These Blueberry Yogurt Muffins are the perfect snack! Make these delicious yogurt muffins with fresh or frozen blueberries.
Quick
Beginner-friendly
You’ll Learn: How to prevent color-bleed from the blueberries
Worth It: It’s protein-boosted to help keep you full
Bonus: Grab-and-go friendly
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!
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, but any paper liners will work
- 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 perfect for meal prep. I like to make a batch at the beginning of the week and bring one each day as a mid morning or afternoon snack. They are also perfect for kids lunches!
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.
Ingredients
- Plain yogurt – I like to use plain greek yogurt because of its high protein content.
- Eggs – two large eggs give the muffins the perfect rise and lift.
- Vegetable oil – I like to use avocado oil or melted coconut oil when I make this blueberry muffin recipe, but you can use any oil you like or even melted butter.
- Vanilla extract – a little bit of vanilla extract adds just the right amount of nuance and depth of flavor to the muffins
- Sugar – I find the granulated sugar results in the perfect muffin sweetness and texture. You can use honey or maple syrup instead, but you will want to add a little more flour to account for the extra moisture.
- All purpose flour – I prefer plain all purpose flour, but you can use white whole wheat flour for a little more fiber.
- Baking soda and baking powder – these two leavening agents help give the muffins a lovely domed muffin top.
- Salt – just a pinch of salt brings out the sweet flavor.
- Fresh or frozen blueberries – I prefer fresh blueberries, but frozen work just as well.
- Optional: brown sugar or turbinado sugar to sprinkle on top before baking – the extra sugar gives the muffins a slightly crispy and shiny top.
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.
You can add some lemon zest or ground cinnamon to these muffins to add to the depth of flavor.
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.
Some of my other favorite recipes with frozen blueberries are blueberry coconut chia seed pudding, blueberry coffee cake muffins and peach blueberry crisp.
How to make blueberry yogurt muffins
Step 1: prep blueberries and mix wet ingredients
To begin, preheat oven to 350F. Then, line or grease 12 slots of a muffin tin.
You can use fresh or frozen blueberries for this recipe. Toss blueberries in 1 tbsp of flour. 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. Do not over mix the batter.
Then, fold in the blueberries gently making sure not to crush them as you mix them in.
Step 3: bake muffins
Scoop about 1/4 cup of batter into each of 12 muffin cups.Top with more blueberries and a sprinkle of brown sugar.
Finally, bake at 350F for 26-28 minutes. Instert a toothpick into the muffins to ensure they are cooked through. Cool to room temperature on a wire cooling rack and enjoy!
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
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!
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!
Email Recipe for Later
Recipe
Blueberry Yogurt Muffins
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
- Preheat oven to 350F and line or grease 12 slots of a muffin tin.
- Toss blueberries in 1 tbsp of flour and set aside.
- In a large mixing bowl, whisk together yogurt, eggs, vegetable oil, vanilla extract, and sugar. Whisk until smooth.
- Add all purpose flour, baking soda, baking powder and salt to the mixing bowl. Fold dry ingredients into wet with a rubber spatula.
- Fold in blueberries.
- Scoop about ⅓ cup of batter into each of 12 muffin cups.Top with more blueberries and a sprinkle of brown sugar.
- Bake at 350F for 26-28 minutes. Cool completely and enjoy!
Recipe Notes
- Freezer instructions: allow muffins to cool completely before transferring to an airtight freezer friendly container. Defrost in the fridge or on the counter and serve at room temperature. To reheat from frozen: cover with a damp paper towel and microwave for 30-45 seconds.
- 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
Nutrition Information
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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