Description
These Greek Yogurt Blueberry Muffins are incredibly moist, fluffy, and bursting with fresh blueberries. Made with simple ingredients including Greek yogurt for extra tenderness, they’re easy to make and stay fresh for days. Perfect for breakfast, brunch, or snacking!
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Heaped ½ cup granulated sugar (about ½ cup + 2 tablespoons)
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs, lightly beaten
- ⅔ cup vegetable oil (canola, light olive oil, or melted coconut oil work great)
- 1 cup plain Greek yogurt
- ¼ cup milk (whole, 2%, or even almond milk — add up to ½ cup if your batter looks too thick)
Mix-Ins:
- 1½ cups fresh or frozen blueberries
Optional Topping:
- Extra granulated sugar for sprinkling (gives a lovely sparkly crust!)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or give it a light coat of non-stick spray. I always line mine because it makes cleanup a breeze!
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Make sure everything is evenly distributed, no clumps of baking powder hiding in there!
In another bowl, whisk together the lightly beaten eggs, vegetable oil, Greek yogurt, and milk until the mixture is smooth and creamy. It should look like a thick vanilla milkshake!
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir gently until JUST combined. Overmixing is the enemy of tender muffins. The batter will look thick and shaggy, and that’s exactly what we want.
Add your blueberries and fold them in with a few gentle strokes. If you’re using frozen berries, don’t thaw them first! Frozen berries work beautifully and create less streaking in the batter.
Spoon or scoop the batter into your prepared muffin cups. Fill them nearly to the top — yes, really! This gives you those gorgeous bakery-style domed tops. I use an ice cream scoop for perfectly portioned muffins every time.
If you want that irresistible crunchy-sweet top (and you DO!), sprinkle a little extra granulated sugar over each muffin. It creates the most amazing golden crust.
Bake for 17–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when you gently press them.
Let the muffins cool in the pan for about 5 minutes (this helps them set), then transfer them to a wire rack to cool completely.
Notes
- The Toothpick Test: Insert it into the center of a muffin, not near a blueberry (those will always look wet!). You want it to come out clean or with a few moist crumbs.
- Muffin Size Matters: This recipe makes 12 LARGE bakery-style muffins or 14 regular-sized ones. If you want jumbo muffins, you’ll get about 8 and need to bake for 22–25 minutes.
- Even Baking: Rotate your pan halfway through baking if your oven has hot spots.
- Frozen Blueberries: Don’t thaw them! Toss them in frozen to prevent color bleeding. The cold berries also help keep your batter from overmixing while you fold.
- Prep Time: 10 minutes
- Cook Time: 17–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American