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Blueberry Yogurt Muffins

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By: MadelinePosted: 01/05/2023Updated: 01/05/2023

This post may contain affiliate links. Please read my disclosure policy.

These Blueberry Yogurt Muffins are the perfect snack! Make these delicious yogurt muffins with fresh or frozen blueberries.

Above view of a batch of yogurt muffins

make blueberry muffins even better with yogurt!

Blueberry muffins are one of my absolute favorite afternoon snacks. I made the recipe even better by mixing in a bit of plain yogurt.

The yogurt adds some extra calcium and protein to the muffins. Not to mention that the yogurt makes these blueberry yogurt muffins are super moist!

If you use plain Greek yogurt, you will add even more protein to the muffins. Greek yogurt muffins will be slightly more dense than those made with regular yogurt.

Make a batch of yogurt muffins for meal prep. Then, serve them alongside breakfast or as a snack!

Blueberry yogurt muffins on a serving platter with a bite out of it one of the muffins

Kitchen tools

  • Mixing bowls
  • Whisk and flat spatula
  • Measuring cups, measuring spoons, liquid measuring cup
  • Muffin pan and muffin liners – I like these tulip ones!
  • Measuring scoop for scooping batter into muffin tin
  • Wire rack for cooling

Serving Suggestions

Muffins are one of my absolute favorite afternoon snacks. I like to have one with a homemade cold brew coffee.

They are also a wonderful addition to a breakfast buffet. I would serve them alongside this simple quiche recipe and some air fryer breakfast potatoes.

Can I make mini muffins?

Yes! Just use a mini muffin pan in place of a standard muffin tin. The muffin cups will be smaller so you be able to make more mini muffins than standard size and they will bake faster.

Check to see if the mini muffins are done after they have baked for about 18 minutes at 350F.

Above view of ingredients for yogurt muffins with blueberries

Ingredients

  • Plain yogurt
  • Eggs
  • Vegetable oil
  • Vanilla extract
  • Sugar
  • All purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Fresh or frozen blueberries
  • Optional: brown sugar to sprinkle on top before baking

Ingredient substitutions

It is very easy to make these muffins gluten free. Just use an all purpose gluten free flour blend in place of the all purpose flour.

I like to use plain yogurt for these yogurt muffins, but you could also use a vanilla yogurt or even a lemon yogurt. Make Greek yogurt muffins by using Greek yogurt. They will be slightly more dense, but very moist and delicious.

If you use frozen blueberries, rinse them in a strainer and then dry them off before folding into the batter. This prevents them from bleeding color into the entire muffin.

You can add some lemon zest or ground cinnamon to these muffins to add to the depth of flavor.

Step by step assembly of blueberry yogurt muffins

How to make blueberry yogurt muffins

Step 1: prep blueberries and mix wet ingredients

To begin, preheat oven to 350F. Then, line or grease 9 slots of a muffin tin.

You can use fresh or frozen blueberries for this recipe. If you are using frozen blueberries, rinse them in a strainer and dry water off.

This helps prevent the blueberries from bleeding in the batter. Set aside.

Then, in a large mixing bowl, whisk together yogurt, eggs, vegetable oil, vanilla extract, and sugar. Whisk until smooth.

Step 2: Fold in dry ingredients and blueberries

Next, add all purpose flour, baking soda, baking powder and salt to the mixing bowl. Fold dry ingredients into wet with a rubber spatula. 

Then, fold in the blueberries.

Step 3: bake muffins

Scoop about ⅓ cup of batter into each of 9 muffin cups.Top with more blueberries and a sprinkle of brown sugar. 

Finally, bake at 350F for 26-28 minutes. Cool completely on a wire cooling rack and enjoy!

Close up view of a blueberry yogurt muffin on a cooling rack

Storage and freezing

Once prepared, allow the muffins to cool completely. Then, transfer to an airtight container and store on the counter for up to 4 days or in the fridge for up to a week.

You can freeze these blueberry yogurt muffins. Place in a freezer safe container and freeze for up to 3 months. Defrost muffins in the fridge or on the counter before enjoying!

Check out these other Muffin recipes

  • Applesauce Muffins
  • Healthy Almond Muffins
  • Healthy Double Chocolate Muffins
  • Mini Chocolate Chip Banana Muffins

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning Blueberry Yogurt Muffins recipe on Pinterest
Close up view of a blueberry yogurt muffin with a bite out of one
Recipe

Blueberry Yogurt Muffins

★★★★★ 5 from 10 reviews

Make delicious and moist blueberry muffins with yogurt!

Recipe By: Madeline
Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Print Pin it Rate recipe Save recipe
Servings: 9 muffins 1x

Ingredients

  • 1 cup plain yogurt
  • 2 eggs
  • ¼  cup vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup granulated sugar
  • 1 and ¾ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 and ½ cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 350F and line or grease 9 slots of a muffin tin.
  2. If you are using frozen blueberries, rinse them in a strainer and dry water off. This helps prevent the blueberries from bleeding in the batter. Set aside.
  3. In a large mixing bowl, whisk together yogurt, eggs, vegetable oil, vanilla extract, and sugar. Whisk until smooth.
  4. Add all purpose flour, baking soda, baking powder and salt to the mixing bowl. Fold dry ingredients into wet with a rubber spatula. 
  5. Fold in blueberries.
  6. Scoop about ⅓ cup of batter into each of 9 muffin cups.Top with more blueberries and a sprinkle of brown sugar. 
  7. Bake at 350F for 26-28 minutes. Cool completely and enjoy!

Notes

  • You can use fresh or frozen blueberries
  • Adding a sprinkle of brown sugar on top adds a golden brown top
  • You can use vanilla yogurt in place of plain yogurt
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Blueberry Yogurt Muffins?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Abby U. says

    Posted on 1/5 at 9:32 pm

    These are so yummy and easy to make!! Definitely adding this recipe to my baking rotation. I’m dairy-free so I used cashew-milk yogurt instead and they turned out great!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/6 at 8:04 am

      Wonderful! Thanks, Abby!

      Reply
  2. Mary says

    Posted on 1/6 at 5:29 pm

    So good!

    ★★★★★

    Reply
  3. Maddy says

    Posted on 1/7 at 10:10 am

    These turned out so good! Perfectly light and fluffy, and super easy to make.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/7 at 11:49 am

      Yay! Thanks for the review, Maddy!

      Reply
  4. Mnowick says

    Posted on 1/7 at 11:02 am

    Trying to make these, but I don’t have vegetable oil! What’s a good substitute? Thanks!

    Reply
    • Madeline says

      Posted on 1/7 at 11:49 am

      I recommend avocado oil or coconut oil – just make sure to melt the coconut oil beforehand. Let me know if you have something else on hand you would prefer to try to use.

      Reply
  5. Sam says

    Posted on 1/7 at 3:56 pm

    So good!! So moist!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/7 at 4:08 pm

      Thanks, Sam!

      Reply
  6. Kristen says

    Posted on 1/8 at 11:53 am

    Delicious blueberry muffins! Not overly sweet and a great texture. I used regular cupcake liners in my tins and was able to get 12 muffins from this recipe. Added a simple streusel topping for some added crunch on top, and they were so yummy!

    ★★★★★

    Reply
  7. Jamie says

    Posted on 1/9 at 8:44 pm

    These are muffins are delicious! Light, fluffy, and just the right amount of sweetness. They were so easy to put together with the instructions given. The tip about rinsing frozen blueberries was a game changer!!! I love using the frozen wild blueberries because the flavor is so much better. These muffins help me give my spouse a breakfast on the go that find the balance between healthy and oh so tasty!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/9 at 10:34 pm

      Yay! So glad the tip about rinsing blueberries helped and glad you like the muffins. Thanks, Jamie!

      Reply
  8. Gretchen Fuller says

    Posted on 1/14 at 8:11 am

    Loved these!! Not crazy sweet but just enough and texture/density was what I loved most! Brown sugar on top was new to me and will be repeated. Thank u!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/14 at 11:03 am

      So glad to hear it, Gretchen! Thanks for the review!

      Reply
  9. Emily says

    Posted on 1/16 at 4:46 pm

    These are delicious! I followed the recipe and had enough batter for 18 🤷🏻‍♀️ More yumminess to go around

    ★★★★★

    Reply
  10. Shana B says

    Posted on 1/16 at 5:22 pm

    Delicious! Easy to make and only a few dishes to do! Winner, winner!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/16 at 8:18 pm

      Woohoo! Thanks, Shana!

      Reply
  11. Maya says

    Posted on 1/20 at 11:58 pm

    Is there an acceptable egg substitute? We have an allergy in our house

    Reply
    • Madeline says

      Posted on 1/21 at 12:34 pm

      I have not tested an egg-free version of this recipe but you could try 1/2 cup applesauce or 1/2 cup mashed banana to replace two eggs (Please note this may change the taste and texture). Or, you could check your grocery store for an egg replacer which is typically made of some kind of starch. The advantage of that route is it will not change the taste. Hope this helps!

      Reply
  12. Rachel says

    Posted on 1/26 at 9:06 am

    Made these this week. So flavourful and not too sweet! Such a good muffin!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/26 at 2:41 pm

      Yay! Thanks, Rachel!

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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