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After a lot of trial and error, I finally came up with the perfect blueberry muffin recipe that had everything I was looking for. The secret ingredient is blueberry Greek yogurt—the perfect gateway to delectable and moist baked goods. The best part? These muffins are even better the next day (if they last).
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.
Table of Contents
Why This Recipe Works
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.
Looking for more of my favorite baked breakfast goods? Try my pumpkin bread with a chocolate swirl or strawberry frosted donuts. If you want to use your skillet for a great presentation, baked French toast or skillet Dutch baby is always a winner.
Ingredient Notes and Substitutions
- Butter: unsalted is best since the recipe calls for salt and baking soda. If you use salted, omit the 1/2 teaspoon of salt.
- Salt: as mentioned above, only use salt if using unsalted butter!
- Baking powder: baking powder is essential to muffins properly rising. If your muffins fall flat, expired baking powder is likely the culprit.
- Blueberry Greek yogurt: 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. Look for Chobani’s fruit on the bottom or less sugar wild blueberry Greek yogurt. You can also mix frozen blueberries into plain Greek yogurt.
- Blueberries: fresh is best but you can also use frozen. 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.
- Milk: milk helps to thin the batter so it’s not so thick. Almond milk can work as well.
- Sugar for topping: regular table sugar works but coarse crystal sugar is best for texture and baking. You can also use turbinado or demerara, which is usually coarse.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
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.
Step 2.
Add the eggs, one at a time, whisking or beating after each egg until creamy (image 2a). Add vanilla extract and yogurt and mix until fully incorporated (image 2b).
Step 3.
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.
Step 4.
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.
Step 5.
Line a 12-cup muffin tin with cupcake liners (or grease tin without liners) and fill with batter to 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 on the top rack for about 18-20 minutes. Tops of the muffins should be just golden and a toothpick should return clean when pierced in the center.
Step 6.
Remove muffins from the tin and let cool for 15-20 minutes before serving.
Expert Tips
- 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.
Frequently Asked Questions
Yes! This batter makes a great base for chocolate chip muffins as well. Just substitute unflavored Greek yogurt instead of blueberry.
Yes you can. I prefer blueberry yogurt because it adds a little sweetness and blueberry flavor. You can also make your own by adding a pinch of sugar or honey to along with 1/4 cup frozen blueberries to plain yogurt.
It depends on how they’re prepared. These muffins may be higher in protein but they still have similar nutritional value as a typical muffin. The Greek yogurt is added for texture and flavor.
More Recipes You’ll Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Greek Yogurt Blueberry Muffins Recipe
Ingredients
- 1 stick butter, softened
- 1 ¼ cups sugar
- 2 eggs, medium
- 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, or Almond milk
- Coarse sugar (table sugar OK too), 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 12-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 on the top rack for about 18-20 minutes. Tops of the muffins should be just golden and a toothpick should return clean when pierced in the center.
- Remove muffins from the tin and let cool for 15-20 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m wondering if anyone who’s made these tried freezing/rewarming them, and how well that worked?
Delicious!! Best blueberry muffins ever and so easy to make. Highly recommend!