My perfect blueberry muffin recipe search is over. Over.
I’ve been forever obsessed with GOOD bakery blueberry muffins. Homemade muffins never seem to fit the bill. Too dry? The blueberries always seem to be tart, and they lack real blueberry flavor. Not sure how Dunkin’ makes such epic blueberry muffins.
Well, this got me thinking. How do we incorporate more blueberry flavor into a blueberry muffin? Blueberry extract? No, blueberry Greek yogurt—and yes, these Greek yogurt blueberry muffins are to die for.
Blueberry Yogurt Muffins
What’s the deal with using Greek yogurt in muffins instead of milk? Well, Greek yogurt and sour cream (similar to buttermilk), helps make baked goods rich and really moist. Just like that perfect bakery muffin you know and love. Don’t worry, the yogurt won’t make your muffins taste like yogurt.
I took this concept a step further by using blueberry Greek yogurt with pureed blueberries in it. It will give the batter a slight purplish tint and also add sweet blueberry flavor into every single bite. It’s what makes this the BEST homemade blueberry muffins ever.
What Kind of Yogurt Should I Use?
Any reputable Greek yogurt should do. I’ve used both plain and vanilla flavors as well, blueberry just works best for this recipe and makes all the difference. For blueberry muffins, I like Chobani’s fruit on the bottom Greek yogurt, but similar brands should work well too. Regular yogurt will work as well.
Muffin Batter Consistency
The lack of milk will make the muffin batter fairly thick and sticky because of the lack of milk. You will have to use two spoons or your finger to scoop the batter into the cups. If the batter is too thick and you prefer it a litter thinner, you can add a splash of milk or water to adjust the texture a bit. Note, muffin batter should be a little less thick than cookie batter. It should not be runny!
Since this batter is a little thicker than your typical muffin batter, you don’t have to worry about the blueberries sinking to the bottom. No pre-flouring of the blueberries necessary.
Can I Make These with Milk Instead?
Yup, you can substitute for 1/2 a cup of milk in place of Greek yogurt, just be warned, they’re not nearly as good and won’t be found in my kitchen.
I like to fill the cups to very close to the top so they get a nice big dome at the top. Everyone knows the top of the muffin is the best part.Print
Delicious and moist blueberry muffins made with blueberry Greek yogurt. Your search for the perfect muffin recipe is over.
- 1 stick butter, softened
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberry Greek yogurt (2 individual Chobani fruit on the bottom yogurts)
- 1 1/2–2 cups blueberries, rinsed, stems removed
- Sugar for topping
- Preheat the oven to 375° F
- In a large bowl, mix together butter and sugar until well mixed. This works best with soft butter, you can use a mixer or hendheld pastry cutter. Add the eggs, one at a time, whisking or beating well after each egg until creamy. Add vanilla extract and yogurt and mix until fully incorporated and creamy.
- In a separate bowl, mix together flour, salt, baking powder, baking soda. Add dry ingredients to the liquid mixture, a little at a time, beating until fully mixed in.
- Fold in the blueberries with a wooden spoon or rubber spatula. It works best to add blueberries in batches for even distribution.
- 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 for about 20-25 minutes. or until toothpick returns clean.
- Let muffins cool for 15-20 minutes before serving.
You can use regular Greek yogurt for this recipe, the blueberry just adds amazing additional blueberry flavor. Your favorite plain or vanilla Greek yogurt should do.
You can make this recipe with or without an electic mixture.
You can substitute for 1/2 a cup of milk in place of Greek yogurt if you prefer to not use yogurt, they are just not nearly as good.
- Serving Size: 1 muffin
- Calories: 249
- Sugar: 24.6g
- Sodium: 220mg
- Fat: 8.6g
- Saturated Fat: 5.1g
- Carbohydrates: 40.2g
- Fiber: 1.2g
- Protein: 4.1g
- Cholesterol: 48mg
Keywords: greek yogurt blueberry muffins, blueberry muffin recipe