Yogurt Muffins with Blueberries
Published Apr 19, 2020•Updated May 18, 2026
This post may contain affiliate links. Please read our disclosure policy.
Moist Yogurt Muffins are packed with blueberries are quick to make. I actually designed this recipe so that I could easily make it with young kids underfoot. As a result, there’s no mixer required and no butter needed. Plain yogurt and a small amount of oil give these muffins a fluffy, tender crumb that lasts for days.
Jaye Marie says: ⭐⭐⭐⭐⭐ “This is my new ‘go to’ blueberry muffin recipe. I actually ripped up the other ones I tried.”
With three young kids in the house, it’s almost impossible to do anything without at least one kid involved. My youngest daughter’s new favorite thing is to “help” with my photo shoots (ie. grab bites of whatever catches her eye). And yogurt muffins have been our go-to. Why yogurt instead of butter? Because it’s easy! No softening butter needed. But also because it adds moisture and flavor to the muffins. And bursting blueberries in every bite? Well that’s just classic
Yogurt Muffins with Blueberries are:
- fluffy with a tender crumb
- sweet (but not too sweet)
- golden on top
- easy (no mixer required)
- bursting with blueberries in every bite!
Yogurt Makes Better A Better Muffin
Plain or Greek yogurt works a little magic in this recipe. Yogurt adds extra moisture, a slight tang, and leads to a tender crumb. The moisture from the yogurt also evaporates during cooking, resulting in a crisp, golden top with a little bit of crunch. That extra moisture inside means these muffins are still delicious for days after cooking.
Pin this now to save it for later
Pin It Now
How to Make 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!
How to Keep Those Blueberries from Sinking
If you’ve ever made blueberry muffins, you know that the struggle is real. With some muffin recipes, the blueberries sink to the bottom resulting in a soggy blueberry mess at the bottom of the wrapper. This problem is not about technique as much as it is a fault with the recipe itself. The batter for these yogurt muffins is thick enough to suspend the blueberries in place while they bake. No sunken blueberries here. You can even add a few blueberries on top just before baking, which give them that bakery-style look, and they’ll stay put there too.
Ingredients
- 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.
More Easy Muffin Recipes
Favorite Tools
Pin this now to save it for later
Pin It Now
Blueberry Yogurt Muffins
Equipment
- Mixing Bowls
- Muffin Pan
Ingredients
- 2 cups All-Purpose Flour 250 grams
- 3/4 cup Sugar 150 grams (use granulated / white sugar)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Plain Yogurt (see note)
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Vegetable Oil (see note)
- 1 1/2 Tablespoons 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 Turbinado sugar, for a bit of texture on top)
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have used applesauce in place of vegetable oil in all my baking recipes for years and everything still turns out delicious!
my muffins stuck to the paper. any suggestions?
This is my new ‘go to’ blueberry muffin recipe. I actually ripped up the other ones I tried; all of which were hit and miss at best.
Many thanks for sharing!
Yay! I’m so glad to hear that! Thanks so much for the note Jaye Marie!
These were excellent! Thank you so much. I will have this on repeat in our home. My husband and kids ate them all in one day. Thank you!
So glad you all enjoyed them!!!
Thank you for this perfect recipe! I’ve made them twice and will continue to use this recipe from now on. I use organic everything and almond milk. I’m an experienced home muffin baker and never use liners. I use a dark non stick pan and grease the muffin cups with vegan shortening, never a problem with sticking. This saves money and yummy crumbs!
Faye – I’m so glad you enjoyed them!
I substitute King Arthur baking sugar alternative (stevia without the stevia aftertaste) and applesauce instead of oil. They look beautiful and taste awesome (my husband says they’re the best blueberry muffins he’s ever had). 12 muffins at 100 calories each (I did the math). I’d post a picture if I could.
That’s amazing! I’m so glad to know those substitutions work well. Thanks so much for letting us know!
The blueberry muffins were moist and soft. Thank you for the easy recipe and useful tips. I will definitely bake them again.
Thanks so much for the note, Helen – so glad you liked them!
I’d love to make these tomorrow, but no yogurt. Thinking sour cream will be an effective substitute..? Any suggestions?
Hi Ernie – yes! You can use sour cream. Because it is so much more thick than nonfat yogurt, I’d increase the milk in the recipe to 3 Tbsp. That should work!
I’d like to make jumbo size cupcakes. How should I adjust cooking temperature and time?
Hi Sandy – I haven’t made them that way but I’d try lower and longer. So, try reducing the temp by 25 degrees and add 8-10 minutes to the bake time (just a guess though – you’ll just have to keep an eye on them and check for doneness in the centers).
I just made these, and yes, you definitely need a lot more milk if you use Greek Yogurt! Just put them in the oven and looking forward to eating them. One thing I added was some lemon peel (finely grated) and a bit of lemon juice.
I loved this recipe! I have to watch fat content so I subbed half the oil with apple sauce and used non-fat Greek Yogurt and they turned out great. I also reduced the sugar to just over 1/2 cup and they were still nicely sweet, but I also topped it with a baby sprinkle of cinnamon-sugar.
Definitely want to make these again.