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    Home » Muffins » Blueberry Yogurt Muffins

    Blueberry Yogurt Muffins

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    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?

    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. | aheadofthyme.com

    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.

    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. | aheadofthyme.com

    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).

    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. | aheadofthyme.com

    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.

    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. | aheadofthyme.com

    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.
    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. | aheadofthyme.com

    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.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

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    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. | aheadofthyme.com

    Blueberry Yogurt Muffins


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 8 reviews

    • Author: Sam | Ahead of Thyme
    • Total Time: 33 minutes
    • Yield: 12 muffins
    • Diet: Vegetarian
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    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

    1. Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
    2. In a medium bowl, sift together flour, baking powder, baking soda and salt.
    3. 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.
    4. 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).
    5. 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.
    6. 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

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    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. | aheadofthyme.com
    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. | aheadofthyme.com
    Blueberry Yogurt MuffinsBlueberry Yogurt Muffins
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    Comments

    1. Amber Johnson says

      May 08, 2022 at 12:09 pm

      Delicious! I made these for my mom for mother's day. I made them last night and gave them to her this morning. She absolutely loved them. I made two batches and I ate one myself. They were very tasty. Thank you so much for this wonderful recipe and Happy Mother's Day to any mothers, grandmothers, aunts etc. reading! If anyone unfortunately doesn't have their mother this Mother's Day, then I'm sorry to hear that and I pray that you have a good day as well!

      Reply
    2. Carrie Jacobs says

      May 23, 2021 at 10:50 pm

      Really very easy to make and delicious. I found they lacked a bit of flavour with frozen blueberries so I made a lemon glaze to go over. They have become my go to when we need to pack a picnic breakfast.

      Reply
      • Sam Hu | Ahead of Thyme says

        July 03, 2021 at 12:42 pm

        Thank you for sharing Carrie!

        Reply
    3. ruth volpe says

      August 17, 2020 at 9:32 am

      These were easy to make, moist and delicious! I know
      I will make them again

      Reply
      • Sam | Ahead of Thyme says

        August 20, 2020 at 11:37 pm

        Thank you so much, Ruth. They are one of my favourites too.

        Reply
    4. Christine says

      August 05, 2020 at 8:19 am

      Muffins were super easy to make. The consistency was light and moist. Will definitely make again!

      Reply
      • Sam | Ahead of Thyme says

        August 09, 2020 at 10:39 am

        Thank you so much Christine. So glad you liked the recipe!

        Reply
    5. Danie says

      August 03, 2020 at 9:58 am

      Other than white flour, what other flours would be just as good?

      Reply
      • Sam | Ahead of Thyme says

        August 09, 2020 at 10:37 am

        Unfortunately, I have not tested the recipe with any other flours so I cannot comment on it. I will try to test some others at some point and add it to the recipe. If you do happen to try it with a different type of flour, let me know.

        Reply
    6. Cathy Griffin says

      August 02, 2020 at 9:36 am

      These are delicious. The batter was very thick and it was difficult to fold the blueberries in without smashing a few. I sprinkled them with a streusel topping and baked for 19 minutes. Will make these again!

      Reply
      • Sam Hu | Ahead of Thyme says

        January 06, 2021 at 9:08 am

        Thanks Cathy! So happy you liked the recipe!

        Reply
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