Blueberry & Apricot Yogurt Muffins

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Blueberry muffins are one of the few baked goods that my husband will actually willingly reach for if we have them on hand, so I recently baked up a batch for him to dip into before his daily early morning commute. A couple of fresh apricots were looking lonely on the counter as I mixed up the batter, so I tossed those in as well.

Two of summer’s produce staples – blueberries and apricots – go beautifully together, and make these yogurt muffins perfect for breakfast-on-the-go (or as part of a leisurely brunch when lightly toasted and paired with eggs and fruit).

Blueberry & Apricot Yogurt Muffins

The main source of moisture in these soft & cakey muffins is Greek yogurt, which is obviously a healthier alternative to loads of butter, though a bit of neutral-flavored oil is added to ensure a delicate crumb.

While on the topic of texture, I never cease to be impressed with how fluffy baked goods can turn out when using whole wheat pastry flour! It’s true that I’ve become used to baked goods and desserts made with this soft 100% whole wheat flour, but I still think that you could easily fool any white flour-loving person by subbing in whole wheat pastry flour. It’s my go-to flour for all types of baking, and I urge you to try it if you haven’t already!

Blueberry & Apricot Yogurt Muffins

The urge to bake struck me on a particularly hot & humid morning last weekend for some reason, and now that we’re nearing autumn, the baking bug is biting me even harder.

Blueberry & Apricot Yogurt Muffins

What to bake next?!

Blueberry & Apricot Yogurt Muffins

Blueberry & Apricot Yogurt Muffins

Blueberry & Apricot Yogurt Muffins

by Lauren Zembron (inspired by Stonyfield Farm’s Strawberry Muffins)

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake bread breakfast snack vegetarian blueberries apricots greek yogurt summer

Ingredients (12 muffins)

  • 2 cups whole wheat pastry flour
  • 1/4 cup unrefined sugar, such as evaporated cane juice
  • 1/4 cup lightly packed brown sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, preferably organic
  • 1 cup plain 2% Greek yogurt
  • 1/4 cup neutral-flavored oil
  • 2 Tbsp milk (I used skim)
  • 1 tsp pure vanilla extract
  • 1 cup blueberries, preferably organic
  • 2 ripe but firm fresh apricots, preferably organic, pitted and diced


Preheat oven to 375°F. Lightly grease or line a 12 cup muffin tin.

In a large mixing bowl, sift together the flour, both sugars, baking soda, and salt.

In a medium mixing bowl, whisk together the eggs, yogurt, oil, milk, and vanilla extract until well combined.

Pour the wet ingredients in to the dry and stir just until combined. Fold in the blueberries and diced apricots.

Evenly divide the batter amongst the prepared muffin cups.

Bake for 15-20 minutes, or until the muffins are golden brown and a wooden tester inserted into the center of a muffin comes out clean.

Nutritional Information per muffin:

180.6 calories, 6.1 grams fat, 0.8 grams saturated fat, 3.1 grams fiber, 12.8 grams sugars, 4.8 grams protein

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