Description
Start your day with these Moist Blueberry Yogurt Muffins , a soft, tender, and flavorful treat that’s perfect for breakfast or brunch! Made with Greek yogurt for extra moisture and a hint of tang, these muffins are studded with juicy blueberries and topped with a sprinkle of coarse sugar for a delightful crunch. Whether you’re packing them for lunchboxes, enjoying them with your morning coffee, or serving them at a weekend brunch, these muffins are sure to be a hit. Follow along with our easy-to-follow video tutorial to bake a batch of these crowd-pleasing muffins in no time. With their light texture and sweet-tart flavor, they’re the ultimate breakfast indulgence!
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar (plus 1 tablespoon for tossing with blueberries)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt (or regular yogurt)
- ⅓ cup milk (dairy or non-dairy)
- ¼ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For Topping (Optional):
- Coarse sugar (turbinado or sanding sugar)
Instructions
Preheat and Prep:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
Make the Batter:
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the Greek yogurt, milk, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—the batter will be lumpy, and that’s okay!
Prepare the Blueberries:
5. In a small bowl, toss the blueberries with 1 tablespoon of flour and 1 tablespoon of sugar to prevent them from sinking to the bottom of the muffins. Gently fold the coated blueberries into the batter.
Fill and Top the Muffins:
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar for a sweet, crunchy finish (optional).
Bake the Muffins:
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are okay, but no wet batter).
Cool and Serve:
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature with a pat of butter, a drizzle of honey, or alongside your favorite coffee or tea.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Cuisine: American
