek yogurt why not? and enjoy! Yes, these yogurt muffins freeze really well. Just make sure you cool them completely, then store in freezer bags for up to 3 months. Perfect for a grab-and-go healthy breakfast, or for school lunches or afternoon snacks.
A thousand times YES! You can make these with dairy free Greek yogurt try coconut and dairy free milk, with gluten free flour, with a sugar substitute such as stevia, and even with an egg substitute to make them vegan. As already mentioned, you can even replace some of the oil with more yogurt, and reduce the sugar more if you like.
You can! Simply bake for 10 to 13 minutes, checking after 10 and then every minute after that if not ready. Or check out all my healthier desserts.
Also check out this list of 25 low sugar cakes that still taste great! Hello Susan! Give it a try! Hi Helen, many thanks for your suggestion.
I will gather the ingredients next time I shop and give them a try. Bless you,. Not too sweet. I added a tsp of vanilla and used a mix of cinnamon, brown and white sugar to sprinkle on top. This is definitely my new go-to muffin recipe. I am so thrilled to hear this, Elissa what a beautiful name , and I really appreciate you taking time out of your day to let me know.
Thank you! Sometimes I want a change, what other fruits have you tried that work well? ave you tried grated or chopped apples? Hello Astor and thank you so much for your wonderful feedback. Let me know which you try! Hello Annette! Yes, you absolutely can. Just replace some of the flour for the protein powder.
Start with around a quarter of a cup and see how you go any more and you may change the texture too much. I just made a double batch of this. I had some Chia Oats Yogurt that had been to be used.
I added cubed mango to one batch, a bit of nectarine to part of it and then blue and black berries to the rest. Taking to to work for the crew. It is super soft and I like that there is flexible regarding measurements and what can be added. Hubby loved it too. Super soft. I love the sound of the mango ones.
I hope your colleagues enjoyed them too. Thank you so much for the feedback! Loved how the muffins turned out! For fun, had a 5. This is a keeper of a recipe. Thank you so much for the great feedback, Sharyn, and for letting me know how they turned out with the blueberry yogurt.
I say why not? Hi, these muffins are amazing. May I ask if we can use honey instead of sugar? If so, how much should we use? Hello Bo! Others have tried that before successfully.
Try around a third of a cup since honey is a bit sweeter than sugar. So happy you like them! Do I thaw the blueberries first if using frozen blueberries? Thinking it might slow down the cooking making the time needed to cook them longer if they are frozen when adding?
I have definitely made these with frozen blueberries before straight from frozen. Best healthy blueberries muffins! Super easy to make and my toddlers help me with it. I add sugar on top for the extra sweetness. SO GOOD!!! I added a teaspoon of vanilla.
This is my favorite go to muffin recipe! So good! They tasted AMAZING!!!
Healthy Greek Appetite control supplements and Honey Blueberry Greek yogurt muffins ygurt moist, fluffy, and subtly sweet! Mufffins love this healthy blueberry muffin mufifns for breakfast or as a snack! The protein packed Greek yogurt makes these muffins moist and the honey makes them delightfully sweet. Emphasis on the buttery part, for sure. A muffin without butter just seems wrong. And boring.
I had never made Greek yogurt muffins before, mufrins Greek yogurt muffins seeing a video on TikTok Appetite control supplements decided to Mindful eating and mindful weight management them a mjffins. The first Gfeek attempts were not great, as the batter came out too umffins and did not bake well. However, I think I found the right balance with a recipe shared by Rossana of myhealthywisk. The only difference is that while she makes her muffins with cocoa powder and a cream topping, I make them white and with a chocolate heart. Also, I add a little more yogurt to the batter. Your browser does not support the video tag. 
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