Blueberry Yogurt Muffins are easy and quick to make. No mixer required and no butter needed. Plain yogurt and a small amount of oil give these simple muffins a light and tender texture.
Greetings from our house here in Kansas City which has become all things – school, office, playground. Late last week our mayor extended our stay-at-home order until May 15 which is not surprising, but just serves as another reminder that this is our new normal. I can’t say it enough, but we are always thankful for those of you who are out there providing essential services during all of this. I hope you are staying safe and staying healthy.
With three young kids in the house, it’s almost impossible to do anything without at least one kid involved. June’s new favorite thing is to “help” with my photo shoots (ie. grab bites of whatever catches her eye). Note the shirt she’s wearing in this photo! That colorful shirt is straight out of our days in Thailand where everyone wears these shirts to celebrate Thai New Year (which was last week).
What I love about Blueberry Yogurt Muffins
About these Blueberry Yogurt Muffins. These are bake-on-a-whim muffins. There’s no butter to soften, no mixer to pull out, no unusual ingredients or techniques. Plain or Greek yogurt and a small amount of oil give these muffins a light, tender texture and keep them moist enough that they’re still great served the next day. If you’ve got the handful of basic ingredients listed below, you can have one of these in about 30 minutes.
These Blueberry Yogurt Muffins are:
- Light and Fluffy
- Sweet (but not too sweet)
- Golden on Top
- Packed with Blueberries
- Easy (no mixer required)
- All-Purpose Flour, Granulated Sugar, Baking Soda, Pure Vanilla Extract, Baking Powder, Egg, Salt – No explanation necessary for these. Just regular baking staples.
- Yogurt – Yogurt is the key to the moist / light texture of these muffins. I prefer to use plain low-fat yogurt for the lightest texture. Nonfat Greek yogurt works really well too and yields a thicker batter and slightly more sturdy (but still tender muffin). See the recipe notes if using Greek yogurt – you’ll add a bit more milk to the batter. A fun twist is to use flavored yogurt – blueberry, strawberry, or vanilla would be great! Just keep in mind that the color of the muffins will change – blueberry yogurt will give you blue muffins.
- Vegetable Oil – To keep the muffins moist, you’ll also need a small amount of oil. Just about any type of oil will work in these. I use vegetable oil, avocado oil, or grapeseed oil for a neutral flavor. Olive oil is great too (although the muffins end up with a very subtle olive oil flavor).
- Milk – Use any type of milk. Alternative milks like almond or coconut will work just fine.
- Blueberries – Use frozen berries or fresh. Frozen berries will bleed into the batter a bit, but they work great. These are also fantastic with other berries – raspberries or chopped strawberries are good options. If using other berries, be sure that you use a tester to make sure the batter is cooked all the way through. Strawberries, in particular, can release moisture as they cook so the muffins may need a couple extra minutes in the oven.
- Toppings – Totally unnecessary, but if I’m feeling fancy, I’ll sprinkle the top of the muffins with large grain sugar or rolled oats. It gives them a little extra something in the flavor / texture department, but it does hide that nicely crisp golden top.
How to Make Blueberry Yogurt Muffins
These are so easy!
- Mix dry ingredients in one bowl.
- Mix wet ingredients in another bowl.
- Pour wet ingredients over dry ingredients and stir just until combined. The batter will be very thick. (Important: do not overmix the batter. To keep the muffins tender, just stir until no dry spots remain.)
- Fold blueberries into batter.
- Bake at 375°F for 20 to 24 minutes. (Use a tester to be certain they have cooked all the way through, especially if you used frozen blueberries which can release extra moisture into the batter.)
- Cool for 10 minutes and enjoy!
More Quick and Easy Baking Recipes
- Semolina Yogurt Cake – I’ve been getting a lot of comments from people who are baking this simple, 8×8 square cake right now. It’s light and not-too-sweet. The semolina gives it a nice, light crumbly texture.
- One-Bowl Chocolate Cake – My favorite go-to chocolate cake. So rich while still light and moist. No mixer needed and it’s naturally vegan.
- Strawberry Banana Muffins – These muffins are simple and satisfying. These use banana and a bit of oil instead of butter, so they are flavorful and very light.
- Anchor 3-Piece Glass Mixing Bowls – I just love these basic mixing bowls. I use them for almost everything, including for baking my No-Knead Everyday Bread.
- Nonstick Muffin Tin – This recipe makes 12 muffins in a regular muffin tin. I also love making 6-8 regular muffins and then using the leftover batter to make mini muffins. (The mini muffins are great for packing in lunches. I take them straight out of the freezer and put them in lunch boxes and they naturally defrost in time for lunch.)
Blueberry Yogurt Muffins
- Mixing Bowls
- Muffin Pan
- 2 cups / 250g All-Purpose Flour
- 3/4 cup / 150g Sugar (use granulated / white sugar)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Plain Yogurt (see note)
- 1 Egg
- 1 tsp Pure Vanilla Extract
- 1/4 cup Vegetable Oil (see note)
- 1 1/2 Tbsp Milk
- 1 cup Blueberries, fresh or frozen
- Optional Topping (feel free to skip this, but I sometimes like to sprinkle rolled oats or large grain sugar, like Demerara sugar, for a bit of texture on top)
- Heat oven to 375°F / 190°C.
- Prepare a 12 muffin tin with paper liners and spray with nonstick cooking spray. (I highly recommend using paper liners with blueberry muffins because blueberries that come in contact with the pan have a tendency to caramelize and stick. They are much easier to remove if baked in paper liners.)
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a second, smaller mixing bowl, whisk together yogurt, egg, vanilla, oil, and milk.
- Pour wet ingredients over dry ingredients and stir just until no dry spots remain. (To keep the muffins light and tender, do not overmix. If using plain yogurt, the batter will be fairly thin; if using Greek yogurt, the batter may be thicker - both are fine.)
- Gently fold in blueberries.
- Scoop batter into prepared muffin tin.
- Top each muffin with rolled oats or large grain sugar, if using.
- Bake until muffins are light golden on top and a tester inserted in the middle comes out clean, 20 to 24 minutes.
- Allow muffins to cool in pan for at least 10 minutes and serve.
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