Recipe For Blueberry Yogurt Muffins

These blueberry yogurt muffins are seriously the best! They are so moist and tender, buttery, and are packed with blueberries. The key to the best blueberry muffins is using yogurt, lemon zest, and not skimping on blueberries. These muffins have an almost plush texture, crunchy brown sugar tops and it’s so hard to stop eating them. This recipe is so simple, you only need 1 bowl and a whisk (and no mixer). If your looking for perfect blueberry muffins, look no further – these are our favorite!

This blueberry muffin recipe uses regular ingredients that you will find in any grocery store (flour, eggs, baking powder, baking soda, yogurt, sugar, butter, vanilla, blueberries). I would only like to talk a little bit about the following ingredients:

Yogurt – it’s the key ingredient to moist muffins with a tender crumb. It’s way better than milk and sour cream. I also tried these muffins with sour cream and like them much better with yogurt. You can use sour cream instead if this is what you have on hand but add 1 tablespoon less flour since sour cream is a little bit thicker than yogurt. Use regular good-quality thick yogurt (not bad-quality yogurt that is completely runny) but not Greek yogurt which is way too thick for this recipe (you would also need to add a little bit less flour).

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Lemon zest – it’s necessary for this recipe. The amount of lemon zest added just elevates the blueberry flavor without tasting overly lemony.

Butter vs oil – usually it is preferred to add oil to baked goods because it makes them more moist. It’s a good idea to add it to spiced cakes (like this carrot layer cake) or chocolate cakes when the difference in flavor is not that noticeable. These muffins are already very moist thanks to yogurt and lots of blueberries so adding oil is really not necessary! Butter adds here such a wonderful flavor.

Blueberries – I prefer to use fresh. You can also use frozen, but don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter.

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For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.

You can also bake these muffins in a large-sized muffin pan – you will get 8 jumbo muffins. You will need to bake them longer.

You can also use a mini size muffin pan to bake these as mini muffins – you will get about 18-20 mini muffins. You will need to bake them for a shorter period of time.

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This recipe is very forgiving and easy to measure with measuring cups but I would like to just bring to your attention how I measure flour. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.

If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g (scooping the flour directly into the measuring cup compacts it so you have more flour in your cup).

Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time (you don’t have to weigh all the ingredients, just the flour, all the other ingredients are fine to measure with cups!).

Best Blueberry Yogurt Mini Muffins Recipe

Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).

STEP 5: Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don’t overmix the batter.

Store these muffins in a tightly closed container for up to 2 days (after this time the fruit starts to look not so appetizing). They are the best on the day they are made.

Blueberry Yogurt Muffins Recipe

How to freeze blueberry muffins: You can freeze these muffins for up to 6 months. Cool them completely then wrap each muffin in plastic foil and put in the freezer. Thaw in the fridge and warm up in the oven or bake at 320°F/160°C straight from the freezer until thawed and warm.

Blueberry muffins from a bakery are usually large and have nice tall domes. To achieve such a result we would need to make a thicker batter by adding more flour but this also results in drier muffins. I love nice, tender, and moist muffins, so moist that you wouldn’t even think of spreading them with butter (!) so the batter in this recipe is not very thick.

Muffins from this recipe come out more flat than those from a bakery but I actually love these crunchy edges and crackly sugary top so it’s a win-win for me!

Blueberry Yogurt Muffins With Streusel Topping

The main reason that muffins are dense is overmixing the batter. Mix it as much as you want before adding flour but after the flour has been added don’t mix it for too long, just until the ingredients are combined. The muffin batter doesn’t have to be smooth, it can be a little lumpy. Another reason can be that you’ve added too much flour (please measure your ingredients correctly).

You can use fresh blueberries, frozen blueberries (do not thaw them and toss them with 1 tablespoon of flour before adding them to the batter) or dehydrated soaked blueberries.

I haven’t had this problem with this recipe but if this happens to you, you can toss the blueberries with 1 tablespoon of flour before adding them to the batter. Reserving some of the blueberries and putting them on top of the batter (like written in the recipe) also helps with that. You could also try using frozen blueberries.

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They should have a lightly browned top and firm dough when pressed. A toothpick / wooden skewer or a cake tester should come out clean, which means there is no sticky dough left on the toothpick.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. These muffins are super quick and easy to make with just a few ingredients and a minimal amount of mess. If you've made my banana chocolate chip muffins or cranberry sauce muffins or spiced apple oatmeal muffins, then you know I love a good fruity muffin. This one is no exception and is by far my favourite to make in the summer during blueberry season. BUT you don't have to wait all year to make this because you an easily use frozen blueberries too. So whatcha waiting for?

You will also need a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.

Perfect Blueberry Muffins

These blueberry yogurt muffins are super easy and simple to make, taking about 10 minutes to prep. First, sift together the dry ingredients (flour, baking powder, baking soda and salt) in a medium mixing bowl.

Next, use a stand mixer or a hand mixer to cream together the butter and sugar in a large mixing bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined (the batter will be lumpy).

Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve ¼ cup of them for the top of the muffins).

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Divide the batter evenly into a lined or greased 12-tin muffin pan using a large cookie scoop, filling them all the way to the top. Press remaining blueberries on top.

Bake for 18-20 minutes in a preheated 400 F oven, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.

Did you make this recipe?I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram@or share it on the Pinterest pin so that I can follow along.

Lemon Blueberry Greek Yogurt Muffins

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Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.

Equipment used: 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.

Whole Wheat Blueberry Lemon Greek Yogurt Muffins

How to store blueberry muffins: Freshly baked blueberry muffins, stored in an