These easy blueberry muffins are bursting with delicious blueberry flavor. Greek yogurt in the muffin batter keeps these moist and tender while the coarse sugar on top adds a nice crunch and sweetness to the muffins. Make them in under thirty minutes for a delicious brunch or breakfast treat the whole family will love.
I’m a sucker for a good blueberry muffin. I grew up eating the boxed kind with artificial blueberries inside – I’m sure you know the kind. They had blueberry flavor but no real blueberries.
So when I had real bakery style blueberry muffins, it was always a huge treat. These Greek yogurt blueberry muffins are just as good as any of the bakery ones I’ve tried, and the best part is that you can make them right at home!
And they just might be the most moist blueberry muffins you’ve ever tasted, maybe even the most moist homemade muffins period (although these cranberry orange muffins are pretty amazing). Plus, using the yogurt makes for a healthier muffin although I’m not sure there’s such thing as a totally healthy blueberry muffin.
Just like most muffin recipes, this one uses ingredients you likely already have on hand other than maybe the fresh berries, but those are readily available at every grocery store!
Or even better if you can find them at a Farmer’s Market during blueberry season – that’ll give you the most amazing flavor in these muffins. Buy double and whip up a batch of these lemon blueberry muffins while you’re at it!
These would be great served for breakfast, an upcoming brunch, or any event where you need to bring something to share like a baby shower or bridal shower!
Why You’ll Love This Recipe
- Moist muffins – the addition of the whole milk yogurt in these muffins keeps the crumb moist and tender without the need to add vegetable oil or olive oil.
- Good for a crowd – these are perfect if you need to serve a lot of people because they’re super easy to make! Just double or even triple the recipe to make more. They also store AND freeze well.
- Sweet topping – the coarse sugar on top of these gives them the perfect amount of sweetness to counteract the sometimes sour taste of blueberries.
- Greek yogurt – you want to use plain yogurt for this not something flavored (so not blueberry Greek yogurt and not even something with just an add-in like Greek honey vanilla yogurt). I also recommend getting the full fat kind to keep these as moist as possible. This recipe calls for 2/3 cup of yogurt so you can either buy a big container and measure it out or just get one of the individual 5.5 ounce containers.
- Coarse sugar – I like to sprinkle coarse sugar on top of the muffins but this is optional depending on your taste preference. If you don’t like the sweet sprinkle on top, you can skip this. Just don’t blame me when they’re not the best muffins they could be! Or if you can just use a little less sugar on top.
- Blueberries – use fresh blueberries if at all possible. If you have to use frozen blueberries, make sure they are thawed and strained so there is no additional water from the thawing process in the blueberries. Any extra liquid can totally throw off the measurements for these blueberry muffins. Also, the frozen blueberries might stain the batter so be ready for green muffins!
- Butter – you want to use unsalted butter that has been softened to room temperature. Just let it sit out for 30-60 minutes before you’re ready to make the muffin batter.
- Flour – these are best with all purpose flour.
- Allspice – if you don’t like allspice, you can substitute this with cinnamon instead.
How to make blueberry muffins with yogurt
These are pretty easy to make but a few tips and tricks can help keep them as moist as possible rather than dry (like muffins can be). It’s a pretty basic muffin recipe but those little tips can turn these into the best blueberry yogurt muffins you’ll ever try!
Heat oven to 450°F and line a muffin pan with muffins liners or grease each well with non-stick cooking spray. I prefer the paper liners but greasing works okay too.
You won’t bake the muffins at 450 degrees for the entire time, but you will begin your bake time there.
To start you’re going to combine flour with other dry ingredients. To do this, sift together 1½ cups of the flour with the baking soda, baking powder, and salt in a medium mixing bowl and set aside.
In a large bowl, cream together the butter and half cup sugar until they’re light and creamy. Then add in the eggs, yogurt, and vanilla extract.
Then, gently fold the dry ingredients into the wet ingredients until it’s mixed together and you no longer see dry ingredients but pay attention and don’t keep mixing once they’re mixed together. Overmixing can cause dry muffins and you want moist and fluffy muffins.
The batter will be lumpy and that’s totally normal!
Now it’s time to grab that key ingredient!
In a small bowl, toss the blueberries with the remaining teaspoon of flour until completely coated. Add them to the batter and fold them in with a rubber spatula, gently so you don’t break all the blueberries.
Add a level ¼ cup of batter to each of the muffin cups in the muffin tin (I like to use a medium cookie scoop to do this) and top batter with additional blueberries and coarse sugar, if desired.
Now REDUCE THE HEAT TO 375°F and bake for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
Starting the oven at 450 and reducing right before putting the muffins in the oven will give you the nice domed look you see on bakery muffins. If you forget, they still bake okay at 375 for the entire bake time.
Allow the warm blueberry muffins to cool in the pan for a few minutes before removing from the muffin tin and placing on a wire rack (or any other cooling rack) to cool completely.
Enjoy these delicious homemade blueberry muffins plain, with butter, or even with some blueberry compote (kind of like blueberry jam).
Bake the muffins at 375 degrees for about 20 minutes if you don’t care about the nice domed top.
Use room temperature eggs for a finer crumb. However, using cold eggs won’t change the texture too much in this recipe if in a hurry.
Store muffins in an airtight container at room temperature for two days.
Make mini muffins by using mini muffin tins and baking for 10-12 minutes. Kids love popping the mini blueberry muffins in their mouth as a breakfast snack!
You can freeze these muffins by allowing them to come to room temperature then putting them in a large freezer bag in a single layer and squeezing out any excess air. You can also wrap the muffins individually with plastic wrap before placing in the bag. Store in the freezer for up to 3 months. Thaw at room temperature.
Adding yogurt to muffins serves as a replacement for the traditional vegetable oil in muffins and keeps muffins nice and moist.
Frozen blueberries tend to bleed their color (and the excess liquid from the thawing process) into the muffins, which can change the color of the batter and leave you with greenish looking muffins. They’ll taste fine, just not look as appetizing.
Blueberry muffins would be great served with some sort of protein like eggs or bacon, fresh fruit, and a glass of fresh squeezed orange juice. Really they’re good with pretty much any breakfast items or just on their own.
More Muffin Recipes
- Best banana chocolate chip muffins – the easiest and most delicious banana bread muffins, plus they have chocolate!
- Nutella muffins – a chocolate muffin filled with a delicious chocolate Nutella center.
- Pumpkin cream cheese muffins – pumpkin muffins that taste like a mix between pumpkin pie and cheesecake!
- Egg breakfast muffins – easy egg muffins with a hash brown crust- they’re crunchy, flavorful, and delicious!
- Breakfast biscuit cups – breakfast muffins that start with a biscuit base!
Blueberry Muffins with Yogurt
- 1 ½ cups all-purpose flour + 1 tsp (divided)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 TBS unsalted butter (softened)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- ⅔ cup plain Greek yogurt (or one 5.5oz container)
- 1 tsp vanilla extract
- ¾ cup blueberries (plus extra for topping if desired)
- 2 TBS coarse sugar (optional topping)
- Preheat the oven to 450°F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside.
- In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, and salt. Set aside1 1/2 cups all-purpose flour + 1 tsp, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- In a large bowl, cream together the butter and sugar.3 TBS unsalted butter, 1/2 cup granulated sugar
- Add in the eggs, yogurt, and vanilla.2 large eggs, 2/3 cup plain Greek yogurt, 1 tsp vanilla extract
- Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
- In a small bowl, toss the blueberries with the remaining teaspoon of flour until completely coated. Fold the blueberries into the batter.1 1/2 cups all-purpose flour + 1 tsp, 3/4 cup blueberries
- Add a level ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired.2 TBS coarse sugar
- REDUCE THE HEAT TO 375°F and baking for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
- Allow to cool in the pan for a few minutes before removing and enjoying. Serve plain or with butter.