Yogurt Muffins with Blueberries
Published Apr 19, 2020•Updated May 18, 2026
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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.
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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.
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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.
Jess, can I make these dairy free with coconut milk yogurt? Do I need to alter anything else?
I haven’t tried it, but I wouldn’t change another thing. I think it should work!
What a fabulous and easy way to utilize the yogurt and blueberries I had sitting in my fridge this weekend!
Jess, these muffins are so delicious! So moist and fluffy… The only adjustments I made were the addition of lemon zest and juice which really made the blueberry flavor pop! Also, was able to cut back on the oil a little with the addition of extra yogurt-it had no effects on the texture of the muffins. Thanks so much for a super yummy recipe..its gonna be a standard quick and easy way for morning muffins 🙂
I’m so glad you liked them, Katie! Thanks so much for the kind note!
Hi there!
Can’t wait to see how these turn out! I am confused on one thing, however. At the top of the recipe it says cook time is 10 mins but in the recipe instructions it says bake 20-24 minutes? Hopefully the 20-24 minute one is right since that’s what I did! Lol
Hi Kylie – thanks so much for catching this for us. We have made that correction in the recipe card. The text of the recipe was correct (20-24 minutes).
Could not get muffin papers off the muffins when cooked. So disappointed. What do you think went wrong? Help!
Hi Claire – I’m so sorry – that is definitely disappointing! I often just find that some muffin papers are worse for sticking than others. Try spraying them with nonstick cooking spray before you add the muffin batter and you shouldn’t have any trouble.
I use parchment muffins wrappers. Nothing sticks to them!
Oh yes – those are the best!
Quick question – I’m not a huge fan of the taste of yogurt. I see that adding yogurt will affect the consistency of the muffins, but does it affect the taste? Thanks!
Amber – that’s a great question! I think that if you served these to someone that didn’t know there was yogurt in them, they would never guess it was there. It does give them just the slightest hint of a sour or tangy flavor, but I really wouldn’t say it tastes distinctly of yogurt.
Can I use skim milk?
Absolutely – skim milk will work just fine!
I made these today with my 2 year old son! It was quite the adventure as you can imagine but a lot of fun for both of us, and they’re delicious!
My almost 2-year-old likes the mess way more than the “baking”. 😉 So glad you (and he) liked them!
These turned out great! The best ones out of the 3 blueberry muffin recipes we tried in the last weeks 🙂
Greetings from Spain!
Turned out great. I added chopped walnuts on top.
Love the idea to add chopped walnuts on top, Dee! I’ll definitely have to try that.
Delicious! These are easy to make and taste wonderfully light (not cakey.) A great use of the fresh blueberries I am seeing at the farmers market.
Thanks so much for your note Eileen! So glad you liked them!