Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blueberry Yogurt Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

These Blueberry Yogurt Muffins are moist, fluffy, and bursting with fresh blueberries. Made with Greek yogurt and a touch of avocado oil, they offer a tender crumb and a perfectly sweet balance, topped with crunchy turbinado sugar for extra texture. Ideal for a wholesome breakfast or a delightful snack.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon flour, (for coating the berries)

Wet Ingredients

  • 6 tablespoons unsalted butter, (melted and slightly cooled)
  • 3/4 cup granulated sugar
  • 2 tablespoons avocado oil, (can use vegetable or canola oil)
  • 2 large eggs, (at room temperature)
  • 3/4 cup plain Greek yogurt, (at room temperature)
  • 1/4 cup milk, (at room temperature)
  • 2 teaspoons vanilla bean paste

Other

  • 1 1/2 cups blueberries, (fresh or frozen, do not thaw if frozen)
  • 1/4 cup turbinado sugar, (for sprinkling on top)

Instructions

  1. Preheat and prepare the pan. Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease it with cooking spray. For taller muffins, fill only every other muffin cup. If you have two pans, you can bake the entire batch simultaneously. Otherwise, bake in batches, allowing the pan to cool between batches.
  2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
  3. Combine wet ingredients. In a large bowl, whisk the melted unsalted butter, granulated sugar, and avocado oil until smooth. Add the eggs one at a time, whisking thoroughly after each. Stir in the plain Greek yogurt, milk, and vanilla bean paste until the mixture is smooth and well combined.
  4. Bring the batter together. Add the dry ingredients to the wet ingredients and gently mix just until combined. Be careful not to overmix to keep the muffins tender.
  5. Add the blueberries. Toss the blueberries in a small bowl with one tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter. Let the batter rest for 10 minutes to hydrate the flour and thicken slightly.
  6. Fill the muffin pan. Using a large cookie scoop, evenly distribute the batter into the prepared muffin cups, filling only every other cup to promote a taller rise. Fill each cup close to the top. If using two pans, split the batter evenly between them. Sprinkle the tops generously with turbinado sugar for a crunchy finish.
  7. Bake the muffins. Place the muffin pan(s) in the preheated oven and bake for 18 to 24 minutes, or until they are golden on top and a toothpick inserted into the center comes out clean.
  8. Cool and serve. Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Filling only every other muffin cup encourages taller muffins as it leaves room for expansion.
  • Using room temperature ingredients helps the batter come together smoothly and bake evenly.
  • Tossing blueberries in flour prevents them from sinking to the bottom during baking.
  • If using frozen blueberries, do not thaw before adding to the batter to avoid excess moisture.
  • Turbinado sugar on top adds a pleasant crunch and slight caramelized sweetness.
  • Bake in batches if you only have one muffin pan, letting it cool slightly between batches.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/blueberry-yogurt-muffins-recipe/