Blueberry Muffin Recipe (Made with Yogurt and No Butter)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
3 mins
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Total Time
33 mins
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Servings
12
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Calories
227 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Blueberry Muffin Recipe (Made with Yogurt and No Butter)
Description
This blueberry muffin recipe replaces butter with light olive oil and yogurt to create moist muffins with a soft crumb. The dry ingredients—flour, baking powder, baking soda, and sugar—are sifted and combined, while wet ingredients include eggs, olive oil, and yogurt. Gently folding fresh or frozen blueberries into the batter preserves their shape and distributes bursts of fruit without weighing down the muffins.
The muffins bake at 350°F for around 20 minutes until golden brown, with an optional sprinkle of demerara or pearl sugar on top to add a sweet, crunchy crust. The use of yogurt contributes a slight tang and tenderness, while avoiding butter makes the muffins lighter and slightly less rich. This method also works well with a variety of fruits, as noted in the recipe notes.
The result is a balanced muffin with tender texture, mild sweetness, and juicy blueberry pockets. These muffins can be enjoyed at breakfast, snack time, or packed for lunch.
Ingredients
- 2 cups flour (good quality, avoid bleached, bromated and enriched if possible)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 egg
- ½ cup olive oil light
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 2 cups blueberries (fresh or frozen wild/conventional/organic)
- ¼ tsp demerara sugar (or Swedish pearl sugar to top, if desired)
Instructions
- Preheat the oven to 350ºF/ 175℃.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
- Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
- Gently add the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with a little sugar if desired. This makes a crunchy top and adds a little sweetness.
- Bake for about 20 minutes or until golden brown.
Notes
- Various fruits like peach, rhubarb, cranberry-orange, and plums work well as substitutes for blueberries.
- The batter can be baked in a loaf pan but will require about 45 minutes or more until done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 227kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 34mg | 11% |
| Sodium | 138mg | 6% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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