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Blueberry Yogurt Muffins in a muffin tin
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3.79 from 42 votes

Blueberry Yogurt Muffins

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.
Prep Time10 mins
Cook Time20 mins
Total Time20 mins
Course: Breakfast
Keyword: easy breakfast recipe, easy muffins, fruit muffins
Servings: 12
Calories: 199kcal
Author: Jess Smith via Inquiring Chef
Cost: $5.00


  • Mixing Bowls
  • Muffin Pan


  • 2 cups / 250g All-Purpose Flour
  • ¾ cup / 150g Sugar (use granulated / white sugar)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Plain Yogurt (see note)
  • 1 Egg
  • 1 tsp Pure Vanilla Extract
  • ¼ cup Vegetable Oil (see note)
  • 1 ½ 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 Turbinado 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.


Yogurt: Use regular plain yogurt for these muffins. Nonfat or low-fat yogurt work well. You can also use flavored nonfat or low-fat yogurt (blueberry, strawberry, vanilla, or banana flavored yogurt would be great!). If you use plain Greek yogurt, it is a bit thicker, so double the amount of milk used in the recipe (to 3 Tbsp). 
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 - the muffins do end up with a subtle olive oil flavor. 
To Freeze: These muffins are great to have in the freezer. Just freeze them flat on a sheet pan until solid (about 1 hour) and then transfer to a freezer-safe bag. These can be frozen for 4-6 months. To serve, use the defrost setting on the microwave.


Serving: 1muffin | Calories: 199kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 156mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg