Blueberry Muffins with Greek Yogurt (low sugar & kid-friendly)
These bakery-style blueberry muffins with Greek yogurt are high in protein, naturally sweetened, and perfect for toddlers, lunchboxes, or cozy mornings.
Ingredients
- 2 cups all-purpose flour or gluten-free 1:1 baking flour king arthur measure for measure or bob’s red mill 1:1
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain greek yogurt or thick dairy-free if needed
- ½ cup milk dairy or non-dairy
- ¼ cup maple syrup or honey ⅓ cup for more sweet or sub with ripe mashed banana or applesauce for no added sugar
- ¼ cup melted butter or olive oil
- 2 large eggs or sub with flax eggs
- 1½ teaspoons vanilla extract
- 1 cup fresh or frozen blueberries personally love frozen wild blueberries
- coconut or brown sugar optional for sprinkling on top
Instructions
- Preheat oven to 350°F and line a mini muffin tin (you’ll need 2-3 trays or bake in batches) with paper liners or grease well.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt. Mix in the Greek yogurt, milk, maple syrup (or honey), melted butter or oil, eggs, and vanilla until smooth.
- Fold in the blueberries by gently mixing in.
- Scoop the batter into the mini muffin cups, filling each about ¾ full. Sprinkle with coconut sugar if using.
- Bake for 12-14 minutes, or until the tops are lightly golden and a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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