Greek Yogurt Blueberry Muffins Recipe

5 from 1 vote

Greek Yogurt Blueberry Muffins Recipe

Delicious and moist blueberry muffins made with blueberry Greek yogurt. Your search for the perfect muffin recipe is over.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: English

Servings: muffins

Author: Shawn Williams

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

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.

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.

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.

Nutrition