Easy blueberry muffins will quickly become a go-to muffin recipe. They are made lighter with Greek yogurt and bananas along with gluten-free flour, and oil. A family favorite!
Rather than whole milk, use plain Greek yogurt.
Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a thicker consistency than regular yogurt. Greek yogurt is naturally lower in sugar than unstrained yogurt because the straining process reduces the amount of lactose. Greek yogurt is also a higher protein and lower in carbs than regular yogurt.
More reasons to make the swap? Greek yogurt’s creaminess helps keep baked goods moist, it provides a delicious tanginess, and its acidity helps activate baking soda which helps make baked good light and fluffy.
Use fruit puree for added sweetness
Fruit purees are a simple way to cut back on added sugar in baked goods. You can safely replace 1/3 – 1/2 of the called for sugar in a recipe with a fruit puree.
Ideas include mashed bananas like found in this recipe, applesauce, or pureed pears, figs, or dates.
Tips & Tricks
1. Whisk or Sift Dry Ingredients
In days of past, flour was sifted not only to aerate but to separate out any bugs or left hind husks. Nowadays, flour is processed more thoroughly and this is not necessary. However, a simple whisking is needed to add air and combine the dry ingredients.
2. Blend Wet and Dry Ingredients separately
Baking is a science, and because of this, there are certain rules that need to be followed.
Over mixing batters and dough will toughen and strengthen the gluten in the flour which yields tougher baked goods, not the light and fluffy product you desire.
By mixing the dry ingredients together first, and then doing the same with the wet ingredients, once combined, very little mixing is needed. The less you mix the flour the less gluten has a chance to develop and you end up with a fluffier and light end product!
More Kid-Friendly Muffin Recipes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Easy Blueberry Muffins
- 2 1/2 cups all purpose gluten-free flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoon baking powder ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups plain Greek Yogurt
- 2 overripe medium bananas, mashed
- 2 eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla ✅
- 1 1/2 cups frozen blueberries ✅
- Preheat the oven and prep the pan. Preheat the oven to 400°F. Prepare muffin tins with non-stick cooking spray.
- Whisk the dry ingredients. In a medium-sized bowl, whisk flour, sugar, baking powder, baking soda, and salt together.2 1/2 cups all purpose gluten-free flour, 1/2 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Prep the berries. Place frozen blueberries in a small bowl. Measure 2 tbsp. of the dry flour mixture, stir into blueberries. This helps prevent the berries from sinking to the bottom of the muffin.1 1/2 cups frozen blueberries
- Mix the wet ingredients. In another medium-sized bowl, whisk yogurt, mashed bananas, eggs, oil, and vanilla.1 1/2 cups plain Greek Yogurt, 2 overripe medium bananas, mashed, 2 eggs, 1/4 cup vegetable oil, 2 teaspoons vanilla
- Combine. Add wet ingredients to dry ingredients and stir until just blended. Gently fold blueberries into the batter. Divide batter into muffin tins. The recipe makes 18 large muffins or 12 large & 12 mini muffins.
- ⭐️Bake. Bake at 400°F for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Check mini muffins after 12-15 minutes.