Blueberry Muffinsare made with Olive Oil and Yogurt which makes them very moist and tender. This recipe is also healthier than a traditional blueberry muffin recipe, but this time healthier doesn’t mean less delicious. These are our favorite breakfast muffins!
Healthy Blueberry Yogurt Muffins –
It’s blueberry season! What does it mean? It means that you should stuff your face with as much blueberry as you can, and when it doesn’t fit in the form of blueberries anymore, make blueberry muffins or blueberry coffee cake, or both like I did!
You’re probably saying – ‘but muffins are not good for my beach body I’ve been working on all winter’ and of course, I will agree with you, well partially.
Because, these are not just any muffins though, they are made with olive oil and Greek Yogurt in addition to the antioxidant-rich blueberries. If there’s ever a muffin that you want to make, this is it!
Why use oil and yogurt in this Muffin Recipe
Using olive oil in this recipe produces a very light and cake-like crumb, while the Greek Yogurt keeps this Blueberry Muffin/Coffee Cake super moist. Plus, if you use Extra Virgin Olive oil as I did, then the cake itself will have no olive oil flavor or smell.
Also, if you don’t have a muffin pan you can bake this Muffin batter in a Pyrex glass dish and then cut it into squares like a coffee cake. In fact, with one batch you can make both. I made 12 muffins and one 9 in x 9 inPyrex dish of coffee cake.
Ingredients for the Blueberry Muffins with oil :
- all-purpose
- baking powder
- baking soda
- salt
- olive oil (could be substituted with vegetable oil)
- sugar, granulated
- eggs
- Greek Yogurt
- fresh lemon juice
- blueberries, fresh or frozen + 1 Tbsp flour
Streusel Topping
- meltedbutter cut up
- flour, all-purpose
- sugar, granulated
How to MakeBlueberry Muffin Recipe:
- Preheat oven to 425F degrees. Put the baking rack in the middle.
Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with non-stick spray.
How to Make the Streusel Topping:
- Combine cold cubed or cut up butter with flour & sugar and process in the food processor on high until coarse crumb forms.
- Alternatively, use a knife to cut butter into the flour and sugar mixture until coarse crumb forms.
Refrigerate until ready to use.
- In a bowl of a mixer combine oil, eggs, and sugar. Using paddle attachment mix until smooth mixture forms. Add Greek Yogurt and lemon juice and stir again until the mixture is smooth.
- Add flour, salt, baking soda, and baking powder and with a minimal amount of strokes, fold everything together.
- Toss blueberries with 1 tablespoon flour until evenly coated.
- Add to the batter and carefully fold the blueberries in.
- Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.
- Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.
Given amount of ingredients will either make one 9×12 Pyrex dish or 12 muffins and one 9×9 Pyrex dish. - Bake in preheated oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes for muffins or 35-45 minutes for the coffee cake in the Pyrex dish.
- Remove from oven and allow to cool before serving.
So what are you making or baking with your blueberries this summer?
Other Coffee Cakes to try!
Olive Oil & Greek Yogurt Blueberry Muffin Recipe
5 from 4 votes
The best blueberry muffins recipe made with Greek yogurt, olive oil, and fresh blueberries.
Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: blueberry muffins, healthy muffins
Calories: 242 kcal
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 18 muffins
Ingredients
- 3cupsflourall purpose
- 1tspbaking powder
- 1/2tspbaking soda
- 1/2tspsalt
- 1cupolive oilcould be substituted with vegetable oil
- 1 1/2cupsugargranulated
- 2eggs
- 1cupGreek Yogurt
- 2tablespoonsfresh lemon juice
- 2cupsblueberriesfresh or frozen + 1 Tbsp flour
Instructions
PREP: Preheat oven to 425°F degrees with the baking rack in the middle.Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with nonstick spray.
Make the Streusel Topping:
Combine 5 Tbsp cold cubed or cut up butter with 3/4 cup flour & 1/2 cup sugar and process in the food processor on high until coarse crumb forms.Alternatively, use a knife to cut butter into the flour and sugar mixture until coarse crumb forms. Refrigerate until ready to use.
Make the Cake
In a bowl of a mixer fitted with a paddle attachment combine 1 cup oil, 2 eggs, and1½ cups sugar until well combined. Add 1 cup Greek Yogurt and 2 Tbsp lemon juice then stir again until smooth.
Add 3 cups flour, ½ tsp salt, ½ tsp baking soda and 1 tsp baking powder and with minimal amount of strokes, fold everything together.
Toss 2 cups blueberries with 1 tablespoon flour until evenly coated.Add to the batter and carefully fold the blueberries in.
Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.
Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.
Bake in preheated oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes for muffins or 35-45 minutes for the coffee cake in the Pyrex dish.
Remove from oven and allow to cool before serving.
Recipe Notes
Givenamountof ingredients will either make one 9x12 Pyrex dish or 12 muffins and one 9x9 Pyrex dish.
Nutrition Facts
Olive Oil & Greek Yogurt Blueberry Muffin Recipe
Amount Per Serving (3 g)
Calories 242Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 139mg6%
Potassium 90mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 135IU3%
Vitamin C 1.6mg2%
Calcium 33mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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