Blueberry Muffins Recipe With Yogurt – Easy & Healthy

Looking for the perfect blueberry muffin recipe that’s easy, delicious, and bursting with blueberries? These homemade blueberry muffins are soft, moist, and packed with flavor, making them the ultimate treat for breakfast, brunch, or a midday snack. With simple ingredients and quick preparation, you’ll love how effortlessly these muffins come together. Whether you’re a seasoned baker or just getting started, this easy blueberry muffin recipe will become a staple in your kitchen – a true family favorite!

This recipe makes delicious blueberry muffins – perfect for breakfast!  They are really easy to make – just mix everything in one bowl, pour in a muffin tin and bake!

Why You’ll Love This Blueberry Muffin Recipe

• Bursting with Flavor: These blueberry muffins are loaded with juicy blueberries in every bite. The natural sweetness of the berries pairs perfectly with the moist, tender crumb of the muffin. They are not too sweet, allowing the fresh flavor of the blueberries to shine through. Perfect for breakfast, brunch, or a sweet snack!
• Easy to Make: This recipe is simple enough for beginner bakers. It uses basic ingredients you likely already have in your pantry. You’ll have delicious homemade muffins ready in under 30 minutes. No fancy equipment or skills are required!
• Healthier Option: Made with real ingredients, these muffins are a healthier alternative to store-bought options. You control the ingredients, so no preservatives or artificial flavors. Plus, the recipe can easily be adapted for those who prefer whole wheat or gluten-free options.
• Versatile and Customizable: You can easily make these muffins your own by adding nuts, lemon zest, or even a streusel topping. They’re adaptable to fit your flavor preferences or dietary needs, making them a versatile choice for any occasion.
• Great for Meal Prep: These muffins freeze beautifully, so you can make a big batch and enjoy them whenever you like. Just pop them in the microwave or oven for a quick and delicious treat. Perfect for busy mornings or a grab-and-go snack!

Ingredients

2 eggs: Adds moisture and structure to the muffins, creating a light and fluffy texture.
1 cup sugar: Sweetens the muffins and helps create a tender crumb.
1/2 cup vegetable oil: Provides moisture and richness, keeping the muffins soft and tender.
1 tsp vanilla: Enhances the flavor of the muffins with a sweet, aromatic note.
2 cups flour: The base of the muffin batter, giving structure and substance.
1/2 tsp salt: Balances the sweetness and enhances the overall flavor profile.
1 tsp baking soda: Acts as a leavening agent, helping the muffins rise and become fluffy.
2 tsp baking powder: Works with baking soda to provide additional lift and ensure a light texture.
1 cup plain lowfat yogurt: Adds moisture and a slight tang, keeping the muffins tender and moist.
1 package (12 oz) frozen blueberries (or you can use fresh): Provides bursts of juicy flavor in every bite, adding natural sweetness and a pop of color.

See the printable recipe card at the bottom of this article.

Kitchen Tools You Need to Make Blueberry Muffins

• Mixing Bowls: Used for combining wet and dry ingredients separately before mixing them together.
• Whisk: Helps to mix the wet ingredients smoothly and break up any clumps in the dry ingredients.
• Measuring Cups and Spoons: Ensures accurate measurements of all ingredients for the perfect texture and taste.
• Muffin Tin: A baking pan specifically designed to hold muffin batter and shape it into muffins.
• Paper Liners: Prevents the muffins from sticking to the pan and makes for easy cleanup and removal.
• Cooling Rack: Allows the muffins to cool evenly after baking, preventing them from becoming soggy.

How To Make Blueberry Muffins With Yogurt

• Prepare Your Oven: Set your oven to 375°F and line a muffin tin with paper liners to prevent sticking.
• Combine Ingredients: In a large bowl, beat the eggs, sugar, oil, and vanilla together until the mixture is smooth and well blended.  Add flour, and sprinkle the baking powder and baking soda over the flour.  Add yogurt, then mix everything until combined.
• Fold in Blueberries: Carefully fold in the blueberries with a spatula or spoon, making sure they are evenly spread throughout the batter.
• Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for even baking.
• Bake Muffins: Place the tin in the preheated oven and bake for about 30-3
• 5 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
• Cool Before Serving: Let the muffins sit in the tin for 5 minutes, then transfer them to a cooling rack to cool completely before enjoying.

Directions:

Preheat oven to 375F.

In a large bowl, beat eggs with sugar.  Stir in the oil and vanilla.

Add flour and sprinkle with baking powder and baking soda.  Don’t stir yet.

Add yogurt, then mix everything.  Stir in the blueberries.

Spray 12 non-stick muffin cups with cooking spray.  Put the batter in muffin cups.  Bake for 35 minutes.

And here’s the inside of the muffin – loaded with blueberries:

Enjoy your blueberry muffins!

Serving Suggestions

• Serve Warm with Butter: Enjoy these blueberry muffins warm from the oven with a pat of butter melting on top for an extra layer of richness.
• Pair with Fresh Fruit: Serve alongside a fresh fruit salad or a bowl of mixed berries to complement the fruity flavor of the muffins.
• Accompany with Yogurt: Pair the muffins with a side of plain or fat-free Greek yogurt for a balanced breakfast or brunch option.
• Enjoy with Coffee or Tea: These muffins make a delightful treat when paired with a hot cup of coffee or your favorite tea, perfect for a cozy morning or afternoon snack.
• Create a Brunch Spread: Include the muffins as part of a larger brunch spread with scrambled eggs, bacon, or avocado toast for a delicious variety of tastes and textures.

Tips for Success When Making Blueberry Muffins

• Use Fresh Ingredients: For the best flavor and texture, make sure all your ingredients are fresh, especially the baking powder and baking soda. These leavening agents lose their effectiveness over time, which could result in dense muffins. Fresh blueberries are ideal, but frozen ones work just as well—just be sure not to thaw them to prevent the color from bleeding into the batter.
• Measure Ingredients Accurately: Baking is a science, so it’s important to measure ingredients accurately. Use the correct measuring cups—dry measuring cups for ingredients like flour and sugar, and liquid measuring cups for ingredients like oil and milk. Level off dry ingredients with a straight edge to ensure you’re not using too much, which can make your muffins dense and dry.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing will develop the gluten in the flour too much, leading to tough muffins with a chewy texture. Aim for a slightly lumpy batter with visible bits of flour to achieve light and fluffy muffins.
• Fold in Blueberries Gently: When adding blueberries to the batter, fold them in gently with a spatula or spoon. This prevents them from breaking apart and keeps them evenly distributed throughout the muffins. If using frozen blueberries, toss them in a bit of flour before folding them in—this helps prevent them from sinking to the bottom of the muffins.
• Fill the Muffin Cups Evenly: For even baking, fill each muffin cup about two-thirds full. This allows the muffins to rise properly without overflowing. If you want taller, bakery-style muffin tops, fill them slightly higher and bake at 400°F for the first 5 minutes, then reduce the temperature to 350°F for the remaining time.
• Test for Doneness Properly: To check if your muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with just a few crumbs, your muffins are ready. Avoid overbaking, as this can make the muffins dry. If the tops are browning too quickly, you can cover them loosely with aluminum foil halfway through baking.
• Cool on a Rack: Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack. This helps prevent the bottoms from becoming soggy from steam. Cooling on a rack allows air to circulate around the muffins, keeping them light and fluffy.
• Store Properly for Freshness: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to store them longer, place them in a freezer-safe bag and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes.

Variations and Substitutions for Blueberry Muffins

• Whole Wheat Blueberry Muffins: For a healthier twist, substitute half or all of the all-purpose flour with whole wheat flour. Whole wheat flour adds a slightly nutty flavor and boosts the fiber content, making the muffins more nutritious. If using all whole wheat flour, consider adding an extra tablespoon of liquid (like milk or yogurt) to keep the muffins moist, as whole wheat flour tends to absorb more moisture.
• Gluten-Free Blueberry Muffins: To make these muffins gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum, which helps mimic the elasticity of gluten in baked goods. You can also add a teaspoon of apple cider vinegar or lemon juice to the batter to help improve the texture. Ensure that your baking powder and other ingredients are certified gluten-free as well.
• Dairy-Free Blueberry Muffins: Substitute the yogurt with a dairy-free alternative such as almond, coconut, or soy yogurt. Choose an unsweetened variety to control the sweetness of your muffins. Instead of regular milk, use your favorite plant-based milk, like almond milk or oat milk. For a dairy-free fat option, replace butter with coconut oil or use a vegan margarine.
• Egg-Free Blueberry Muffins: If you need to make these muffins egg-free, you can replace each egg with a flaxseed or chia seed egg substitute. To make a flax or chia egg, mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water and let it sit for 5-10 minutes until it becomes gel-like. This substitute works well to bind the ingredients together, just like eggs.
• Low-Sugar Blueberry Muffins: For a lower sugar option, reduce the sugar by half or use a natural sweetener like honey, maple syrup, or coconut sugar. If using a liquid sweetener, reduce the amount of milk slightly to maintain the right batter consistency. You can also add more fresh blueberries or a sprinkle of cinnamon to enhance the natural sweetness and flavor without adding more sugar.
• Add Extra Flavor: Make these muffins even more delicious by adding additional flavors. Mix in a teaspoon of lemon zest to give a fresh, citrusy kick that pairs beautifully with blueberries. For a warm and cozy flavor, add a teaspoon of cinnamon or nutmeg to the batter. You can also fold in chopped nuts like walnuts or almonds for added crunch and texture.
• Different Fruit Options: If you’re out of blueberries or want to try something different, feel free to substitute with other fruits. Chopped strawberries, raspberries, blackberries, or even diced apples work well in this recipe. Just make sure to use fruits that have similar moisture content to maintain the desired muffin texture.
• Make Mini Muffins: To make mini muffins, simply use a mini muffin tin and reduce the baking time to around 10-12 minutes. These bite-sized treats are perfect for kids, parties, or when you want a smaller portion. Keep an eye on them while baking to prevent overcooking.
• Add a Streusel Topping: For a bakery-style muffin, make a simple streusel topping by mixing together ¼ cup of flour, ¼ cup of sugar, and 2 tablespoons of melted butter. Sprinkle the mixture over the muffin batter before baking. This adds a crunchy, sweet topping that pairs perfectly with the soft muffins.

Storage and Reheating for Blueberry Muffins

• Storing at Room Temperature: Allow the muffins to cool completely before storing. Place them in an airtight container or resealable plastic bag to keep them fresh. Store at room temperature for up to 3 days. To prevent the muffins from becoming soggy, place a paper towel at the bottom of the container and another on top of the muffins to absorb any excess moisture.
• Refrigeration: If you need to keep the muffins fresh for longer, store them in the refrigerator. Place the cooled muffins in an airtight container, and they will stay fresh for up to a week. However, keep in mind that refrigeration can sometimes dry out baked goods, so it’s best to reheat them slightly before serving.
• Freezing: To freeze the muffins, first ensure they are completely cooled. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn, then place them in a freezer-safe resealable bag or airtight container. Label with the date and freeze for up to 3 months. This method helps retain their moisture and flavor.
• Reheating from Room Temperature or Refrigerated: To reheat muffins stored at room temperature or in the refrigerator, place them on a microwave-safe plate and microwave for about 10-15 seconds until warm. For a crisper texture, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• Reheating from Frozen: You can reheat frozen muffins directly without thawing. Preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Bake for 10-12 minutes or until heated through. Alternatively, microwave the muffins for 20-30 seconds, then check if they need more time. Be careful not to overheat, as this can make the muffins tough.
• Serving After Reheating: Serve the reheated muffins warm, ideally with a bit of butter or a drizzle of honey for added flavor. Enjoy them as a quick breakfast, snack, or a delicious addition to any meal!

Frequently Asked Questions

Can I use fresh blueberries instead of frozen in this muffin recipe?

Yes, you can absolutely use fresh blueberries instead of frozen ones in this recipe! Fresh blueberries add a bright, juicy burst of flavor and don’t require any preparation before adding them to the batter. If using frozen blueberries, there’s no need to thaw them; simply fold them into the batter straight from the freezer. This helps prevent the blueberries from bleeding too much color into the muffins. If you’re worried about the blueberries sinking to the bottom, you can toss them lightly in flour before mixing them in. Both fresh and frozen blueberries work wonderfully, so feel free to use whichever you have on hand.

How can I make these muffins gluten-free?

To make gluten-free blueberry muffins, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking (a 1:1 blend with xanthan gum is ideal). This type of flour blend mimics the properties of regular flour, ensuring your muffins have a similar texture and rise. Additionally, double-check that your other ingredients, like baking powder and vanilla extract, are gluten-free, as some brands may have additives containing gluten. With these simple swaps, you can enjoy delicious, gluten-free blueberry muffins without compromising on taste or texture.

Can I make these muffins vegan?

Yes, making these blueberry muffins vegan is easy with a few ingredient substitutions. Replace the eggs with a flax or chia seed mixture (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water per egg). Substitute the yogurt with a plant-based yogurt like almond, coconut, or soy yogurt, and use a dairy-free milk such as almond, oat, or soy milk. Finally, replace the butter with a vegan butter or coconut oil. These swaps will maintain the moisture and texture of the muffins while keeping them completely plant-based.

What is the best way to store blueberry muffins?

To store blueberry muffins, first ensure they are completely cooled to prevent condensation, which can make them soggy. Store the muffins in an airtight container or resealable plastic bag at room temperature for up to 3 days. If you need to keep them fresh for a longer period, refrigerate them in an airtight container for up to a week. For extended storage, freeze the muffins by wrapping each one individually in plastic wrap or foil, then placing them in a freezer-safe bag. Muffins can be stored in the freezer for up to 3 months. When ready to enjoy, simply reheat them in the oven or microwave.

How can I prevent my muffins from becoming dry?

To prevent muffins from becoming dry, be careful not to overmix the batter; stir just until the ingredients are combined. Overmixing can cause the gluten in the flour to develop too much, resulting in tough, dry muffins. Also, make sure to measure your ingredients accurately, especially the flour. Too much flour can make the muffins dense and dry. Consider using a kitchen scale for precise measurements or fluff your flour with a spoon before scooping it into your measuring cup. Additionally, bake the muffins at the correct temperature and check them a few minutes before the end of the suggested baking time to avoid overbaking.

Can I add other ingredients like nuts or chocolate chips to the muffins?

Absolutely! This blueberry muffin recipe is versatile and can be easily customized to suit your tastes. Feel free to add up to ½ cup of chopped nuts like walnuts or almonds for a bit of crunch. You can also mix in a handful of chocolate chips for a sweeter treat. Other additions like shredded coconut, dried fruit, or lemon zest can add unique flavors and textures to your muffins. Just be mindful not to overload the batter with too many extras, as this can affect the muffin’s structure and baking time.

Why did my muffins turn out flat?

Muffins may turn out flat for a few reasons. One common cause is not using fresh leavening agents. Check the expiration date on your baking powder and baking soda, as these lose their potency over time. Another reason could be overmixing the batter, which can result in dense muffins with a flat top. Additionally, filling the muffin cups too full or not baking at the right temperature can prevent them from rising properly. Make sure to fill each muffin cup about two-thirds full and bake in a properly preheated oven for the best results.

Can I make mini muffins with this recipe?

Yes, you can easily make mini muffins with this blueberry muffin recipe. Simply use a mini muffin tin and reduce the baking time to about 10-12 minutes. Keep an eye on the muffins as they bake, as mini muffins cook much faster than regular-sized ones. Mini muffins are a great option for kids, parties, or when you want a smaller portion. They can also be frozen and reheated just like regular-sized muffins, making them a convenient snack or breakfast option.

Other Easy Recipes With Blueberries

Gluten-Free Almond Flour Blueberry Cake Recipe: This light and fluffy almond flour blueberry cake is naturally gluten-free and bursting with juicy blueberries. Perfect for a delightful dessert or a special treat, this cake is easy to make and packed with wholesome ingredients.

Easy Air Fryer Blueberry Muffins Recipe: Make delicious blueberry muffins in the air fryer with this quick and easy recipe! Enjoy moist, fluffy muffins with golden tops and a burst of blueberries in every bite, ready in just minutes.

Keto-Friendly Blueberry Pancakes (Low-Carb Recipe): Indulge in these fluffy, keto-friendly blueberry pancakes that are low in carbs and big on flavor! Made with almond flour, these pancakes are perfect for a satisfying breakfast without the guilt.

Keto Blueberry Muffins Made with Almond Flour: Enjoy these soft and delicious keto blueberry muffins made with almond flour. Low in carbs and high in flavor, they’re a perfect snack or breakfast option for those following a keto diet.

Healthy Blueberry Oatmeal Muffins (Gluten-Free, Sugar-Free, Low-Fat): These healthy blueberry oatmeal muffins are gluten-free, sugar-free, and low-fat, making them a nutritious choice for breakfast or snacks. Packed with wholesome oats and fresh blueberries, they’re both delicious and good for you.

Homemade Blueberry Syrup Recipe for Pancakes and Ice Cream: Whip up this simple homemade blueberry syrup to elevate your pancakes, waffles, or ice cream. Made with fresh blueberries, it’s a sweet and tangy topping that adds vibrant flavor to your favorite treats.

Nature’s Path Organic Blueberry Cinnamon Flax Cereal Review: Discover the delicious and nutritious Nature’s Path Organic Blueberry Cinnamon Flax Cereal, packed with whole grains, blueberries, and flaxseed. A great choice for a healthy, satisfying breakfast with a hint of natural sweetness and crunch.

See also:

• Air Fryer Banana Baked Oatmeal Cups
• Air Fryer Baked Oatmeal Recipe
• Microwave Stuffed Baked Apples with Granola