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).
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
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.