Blueberry Yogurt Muffins

Blueberries and yogurt are a mainstay at my family’s breakfast table. These humble foods are almost guaranteed to be gobbled up despite the pickiest of palates. A combination of juicy sweetness from the plump blueberries and tangy creaminess from the yogurt create magic. Our blueberry yogurt muffins capture that magic and are hard to resist, no matter your age.

Whether you’re baking for the little ones or simply the hungry ones in your life, the best muffin recipes make for a great grab-and-go breakfast or snack. Adding yogurt to the batter makes these blueberry muffins light and fluffy without being too sweet. Now, let’s get to baking this fruity blueberry muffin recipe with yogurt.

Ingredients for Blueberry Yogurt Muffins

• All-purpose flour: For the fluffiest, most tender muffins, be sure to measure your flour accurately.
• Sugar: Granulated sugar sweetens the muffins. Don’t substitute another type of sugar, as it will change the muffins’ consistency and texture.
• Salt: No matter how little is called for, salt serves a purpose in even sweet recipes. Among other things, salt helps neutralize bitter flavors and enhance all the delicious flavors you want.
• Leaveners: Baking powder and baking soda work together to give lift and rise to blueberry muffins with yogurt.
• Egg: The blueberry muffins with yogurt batter needs just one egg. If you crack an egg on a flat surface (like the countertop), you won’t need to worry about picking small shells from the batter.
• Vanilla yogurt: You have some flexibility in the type of yogurt used to make this blueberry muffin recipe with yogurt. Full-fat or strained yogurt will provide more richness than low- or fat-free yogurt. They’ll all deliver the hint of bright tang that makes these muffins shine.
• Canola oil: Oil keeps the blueberry muffins with yogurt tender and moist. You can use another oil, such as olive oil, if you don’t mind a little of the oil’s flavor coming through.
• Milk: This blueberry muffin recipe with yogurt calls for 2% milk, but you can easily use any milk you have on hand. Full-fat milk options will yield richer, more tender muffins.
• Blueberries: This is a great recipe to make with fresh blueberries, but you can swap in frozen blueberries. Don’t thaw frozen berries before using them or the batter can discolor and create greenish-purple, streaked muffins.

Directions

Step 1: Whisk together the flour mixture

Preheat the oven to 350°F. In a small bowl, whisk together the flour, sugar, salt, baking powder and baking soda.

Editor’s Tip: Using a whisk to combine the dry ingredients helps prevent floury lumps in the muffin batter.

Step 2: Whisk together the egg mixture

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In a separate bowl, whisk together the egg, yogurt, oil and milk.

Editor’s Tip: Give this mixture a healthy whisking so it’s smooth and well-combined.

Step 3: Finish the batter

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Stir the egg mixture into the flour mixture just until moistened. 

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Fold in the blueberries.

Editor’s Tip: Once you combine the wet and dry ingredients, be gentle and light with your mixing. Overmixing at this point can overdevelop the gluten strands in the flour, creating a dense and chewy muffin. On that note, be gentle when you fold in the berries too.

Step 4: Bake the muffins

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Fill greased or paper-lined muffin cups three-fourths full. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted in the center of each muffin comes out clean. Let cool for five minutes before removing the muffins from the pan to a wire rack. Serve warm.

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Recipe Variations

• Make a glaze: A quick vanilla glaze of confectioners’ sugar, milk and vanilla adds a satisfying finish to blueberry muffins. Or, better yet, sub in lemon extract for the vanilla. It will complement the blueberry-vanilla flavors wonderfully. No matter what you choose, let the muffins cool for a few minutes before you add the glaze or it could melt right off.
• Add a streusel: Not to be confused with strudel, streusel is a crumbly mix of flour, butter and sugar. When sprinkled onto baked treats before they go into the oven, the mixture develops into a crunchy, golden, sweet topping.
• Include flavor-boosters: Enhance the flavors of blueberry muffins with yogurt by adding freshly grated citrus zest, vanilla extract and ground cinnamon to the batter.
• Mix in seasonal fruits: To give this blueberry muffin recipe with yogurt a seasonal twist, swap in an equal amount of any in-season fruit for the blueberries. In the spring, make strawberry-rhubarb muffins. In the summertime, try apricots, blackberries, plums or raspberries. In the fall, go for apples or pears. And in the wintertime, try cranberries with orange zest.

How to Store Blueberry Yogurt Muffins

Blueberry muffins with yogurt taste best when stored at room temperature. After baking, let them fully cool, then place them in an airtight container. Keep the container away from high humidity and sunlight. Technically, you can store muffins in the refrigerator, but they’re prone to drying out.

How long do blueberry yogurt muffins last?

Blueberry yogurt muffins should keep for up to seven days when stored at room temperature. If they start to feel oddly wet or develop fuzzy spots, their time has come to an end.

Can you freeze blueberry yogurt muffins?

You can freeze muffins for up to three months. Let them cool completely, then wrap them in storage wrap or transfer them to an airtight container. Let frozen muffins thaw at room temp before enjoying them. If you prefer warmed muffins, gently reheat them in a 350° oven for a few minutes.

Blueberry Yogurt Muffin Tips

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What’s the secret to moist blueberry yogurt muffins?

For moist muffins, first, don’t skimp on the egg, fat or liquid called for in the recipe. If you want to eliminate any of those ingredients, be sure to use a substitution in its place. Second, don’t overmix the batter once the egg mixture hits the flour mixture. Overdeveloping the gluten will lead to dense muffins that lose their fluffy moistness. Finally, make sure your oven is calibrated and watch the muffins very carefully for doneness. Even a little extra time in the oven can quickly dry out muffins.

How can you keep blueberries from sinking to the bottom?

To prevent blueberries from sinking to the bottom of your muffins, try dusting them lightly with flour or cornstarch before folding them into the batter. You can also spoon a bit of batter into each muffin cup before adding the blueberries. Then, fold the berries into the remaining batter and finish filling the cups. Some bakers also recommend using frozen berries instead of fresh ones to prevent sinking.

What else can you serve with blueberry yogurt muffins?

For breakfast, serve these blueberry muffins with yogurt alongside a protein, like bacon or tempeh bacon, and a cup of strong coffee (or see our fruit-infused water ideas for a refreshing change of pace). As a midday snack, try smearing a little softened butter onto the muffin to turn it into a rich treat.