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The Best Blueberry Yogurt Muffins: Moist & Easy to Make

The Best Blueberry Yogurt Muffins

These moist blueberry yogurt muffins have a tender crumb, bright berry flavor, and a simple preparation method. They make 12 standard muffins and are ready in about 35 to 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 cup (240 g) Plain yogurt or Greek yogurt
  • 1/2 cup (120 ml) Neutral-flavored oil, such as vegetable or canola
Flavorings and Fruit
  • 2 teaspoons Vanilla extract
  • 1 1/2 cups (about 225 g) Fresh or frozen blueberries
  • 1 teaspoon, optional Finely grated lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. In a separate bowl, whisk the sugar, eggs, yogurt, oil, and vanilla until smooth. Stir in the lemon zest if using.
  4. Add the dry ingredients to the yogurt mixture and fold just until no dry flour remains. A few small lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, add them while still frozen.
  6. Divide the batter among the muffin cups, filling each about three-quarters full.
  7. Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Do not overmix the batter, since a few small lumps help keep the muffins tender. Thick Greek yogurt makes a slightly denser, richer muffin, while regular plain yogurt gives a softer, lighter crumb. For taller bakery-style tops, fill the cups nearly to the top and bake at 400°F (200°C) for 5 minutes, then reduce the oven to 375°F (190°C) for the remaining baking time. If using sweetened yogurt, reduce the sugar slightly.