Homemade blueberry muffins are a classic and for good reason - they are absolutely delicious! These blueberry yogurt muffins are a twist on the classic recipe. I really wanted to create the perfect recipe that is easy to make and has everything you expect from a blueberry muffin, plus I added Greek yogurt to make them extra moist.
This muffin recipe is simple and pretty much fool-proof to make. It produces soft, moist muffins with a crisp golden coating and juicy blueberries in every bite! This is a quick and easy recipe that is perfect for a tasty breakfast or snack.
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Why You Will Love These Blueberry Yogurt Muffins
- They are packed full of blueberries so you are guaranteed sweet fruity blueberry flavor in every bite!
- The batter is a nice thick consistency so the blueberries are distributed throughout the muffin and don't sink to the bottom.
- The yogurt and the oil in this recipe give these muffins the perfect light and moist texture.
- It is a one-bowl recipe, so it is super quick and easy to make with minimal mess.
WHY ADD YOGURT TO MUFFINS?
Yogurt (or sour cream) keeps baked goods fluffy and moist. Here's how:
- The acidic property of yogurt reacts with the baking soda/baking powder in the recipe which then makes the muffins rise and be light in texture.
- The creamy, tanginess of the yogurt makes the muffins more flavorful and richer.
- The creaminess and fats in the yogurt help to keep the muffins tender and moist.
How To Make Blueberry Yogurt Muffins
These yummy muffins couldn't be easier to make! It is a simple muffin recipe that can be made in minutes with amazing results. To make them, follow the simple instructions below or find the full recipe at the end of this post.
STEP 1: Preheat your oven to 375F/180C and line a muffin pan with paper liners. Then, whisk together the wet ingredients in a large mixing bowl, except for the yogurt.
STEP 2: Once well combined, add the dry ingredients and the yogurt. Whisk together until just combined - be sure to not over mix the batter.
STEP 3: Add the fresh blueberries to the batter and stir gently to combine.
STEP 4: Fill the muffin tin lined with muffin papers with the batter. Fill each liner ¾ of the way full.
Sprinkle with light brown sugar over top and bake!
Recipe Tips And Tricks
- Use firm, sweet blueberries for best results. Mushy blueberries will fall apart in the batter.
- Don't over mix the batter when folding in the blueberries as this will create a tougher texture when baked.
Storage
These blueberry yogurt muffins can be stored in an airtight container at room temperature for up to 3 days.
Alternatively, they can be kept frozen in an airtight container for up to 3 months.
More muffin recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Blueberry Yogurt Muffins
Ingredients
- ⅔ Cup Light Brown Sugar plus extra for topping
- 2 Eggs
- ½ Cup Oil
- ¼ Cup Milk
- 1 Tablespoon Vanilla Extract
- 1 ¼ Cup All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ Cup Greek Yogurt
- 1 Cup Fresh Blueberries
Instructions
- Preheat oven to 375 °F (191 °C) and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick cooking spray.
- In a large mixing bowl, whisk together the brown sugar, eggs, oil, milk, and vanilla extract.⅔ Cup Light Brown Sugar, 2 Eggs, ½ Cup Oil, ¼ Cup Milk, 1 Tablespoon Vanilla Extract
- Once well combined, add the flour, baking powder, and yogurt. Whisk until just combined.1 ¼ Cup All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ Cup Greek Yogurt
- Fold in the blueberries with a wooden spoon or spatula. Do not over mix.1 Cup Fresh Blueberries
- Fill the prepared muffin pan with the batter, filling each liner ¾ of the way full. Sprinkle with the extra sugar.
- Bake for 20 - 25 minutes, until the tops spring back when gently poked. Remove from the oven and cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.
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