Blueberry Lemon Greek Yogurt Muffins

Grace Derocha, registered dietitian and certified diabetes educator, shares her take on a healthier blueberry muffin recipe.

Photo Credit: A Healthier Michigan

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  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup plain Greek yogurt
  • ½ cup coconut palm sugar
  • ¼ cup unsweetened applesauce
  • ½ tablespoon coconut oil
  • 2 tablespoons milk or milk substitute of choice
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 medium lemon
  • 2 large eggs
  • 1.5 cups of fresh blueberries

Blueberry Lemon Greek Yogurt Muffins

1. Preheat oven to 350 degrees F. Prepare muffin tin with cooking spray or with cupcake liners. Set aside.
2. Mix both flours, baking powder, and salt in a medium-sized mixing bowl.
3. Use a large mixing bowl to combine Greek yogurt and sugar until fully dissolved and smooth. Add applesauce, oil, milk, honey, and vanilla, lemon juice and zest. Mix well. Add eggs one at a time, beating and mixing thoroughly.
4. Slowly add flour mixture, mix gradually until fully combined. Then fold in blueberries.
5. Divide batter amongst 12 muffin cups, filling ¾ full. Note that batter will be thick.
6. Bake muffins for 20-22 minutes, until toothpick tested in center of muffin comes clean.
7. Cool muffins in pan for 10 minutes before cooling on baking rack. Enjoy!

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