Preheat the oven to 375 degrees. This blueberry greek yogurt muffin recipe is adapted from The Complete Cooking Light Cookbook. Use your favorite type of dairy free milk and yogurt in this recipe to make dairy free lemon blueberry muffins; To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg. https://www.savorynothings.com/greek-yogurt-blueberry-muffins Healthy Blueberry Greek Yogurt Muffins made with whole wheat flour, greek yogurt, naturally sweetened with maple syrup and just a touch of heart healthy avocado oil (or coconut oil!). A good coating of non-stick cooking spray does the trick. https://www.thediaryofarealhousewife.com/greek-yogurt-blueberry-muffins Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside. The cookbook is an oldie but definitely a goodie with over 1000 recipes – yep one thousand! You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high. It makes these blueberry muffins ultra moist on the inside, but still crispy and brown on the outside. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey. Ingredients 1 3/4 cups whole wheat pastry flour or white whole wheat flour https://www.stonyfield.com/recipes/blueberry-yogurt-muffins Make it vegan: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Preheat oven to 425 degrees. https://www.tasteofhome.com/recipes/blueberry-yogurt-muffins Well after much deliberation and a vote from congress – I mean my kids and hubby – I decided to make blueberry yogurt muffins. Prepare a muffin tin with paper liners. Set aside. Instructions. The secret to these muffins is using greek yogurt. 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