Blueberry Greek Yogurt Muffins
These Blueberry Greek Yogurt Muffins are just as good as any bakery muffin, plus they’re loaded with fresh blueberries and Greek yogurt.
Blueberry Muffins are my favorite flavor of muffins. One time I was at the airport and walked all the way to the opposite end of the terminal to get a snack from Tim Hortons. When we got there, the line was long. We waited, and I ordered a blueberry muffin. We started our long trek back to our gate, carrying our baked goods with us. We got to the gate, sat down, and I opened up the bag containing my blueberry muffin to find a BRAN muffin. I mean, bran muffins are fine, but that is not what I wanted at that moment in time.
Something similar happened to my daughter recently, when I bought muffins at Costco. I bought two flavors, but the blueberry ones were the favorite by far. My daughter came downstairs one morning and asked for a blueberry muffin for breakfast, only to find that they were already gone. The next day I decided to make a batch of homemade blueberry muffins for her.
When I realized that I didn’t already have a regular blueberry muffin recipe on the blog, I set out to decide how I was going to make them. I decided to include a fairly big portion of Greek yogurt, and left out any whole wheat flour to keep them as close to bakery-style blueberry muffins as possible. I ended up with these Blueberry Greek Yogurt Muffins, and they were a pretty big hit in my family. Keep reading to learn how to make them for your family too.
How to Make Blueberry Greek Yogurt Muffins
Making these berry-filled muffins follows the same procedure that making most muffins does. And to get the best results, includes an additional step to rest the batter before baking.
Start by whisking together the dry ingredients – flour, baking powder, baking soda, and salt. Set this aside while you whisk together the wet ingredients – Greek yogurt, milk, sugar, canola oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold the two together with a spatula until no more pockets of flour remain. Cover the bowl with a clean towel and set the batter aside to rest for at least 15 minutes (or move the bowl into the fridge if you’re going to let it rest for an extended period of time).
While you’re waiting for the batter to rest, move an oven rack to the middle position and heat the oven to 375°F. Prepare a 12-cup muffin pan by greasing the cups or lining them with paper or silicone liners.
After resting, fold the blueberries into the batter. Note that if you’re using frozen blueberries, avoid thawing them before adding to the batter. Take them straight from the freezer to the bowl, as this will help prevent the blueberry juice from staining your batter and turning your muffins greyish. Fold the berries in only until they’re evenly distributed – avoid overmixing.
Divide the batter evenly between the 12 muffin cups. If desired, top each muffin with a sprinkle of turbinado or coarse sanding sugar for extra sweetness and crunch. Bake the muffins until the tops are golden and a toothpick inserted into the center of a muffin comes out with crumbs clinging to it.
Allow the muffins to cool for 5-10 minutes, but they’re delicious still warm from the oven. Cool muffins completely before storing in an airtight container or zipper bag. Store at room temperature for up to 2 days or in the freezer for an extended period of time.
Blueberry Greek Yogurt Muffins Ingredients
- All-purpose flour – I used unbleached flour, but bleached all-purpose flour will work just fine too.
- Baking powder
- Baking soda
- Salt – The measurements in this recipe are for table salt. To use kosher salt, increase the amount to ¾ teaspoon.
- Plain or vanilla Greek yogurt – I recommend using full-fat (3.25%) Greek yogurt for this recipe.
- Milk – I used 2% milk, but any type of dairy or non-dairy milk will be fine.
- Granulated sugar
- Canola oil or other neutral-flavored cooking oil
- Large egg
- Vanilla extract
- Fresh or frozen blueberries – Do not thaw frozen blueberries before adding them to the batter. Make sure they are still completely frozen when you add them to the batter, as this will reduce the amount of color that will bleed from your blueberries into your batter.
- Turbinado sugar or coarse sanding sugar – This is optional and is used for sprinkling on top of the batter just before baking the muffins. It gives the muffins a little bit of crunch and extra sweetness.
Want more blueberry recipes?
Blueberry Greek Yogurt Muffins Nutrition Notes
The nutrition information in the recipe below is for one muffin if you make 12 muffins from the recipe. If you make fewer (larger) muffins or more (smaller) muffins, the nutrition information will vary accordingly.
The nutrition calculations use 2% milk and full-fat (3.25%) plain Greek yogurt and do not include the optional turbinado sugar. Using different ingredients than this may slightly affect the final nutrition information.
Equipment
Ingredients
Instructions
- Whisk 2 cups (250 g) all-purpose flour, 2 teaspoons (8 g) baking powder, 1 teaspoon (4 g) baking soda, and ½ teaspoon (3 g) salt together in a large bowl. Set this aside for now.
- In a smaller bowl or large measuring cup, whisk together 1 cup (227 g) plain or vanilla Greek yogurt, ¾ cup (183 g) milk, ½ cup (100 g) granulated sugar, ¼ cup (56 g) canola oil, 1 large egg, and 1 teaspoon (4 g) vanilla extract.
- Fold the wet ingredients into the dry ingredients until no more pockets of dry ingredients remain. Cover the batter with a clean towel and let it rest for at least 15 minutes (place the batter in the fridge to rest if it's going to be for a period of time significantly longer than 15 minutes).
- While you're waiting for the batter to rest, prepare a 12-cup muffin pan by greasing the cups with neutral cooking oil or lining them with paper liners. Move an oven rack to the middle position and heat the oven to 375°F.
- After resting, fold 1 cup (148 g) fresh or frozen blueberries into the batter until they're evenly dispersed.
- Divide the batter evenly among 12 muffin cups. Sprinkle the tops of the batter with a little turbinado or coarse sanding sugar if desired.
- Bake the muffins for 20-22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with a few crumbs clinging to it. Cool the muffins on a wire rack. Store any leftover muffins in an airtight container or zipper bag for up to 2 days at room temperature or in the freezer for an extended period of time.
Nutrition
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