5.0 from 9 votes
Blueberry Muffins with Yogurt
These easy blueberry muffins are bursting with delicious blueberry flavor. Greek yogurt in the muffin batter keeps these moist and tender while the coarse sugar on top adds a nice crunch and sweetness to the muffins.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 90 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour + 1 tsp (divided)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 TBS unsalted butter (softened)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- ⅔ cup plain greek yogurt (or one 5.5oz container)
- 1 tsp vanilla extract
- ¾ cup blueberries (plus extra for topping if desired)
- 2 TBS coarse sugar (optional topping)
Instructions
- Preheat the oven to 450°F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside.
- In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, and salt. Set aside
- In a large bowl, cream together the butter and sugar.
- Add in the eggs, yogurt, and vanilla.
- Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
- In a small bowl, toss the blueberries with the remaining teaspoon of flour until completely coated. Fold the blueberries into the batter.
- Add a level ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired.
- REDUCE THE HEAT TO 375°F and baking for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
- Allow to cool in the pan for a few minutes before removing and enjoying. Serve plain or with butter.
Cup of Yum
Notes
- Bake the muffins at 375 degrees for about 20 minutes if you don’t care about the nice domed top.
- Use room temperature eggs for a finer crumb. However, using cold eggs won’t change the texture too much in this recipe if in a hurry.
- Store muffins in an airtight container at room temperature for two days.
- Make mini muffins by using mini muffin tins and baking for 8-10 minutes. Kids love popping the mini blueberry muffins in their mouth as a breakfast snack!
- You can freeze these muffins by allowing them to come to room temperature then putting them in a large freezer bag in a single layer and squeezing out any excess air. You can also wrap the muffins individually with plastic wrap before placing in the bag. Store in the freezer for up to 3 months. Thaw at room temperature.
Nutrition Information
Calories
90kcal
(5%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
205mg
(9%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
138IU
(3%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 90
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 205mg | 9% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.