Blueberry Cinnamon Greek Yogurt Muffins

How about starting your day with some blueberry cinnamon Greek yogurt muffins?! These babies are tangy, sweet, and protein packed- I make a big batch and eat them for breakfast all week, yum!

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close up of bitten blueberry muffin

There are few things I love more in the morning than a hot cup of coffee with a delicious baked good. It’s my morning motivation (sorry, your girl is NOT a morning person), so I love to have some breakfast-friendly goodies on hand. These blueberry cinnamon greek yogurt muffins are a perfect example of that – I make a big batch of them at the beginning of the week and enjoy them whenever I need a quick breakfast or snack!

Making Blueberry Cinnamon Greek Yogurt Muffins

These muffins come together fairly quickly, using just a few ingredients that you likely have lying around anyway.

The muffins themselves are made of flour, oil, sugar, eggs, greek yogurt, and a whole lot of blueberries. You can use fresh or frozen, both should work fine. A word to the wise – if you use frozen blueberries, rinse and dry them to ensure you don’t have any ice chunks (which turn into water) going into your muffins.

First, mix your dry ingredients in one bowl and give them a quick whisk together. Then, in a smaller bowl, combine your wet ingredients and mix until you have a uniform, smooth consistency. Pour your wet ingredients into the dry ones and mix thoroughly, until no chunks of flour remain. Lastly, fold in your blueberries gently, just to incorporate them.

If you find that your blueberries tend to sink, you can toss them in a light coating of flour before adding them into the batter.

If you plan to add the crumb topping, do so before baking so it can all meld together. Then, just bake, cool, enjoy!

Variations

These muffins are super easy to mix up since the base is pretty neutral. You can swap the fruit for strawberries, apples, raspberries etc – whatever you like. You could also fill these with chocolate chips and nuts for a decadent dessert. Lastly, you can also skip the topping if cinnamon streusel isn’t your jam.

close up of bitten blueberry muffin

Blueberry Cinnamon Greek Yogurt Muffins

Jacklin Altman
How about starting your day with some blueberry cinnamon Greek yogurt muffins?! These babies are tangy, sweet, and protein packed- I make a big batch and eat them for breakfast all week, yum!
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 271 kcal

Equipment

  • Mixing Bowls
  • Muffin Pan
  • Oven

Ingredients
  

  • 1 cup Greek yogurt
  • 2 cup flour
  • 1/2-3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 cup fresh or frozen blueberries
  • Dash of cinnamon
cinnamon crumb topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 3 tbsp softened butter

Instructions
 

  • Preheat oven to 355 F
  • Spray your muffin tin with cooking spray or line with cupcake wrappers
  • Combine all dry ingredients in one bowl, whisking together
  • Combine wet ingredients in a smaller bowl, and mix into dry until well combined
  • Gently fold blueberries into batter, just until incorporated
  • Pour batter into prepared pan
  • Top with cinnamon crumb mixture, lightly covering each muffin
  • Bake 25-30 min, until tops are golden brown and tester toothpick comes out clean
  • Let cool for 5-10 min, then remove from pan and serve. Enjoy!

Notes

Each muffin is 7 WW SP (blue) without the topping. You can reduce the oil slightly to lower points as well!

Nutrition

Calories: 271kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 10gCholesterol: 49mgSodium: 287mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 154IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword dessert, breakfast, muffins, muffin, blueberry, greek yogurt
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