Blueberry Yogurt Muffins (best blueberry muffins!)

These blueberry yogurt muffins are seriously the best! They are so moist and tender, buttery, and are packed with blueberries. The key to the best blueberry muffins is using yogurt, lemon zest, and not skimping on blueberries. These muffins have an almost plush texture, crunchy brown sugar tops and it’s so hard to stop eating them. This recipe is so simple, you only need 1 bowl and a whisk (and no mixer). If your looking for perfect blueberry muffins, look no further – these are our favorite!

Ingredients

This blueberry muffin recipe uses regular ingredients that you will find in any grocery store (flour, eggs, baking powder, baking soda, yogurt, sugar, butter, vanilla, blueberries). I would only like to talk a little bit about the following ingredients:

Yogurt – it’s the key ingredient to moist muffins with a tender crumb. It’s way better than milk and sour cream. I also tried these muffins with sour cream and like them much better with yogurt. You can use sour cream instead if this is what you have on hand but add 1 tablespoon less flour since sour cream is a little bit thicker than yogurt. Use regular good-quality thick yogurt (not bad-quality yogurt that is completely runny) but not Greek yogurt which is way too thick for this recipe (you would also need to add a little bit less flour).

Lemon zest – it’s necessary for this recipe. The amount of lemon zest added just elevates the blueberry flavor without tasting overly lemony.

Butter vs oil – usually it is preferred to add oil to baked goods because it makes them more moist. It’s a good idea to add it to spiced cakes (like this carrot layer cake) or chocolate cakes when the difference in flavor is not that noticeable. These muffins are already very moist thanks to yogurt and lots of blueberries so adding oil is really not necessary! Butter adds here such a wonderful flavor.

Blueberries – I prefer to use fresh. You can also use frozen, but don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter.

For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.

Toppings for blueberry muffins

• crunchy sugar tops – just sprinkle the tops with light brown or turbinado (raw) sugar – this is my favorite option!
• cinnamon sugar: 3 tablespoons light brown sugar + 1 teaspoon cinnamon
• sugary nut cinnamon topping: 1/4 cup light brown sugar + 1/4 cup chopped walnuts + 1 ts cinnamon
• streusel / crumb topping: 5 tablespoons flour + 1/4 cup light brown sugar + 2 Tbsp soft butter + 1/2 ts cinnamon – combine all the ingredients until crumbs start to form, store in the fridge until ready to use
• lemon glaze: 1 cup confectioner’s sugar + 1 1/2 Tbsp lemon juice (you need to let the muffins cool completely before glazing them)
• vanilla glaze: 1 cup powdered sugar + 1 tablespoon milk + 1 teaspoon vanilla

Muffin pan

I used a standard-size muffin pan and got 12 muffins from this recipe.

You can also bake these muffins in a large-sized muffin pan – you will get 8 jumbo muffins. You will need to bake them longer.

You can also use a mini size muffin pan to bake these as mini muffins – you will get about 18-20 mini muffins. You will need to bake them for a shorter period of time.

Before you start

This recipe is very forgiving and easy to measure with measuring cups but I would like to just bring to your attention how I measure flour. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.

If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g (scooping the flour directly into the measuring cup compacts it so you have more flour in your cup).

Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time (you don’t have to weigh all the ingredients, just the flour, all the other ingredients are fine to measure with cups!).

To correctly measure the flour, you need to:

1. Fluff the flour by stirring it in the bag/flour container with a spoon.
2. Spoon the flour and sprinkle it into your measuring cup.
3. Sweep off the excess flour with the back of a knife.

Step by step instructions

Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.

Wash the blueberries, pat them dry with paper towels, set aside.

Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).

STEP 1: Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl.

STEP 2: Whisk until well combined.

STEP 3: Add the flour to the bowl.

STEP 4: Fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).

STEP 5: Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don’t overmix the batter.

STEP 6: Divide the batter evenly between 12 muffin liners.

STEP 7: Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.

STEP 8: Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.

Place on a cooling rack to cool slightly then enjoy!

Storage

Store these muffins in a tightly closed container for up to 2 days (after this time the fruit starts to look not so appetizing). They are the best on the day they are made.

You can reheat them in the oven or in a microwave to refresh them.

How to freeze blueberry muffins: You can freeze these muffins for up to 6 months. Cool them completely then wrap each muffin in plastic foil and put in the freezer. Thaw in the fridge and warm up in the oven or bake at 320°F/160°C straight from the freezer until thawed and warm.

Bakery-style blueberry muffins

Blueberry muffins from a bakery are usually large and have nice tall domes. To achieve such a result we would need to make a thicker batter by adding more flour but this also results in drier muffins. I love nice, tender, and moist muffins, so moist that you wouldn’t even think of spreading them with butter (!) so the batter in this recipe is not very thick.

Muffins from this recipe come out more flat than those from a bakery but I actually love these crunchy edges and crackly sugary top so it’s a win-win for me!

How to prevent muffins from sticking to liners

• The most important is to let the muffins cool before trying to take off the wrappers (cool them completely for best results).
• Spray the muffin liners with a non-stick baking/cooking spray or brush them with vegetable oil or melted butter.
• Use high-quality liners (some brands may stick more than the others).
• Buy non-stick wrappers if other methods are failing you.

FAQ

More delicious muffin recipes

• Mango Muffins with Passion Fruit Glaze Recipe
• Pumpkin Cranberry Muffins
• Raspberry White Chocolate Muffins
• Pear Muffins

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Blueberry Yogurt Muffins (best blueberry muffins!)

These blueberry yogurt muffins are seriously the best! They are so moist and tender, buttery, and are packed with blueberries. The key to the best blueberry muffins is using yogurt, lemon zest, and not skimping on blueberries. These muffins have an almost plush texture, crunchy brown sugar tops and it’s so hard to stop eating them. This recipe is so simple, you only need 1 bowl and a whisk (and no mixer). If your looking for perfect blueberry muffins, look no further – these are our favorite!

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5 from 21 votes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 268kcal

Author Aleksandra

Ingredients

• ▢ 2 large eggs
• ▢ 1 cup yogurt 240g
• ▢ 1/2 cup melted butter 115g
• ▢ 1 cup granulated sugar 200g
• ▢ zest grated from 1 lemon
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon fine sea salt
• ▢ 2 cups + 6 tablespoons flour 300g, spooned and leveled not scooped!
• ▢ 2 cups blueberries 300g
• ▢ 2 1/2 tablespoons brown sugar to sprinkle on top

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Instructions

• Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
• Wash the blueberries, pat them dry with paper towels, set aside.
• Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).
• Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.
• Add the flour, fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).
• Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don’t overmix the batter.
• Divide the batter evenly between 12 muffin liners.
• Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.
• Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.
• Place on a cooling rack to cool slightly then enjoy!

Notes

• You can use sour cream instead of yogurt, but add 1 Tbsp less flour (I prefer them with yogurt though).
• For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.
• Measuring the flour: 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g. Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time.
• To correctly measure the flour, you need to:
  • Fluff the flour by stirring it in the bag/flour container with a spoon.
  • Spoon the flour and sprinkle it into your measuring cup.
  • Sweep off the excess flour with the back of a knife.
• You can also use frozen blueberries in this recipe. Don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter.
• Calories = 1 muffin (1/12 of the recipe). This is only an estimate!

Course Dessert

Cuisine American

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