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Olive Oil and Greek Yogurt Blueberry Muffin Recipe

Blueberry Muffins are 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!

One blueberry muffin topped with streusel toppings sided with blueberries on a blue decorative plate.

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!

 Blueberry cake topped with streusel toppings, blueberries, and mint on a white tray.

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 in Pyrex dish of coffee cake.

Olive Oil & Greek Yogurt Blueberry Muffins

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

  • melted butter cut up
  • flour, all-purpose
  • sugar, granulated

How to Make Blueberry 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.

How to make streusel topping by adding all the ingredients into a food processor on high until coarse crumbs form.

  • 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.

How to add flour, salt, baking soda and mix together by folding everything together.

  • Toss blueberries with 1 tablespoon flour until evenly coated.
  • Add to the batter and carefully fold the blueberries in.

How to add blueberries to batter mixture and fold together.

  • Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.

How to use an ice cream scoop to fill muffin liners and sprinkle 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.

How to fill a dish with batter and spread it around into an even layer and sprinkle streusel topping on top.

  • Remove from oven and allow to cool before serving.

Stacked blueberry muffins with streusel toppings on a white tray.

So what are you making or baking with your blueberries this summer?

Olive Oil & Greek Yogurt Blueberry Muffin Recipe

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

  • 3 cups flour all purpose
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup olive oil could be substituted with vegetable oil
  • 1 1/2 cup sugar granulated
  • 2 eggs
  • 1 cup Greek Yogurt
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries fresh or frozen + 1 Tbsp flour

Streusel Topping

  • 5 Tbsp cold butter cut up
  • 3/4 cup flour all purpose
  • 1/2 cup sugar granulated

Instructions

  1. PREP: Preheat oven to 425F 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:

  1. 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.

Make the Cake

  1. In a bowl of a mixer fitted with a paddle attachment combine oil, eggs, and sugar until well combined. Add Greek Yogurt and lemon juice then stir again until smooth.

  2. Add flour, salt, baking soda and baking powder and with minimal amount of strokes, fold everything together.
  3. Toss blueberries with 1 tablespoon flour until evenly coated. Add to the batter and carefully fold the blueberries in.

  4. Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.
  5. Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.
  6. 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.
  7. Remove from oven and allow to cool before serving.

Recipe Notes

Given amount of 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 242 Calories 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.

Bon Appetit & Happy Pinning

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Kumari

    Hi,
    Lovely cakes. Looks very inviting. Must try soon. Can I use almond flour instead of all purpose flour?
    Thank you

    · Reply
  • April L.

    Wow, now I’m hungry as hell. 😀 You took some really amazing pictures!

    · Reply
  • Ashley

    I’m planning to make these as a Valentine’s treat for my Grandma, but I want to see if I can boost the nutrition content even further by subbing some honey in for white sugar. Have you ever experimented with that? =)

    · Reply
  • National Fertility Awareness Week is here. Let’s shout about it! - Your Fertility Journey

    […] Don’t forget you can always have your own event too. What about getting involved in the Great Cake Bake using National Fertility Awareness Week cake toppers? Not sure what to bake? Then here’s a link to a fab little muffin recipe just perfect for the occasion https://letthebakingbegin.com/2014/07/olive-oil-greek-yogurt-blueberry-muffin-recipe/ […]

    · Reply
  • […] blueberry muffins with olive oil, yogurt and streusel topping. The recipe I used is adapted from Letthebakingbeginblog.com and I love the way these muffins turned out.  If you are a foodie like me, Marina’s blog […]

    · Reply
  • Marlene

    How much would you use to sub part whole wheat flour to up the fiber content? Thanks

    · Reply
    • To be honest, I have no idea. I have never done that before. But I think may be 1/4 of 1/5 of the whole amount shouldn’t be too bad.

      · Reply
  • Mira L

    Thanks for the recipe, these look delicious! I made blueberry muffins last week, but your recipe is another excuse for me to make them this weekend 🙂 I like the texture, when I make them with olive oil or coconut oil, also baking to me is much easier when using frozen blueberries.

    · Reply
    • Hi Mira!
      Let me know how it all goes 🙂 Yes, folding the frozen blueberries is definitely easier into the dough 🙂

      · Reply
  • Julia

    Hi Marina, I made this last night and everyone loved it. Although I had to use sour cream instead of Greek yogurt since i didn’t have any on hand but i will definitely have to try this recipe with yogurt next time. Thanks for great recipe.

    · Reply
    • Yes, this recipe is very versatile and you can use pretty much any ingredients that you have! Glad to hear that you liked these muffins!

      · Reply
  • Katya @ Little Broken

    Hi Marina. These look absolutely delicious. Love the olive oil addition to the recipe. Will have to try. We love blueberries in this house, especially those extra large crazy ones!

    · Reply
    • Hi Katya,
      I bought a box of blueberries last week and that is exactly what I called them – the “large crazy ones”)) Thanks for commenting!

      · Reply
  • Briana Thomas

    Hi! I *love* the look of your blog! I’ve been wanting to switch over to WordPress.org myself and was wondering if you could tell me what theme you’re using. Also, what ad service do you use? Keep up the great work; I love your cakes especially. 🙂

    Briana

    · Reply
    • Hi Briana,
      Thank you!
      If you go to the bottom of my blog you will find links to the theme that I am using and more info about it (Modern Blogger Pro Theme).
      As for the ad service I use Adsense, Blogher and Lijit.
      Hope this helps.

      · Reply
  • Valya of valyastasteofhome.com says

    Yummy! I love muffins and blueberries. Definitely will try it.:)

    · Reply
  • chelslovesjosh

    These are gorgeous! I love your cake stand!

    · Reply
    • Thanks Chels! I originally bought it at a Valentine’s clearance sale))

      · Reply
  • valentina

    Love blueberry muffins. Will give these a try. Thanks for the recipe.

    · Reply

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