Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. These muffins are super quick and easy to make with just a few ingredients and a minimal amount of mess. If you've made my banana chocolate chip muffins or cranberry sauce muffins or spiced apple oatmeal muffins, then you know I love a good fruity muffin. This one is no exception and is by far my favourite to make in the summer during blueberry season. BUT you don't have to wait all year to make this because you an easily use frozen blueberries too. So whatcha waiting for?
What is in Super Moist Blueberry Muffins?
- all-purpose flour
- baking powder + baking soda - leavening agents to help the muffin rise.
- salt - adds flavour.
- butter - unsalted butter.
- brown sugar - adds a little extra sweetness.
- egg - adds flavour and structure.
- yogurt - Yogurt is the secret ingredient that makes these muffins super moist and soft. I used whole fat plain yogurt but you can also use Greek yogurt or sour cream as a substitute.
- vanilla extract - adds flavour.
- blueberries - I used fresh blueberries as they are currently in season. You can also use frozen blueberries directly from the freezer, do not thaw them.
You will also need a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
How to Make the Best Blueberry Yogurt Muffins
These blueberry yogurt muffins are super easy and simple to make, taking about 10 minutes to prep. First, sift together the dry ingredients (flour, baking powder, baking soda and salt) in a medium mixing bowl.
Next, use a stand mixer or a hand mixer to cream together the butter and sugar in a large mixing bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined (the batter will be lumpy).
Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve ¼ cup of them for the top of the muffins).
Divide the batter evenly into a lined or greased 12-tin muffin pan using a large cookie scoop, filling them all the way to the top. Press remaining blueberries on top.
Bake for 18-20 minutes in a preheated 400 F oven, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.
Tips for Making Blueberry Muffins
- How long do blueberry muffins last? Freshly baked blueberry muffins, stored in an airtight container, last for up to 2 days at room temperature, or up to 1 week in the refrigerator.
- How to freeze blueberry muffins: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
- How to make jumbo muffins: To make 6 jumbo muffins instead, bake for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
More Berry Recipes
- Glazed Lemon Blueberry Scones
- Classic Blueberry Pie with Lattice Top
- Small Batch Strawberry Jam
- Baked Jelly Donuts with Strawberry Jam
- 3-Ingredient Strawberry Sorbet
- Triple Berry French Toast
- 5-Minute Blackberry Milkshake
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Recipe
Blueberry Yogurt Muffins
- Total Time: 33 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.
Ingredients
- 1 + ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- ¼ cup brown sugar, packed
- 1 large egg, at room temperature
- ¾ cup plain yogurt
- 1 teaspoon vanilla extract
- 1 + ½ cup blueberries, fresh or frozen
Instructions
- Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
- Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve ¼ cup of them for the top of the muffins).
- Use a medium to large cookie scoop and divide batter evenly into the lines, filling them all the way to the top. Press remaining blueberries on top.
- Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
Notes
Equipment used: 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
How to store blueberry muffins: Freshly baked blueberry muffins, stored in an airtight container, last for up to 2 days at room temperature, or up to 1 week in the refrigerator.
How to freeze blueberry muffins: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
How to make jumbo muffins: To make 6 jumbo muffins instead, bake for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
Anonymous says
Mary Droullard says
These are tender and delicious! I usually mix up muffins by hand - so was surprised and pleased these turned out so well.
NattyRedLocks says
I made these for my boys with fresh blueberries- they’re in season. The muffins literally disappeared within 10 minutes of baking them. I was told they were the moistest and the bestest. I’ve now made these 4 times - once with fresh strawberries and once with frozen blueberries. If using frozen blueberries - they need to be thawed first. I used plain Greek yogurt and this gives not only texture but also taste. Five stars for sure!