Blueberry Yogurt Muffins
Soft, fluffy, and bursting with juicy blueberries, these Blueberry Yogurt Muffins are the perfect balance of sweet, tangy, and satisfying. Made with plain yogurt for a moist and tender crumb, these muffins are a healthier twist on a classic treat without sacrificing flavor. A hint of vanilla and melted butter adds richness, while a simple toss in flour keeps the blueberries evenly distributed throughout the batter. Quick and easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 25 minutes, making them an ideal breakfast, snack, or dessert. Enjoy them fresh out of the oven, or store them for an easy grab-and-go option during the week. With their irresistible texture and vibrant berry flavor, these homemade muffins are sure to become a family favorite! Perfect for using fresh or frozen blueberries, this recipe is both convenient and versatile.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup plain yogurt (preferably full-fat)
- 0.25 cup milk
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the yogurt, milk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are okay.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
Gently fold the floured blueberries into the batter, being careful not to crush them, to evenly distribute throughout the mixture.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
