Have you ever tried making blueberry muffins with yogurt? The creamy yogurt adds moisture and a subtle tangy flavor which balances the sweet and tart blueberries in these light and fluffy muffins.
Sprinkle some powdered sugar over the tops of these beautiful blueberry muffins or add a drizzle of lemon or orange sugar glaze like in our Cranberry Bread for added decadence.
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If you are looking for more savory breakfast options, check out our delicious Hashbrown Casserole or Ham & Potato Casserole recipes.
Ingredients
- Plain Greek yogurt - This adds moisture and a slightly tangy flavor. You can also use plain full-fat yogurt.
- Flour - I’ve used all-purpose flour, a sturdy flour that’s great for holding add-ins like berries, so they don’t sink to the bottom of the muffins. You can also use gluten-free flour. 1 ¼ cup of flour is required for the batter, while another tablespoon is used to coat the fresh berries.
- Sugar - I’ve used white granulated sugar. While you could also use light brown sugar, I don’t recommend using dark brown sugar as this will affect the color of the muffins and alter the taste.
- Oil - I’ve used canola oil, but you can also use vegetable oil, sunflower oil, or coconut oil.
- Eggs - Use large eggs at room temperature.
- Baking powder - Check the expiry date on the packaging of this product so that it creates a good rise in the muffins.
- Vanilla extract - I use good-quality vanilla extract in most baked treats.
- Blueberries - Fresh juicy blueberries are always best for taste and texture in these muffins, but you can also use frozen blueberries.
- Confectioners sugar - For sprinkling on top. You can also use this ingredient to mix with water or milk and make a sugar glaze to add to the top of these muffins (add more or less powdered sugar depending on the desired consistency. Sifting the sugar will ensure a very smooth glaze).
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Grease a 12-muffin tin pan with oil or butter. Or you can also use muffin liners.
Add in yogurt, sugar. Mix to combine.
Add in oil and mix to combine all again.
Sift the flour and baking powder into the bowl in batches. Stir with a spatula until all combined. Set aside.
In a smaller bowl toss the blueberries with 1 tablespoon flour.
Fold them into the batter.
Divide the muffin batter between a 12 muffin tin pan. Fill each tin about ⅔. Bake for 40-45 minutes until a toothpick inserted in the center of the muffin will come out clean.
Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with confectioners sugar before serving.
Tips
- Frozen blueberries will change the color of the muffin batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
- Since every oven differs, I recommend checking on your muffins after 40 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover the entire muffin tip with aluminum foil for the rest of the time.
- I always prefer to eat these muffins within 2 days of baking for the best texture and taste, but they can be stored longer in the fridge.
- For decadent blueberry muffins, add white chocolate chips to the batter.
- Ensure the eggs are at room temperature, as this helps them mix much better into the batter.
- You can easily double the ingredients to make a second batch of muffins if you have two muffin trays available and store the one batch in the freezer to enjoy later.
- It’s important to fold the fresh blueberries into the muffin batter gently. If you don’t, you could burst the blueberries and stain the batter.
Freezing and Storing Instructions
To store let the muffins cool completely on a wire rack. In an airtight container add a layer of parchment paper.
In the container, arrange the muffins in a single layer. Add a paper towel layer on top. Store ina cooler place at room temperature for 48 hours. Or refrigerate for 2-3 days.
Frequently Asked Questions
Both fresh and frozen blueberries work well in these blueberry muffins. Fresh blueberries have a better taste overall, but you can certainly use frozen blueberries in a pinch.
Coating the blueberries with a little flour helps to absorb any excess liquid from the fruit and helps to prevent the blueberries from sinking to the bottom of the muffins while baking. This is particularly helpful if the batter is thin.
Always rinse blueberries before adding them to the batter or when consuming them in salads and other dishes.
Don’t wash blueberries far in advance, as they can get moldy sitting in the fridge with excess moisture from the rinsing. You should also gently pat the rinsed blueberries with a paper towel before coating them in the flour and mixing them into the batter.
Place the rinsed blueberries on a paper towel and gently pat them dry. This will prevent any excess liquid from the fruit from staining the batter.
You can coat frozen blueberries in flour and mix them into the muffin batter without having first thawed them, but you may need to adjust the baking time slightly as the frozen blueberries can cool the batter.
To make muffins light and fluffy, ensure that the eggs and butter are at room temperature so that the batter is smooth and can trap air which will expand while the muffins bake, creating that desired light and fluffy texture.
Thank you so much for reading about how to make blueberry muffins with yogurt. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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Blueberry Muffins With Yogurt
Ingredients
- ½ cup plain greek yogurt
- 1 ¼ cup all-purpose flour + 1 tablespoon for blueberries
- ¾ cup granulated white sugar
- ¼ cup canola oil or sunflower oil
- 2 large eggs room temperature
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- confectioners sugar for sprinkling on top
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 12-muffin tin pan with oil or butter. Or you can also use muffin liners.
- Add in yogurt, and sugar. Mix to combine.
- Add in oil and mix to combine all again.
- Sift the flour and baking powder into the bowl in batches. Stir with a spatula until all is combined. Set aside.
- In a smaller bowl toss the blueberries with 1 tablespoon of flour.
- Fold them into the batter.
- Divide the muffin batter between a 12-muffin tin pan. Fill each tin about ⅔. Bake for 40-45 minutes until a toothpick inserted in the center of the muffin will come out clean.
- Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with confectioners sugar before serving.
Notes
- Frozen blueberries will change the color of the muffin batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
- Since every oven differs, I recommend checking on your muffins after 40 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover the entire muffin tip with aluminum foil for the rest of the time.
- I always prefer to eat these muffins within 2 days of baking for the best texture and taste, but they can be stored longer in the fridge.
- To store let the muffins cool completely on a wire rack. In an airtight container add a layer of parchment paper.
- In the container, arrange the muffins in a single layer. Add a paper towel layer on top. Store in a cooler place at room temperature for 48 hours. Or refrigerate for 2-3 days.
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Moist sweet berry muffins that are brusting with fresh berries flavor. They are long lasting and perfect for any occasion.