Blueberry Muffin Recipe

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Blueberry Muffin Recipe

I’ve been forever obsessed with blueberry muffins. Homemade muffins never seem to fit the bill. Too dry and crumbly? The blueberries always seem to be too tart, and they lack real blueberry flavor throughout. It’s not easy to nail the perfect texture and consistency.

After several trials and different recipes, I finally came up with a blueberry muffin recipe that had everything I was looking for. The secret ingredient is blueberry Greek yogurt—a tried and true ingredient to delectable and moist baked goods. The best part? These blueberry muffins are even better the next day (if they last).

I love baking because everything freezes well, like these muffins. You can also make a loaf of pumpkin bread with a chocolate swirl to round out your baked goods. Strawberry Donuts are still a treat, but feel not quite as “bad” when they are baked. If you want to use your skillet for a great presentation, baked French toast is always a winner.

Why Greek Yogurt Muffins

Greek yogurt and sour cream (similar to buttermilk), help make baked goods rich and really moist. Just like those perfect bakery muffins you know and love. Don’t worry, the yogurt won’t make your muffins taste anything like yogurt.

I took this approach one step further by using blueberry Greek yogurt made with pureed blueberries. It will give the batter a slight purplish tint and also adds sweet blueberry flavor to every single bite. The yogurt is what really sets this recipe apart.

Any reputable Greek yogurt brand should work in this recipe. I’ve used both plain and vanilla flavors as well, blueberry just works best and makes all the difference. For blueberry muffins, I like Chobani’s fruit on the bottom or less sugar wild blueberry Greek yogurt(s). Anything similar can be substituted.

Blueberry Muffin Recipe
Blueberry Muffin Recipe

TIPS & TRICKS—MUFFINS

  • Bake muffins at 400°F. Muffin recipes traditionally call for 350°F-375°F however the increased heat helps muffins rise taller and form a nice dome.
  • The muffin batter will be very thick. An ice cream scoop makes filling your muffin pan much easier. You can also use two spoons. You can use a knife to spread the batter more evenly once the cups are filled.
  • Fill cups 95% of the way. Overfilling can actually cause flatter muffins.
  • There is no need to pre-flour the blueberries. Since this batter is so thick, you don’t have to worry about the blueberries sinking to the bottom. They will be cemented in place.
  • If using frozen blueberries, bring them up to room temp first. Frozen blueberries will make the batter cold, interfering with baking time and proper rising. The batter should be room temp for best results.
  • Ensure the baking powder is viable. Baking powder is essential to muffins properly rising. If your muffins fall flat, expired baking powder is likely the culprit.

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Blueberry Muffin Recipe
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5 from 1 vote

Blueberry Muffin Recipe

Servings: 12 muffins
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Delicious and moist blueberry muffins made with blueberry Greek yogurt. Your search for the perfect muffin recipe is over.

Ingredients 

  • 1 stick butter, softened
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup blueberry Greek yogurt, 2 individual Chobani fruit on the bottom yogurts
  • 1 1/2-2 cups blueberries, rinsed, stems removed
  • 2 tablespoons milk
  • Sugar for topping

Instructions 

  • Preheat the oven to 400°F
  • In a large bowl, mix together butter and sugar until fully incorporated and granular. This works best with soft butter, you can use a mixer, fork, or handheld pastry cutter. Mix until the texture resembles crumbly brown sugar.
  • Add the eggs, one at a time, whisking or beating after each egg until creamy. Add vanilla extract and yogurt and mix until fully incorporated.
  • In a separate bowl, mix together flour, salt, and baking powder. Add dry ingredients to the liquid mixture, mixing until flour is just incorporated. Do not overmix; the batter should not be smooth.
  • Fold in the blueberries with a wooden spoon or rubber spatula. It works best to add blueberries in batches for even distribution. Fold in milk last.
  • Line a 15-cup muffin tin with cupcake liners (or grease tin without liners) and fill with batter to just about the top of each cup. The batter is fairly thick, so do your best to fill the cups evenly. Sprinkle a little sugar over each muffin and bake for about 18-20 minutes. or until a toothpick returns clean.
  • Remove muffins from the tin and let cool for 15-20 minutes before serving.

Notes

You can use regular Greek yogurt for this recipe, it’s just not as good as using blueberry yogurt.

Nutrition

Serving: 1muffinCalories: 249kcalCarbohydrates: 40.2gProtein: 4.1gFat: 8.6gSaturated Fat: 5.1gCholesterol: 48mgSodium: 220mgFiber: 1.2gSugar: 24.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: English
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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2 Comments

  1. I’m wondering if anyone who’s made these tried freezing/rewarming them, and how well that worked?