Blueberry Greek yogurt muffins

One of my favourite websites to search for new recipes is Organize Yourself Skinny. Usually, I’m in the market for bread or loaf recipes, but this past weekend I felt like muffins.

It’s been about six months now, since I started making my own snacks instead of buying them at the grocery store. The calorie content might be about the same, but I can control the quantities and the ingredients. Overall, I feel like this is just a healthier way to snack.

One thing to note is that the original recipe on OYS included a powdered sugar glaze for each muffin. I didn’t end up doing that, as I felt the muffins were good enough without it. So, each muffin came in at 156 calories without the glaze.


  • 1 cup whole wheat flour
  • 1 cup white all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoon canola oil
  • 1 teaspoon pure vanilla extract
  • ⅓ cup sugar
  • 1 cup vanilla Greek yogurt
  • ½ cup orange juice
  • 1 ½ cups blueberries
  • Cooking spray
  • ¼ cup powder sugar
  • 1-2 teaspoons 1% milk


Turn oven on to 400 degrees.

In a large bowl mix together flours, baking powder, baking soda, and salt. Make a well in the center and set aside.

In a separate bowl lightly beat the egg then mix in the canola oil, vanilla extract, sugar, Greek yogurt, and orange juice.

Pour the wet mixture into the well of the dry mixture and stir just until combined. You don’t want to over mix the batter or it will be tough.

Gently fold in the blueberries.

Divide the batter among a 12 cup muffin tin sprayed with cooking spray. I found it helpful to use a cookie scoop.

Bake for 15 – 18 minutes or until light brown on top and toothpick comes out clean when inserted into a muffin. Take out and let cool in pan for 5 minutes.

blueberry muffin



About Amanda Hope

Communications professional. Book lover. History nerd. Runner. Tea drinker. Musician. Proud 'Pegger.
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