Moist, tender, and full of fresh blueberry flavor, these Blueberry Yogurt Muffins are a favorite breakfast and snack to share with the kids. Plus: They store SO well for days.
Making yogurt muffins has totally made me LOVE muffins so much more. The yogurt makes the texture light, fluffy, and so tender. And in this recipe, it has the added benefit of boosting the blueberry flavor even more.
These blueberry muffins are one of our favorite toddler breakfast ideas because they are yummy and nutritious. And they work as well for kids as they do for us parents.
Why This Recipe Works
You can make this quick recipe to have for breakfast or snack, you can freeze some of the batch for a future meal, and you can serve them topped with butter, nut or seed butter, or a favorite jam. They are rich in calcium and protein and low in added sugars.
(You may also like my Lemon Yogurt Cake, Blueberry Banana Muffins, Berry Muffins, Mango Sorbet, and Donut Muffins.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this Blueberry Yogurt Muffin recipe so you know what to have on hand.
- White whole wheat flour or a blend of all-purpose and whole wheat.
- Baking powder and soda to help the muffins rise nicely.
- Blueberry yogurt: You can use a thick style of blueberry yogurt as shown above, or plain whole-milk Greek yogurt.
- Honey or maple syrup: See the Notes for info on swapping in regular sugar.
- Unsalted butter: You’ll want to melt this and let it cool just slightly before adding to the batter.
- Eggs: I use large eggs in baking. See the Notes at the end of the recipe for the egg-free option.
- Vanilla extract
- Blueberries: Fresh or frozen ones work well here. I love using frozen wild blueberries since their flavor is so good. If your berries are very large, cut them in half. (If you have extra blueberries, try them in my Blueberry Yogurt or my Blueberry Chia Jam.)
- Fresh lemon zest or cinnamon are optional for more flavor.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Delicious! Easy to throw together after getting my little one down. Opted for mini muffins and they came out so well.” —Amy
Step-by-Step Instructions
Below is an overview of the process of making the blueberry yogurt muffins. Scroll down to the end of the post for the specifics, including the amounts and timing.
Step 1. Stir together the wet ingredients. Stir together the dry ingredients. Mix the two together.
Step 2. Add the blueberries and lemon zest to the batter..
Step 3. Use a spatula or wooden spoon to stir the batter together.
Step 4. Divide the muffin batter into a greased muffin pan.
Step 5. Bake until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly.
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Frequently Asked Questions
Yogurt is often used instead of milk in muffins to add a fluffy, moist texture. It also adds protein and calcium.
Yes, they may make the batter seize up a little from the cold temperature, but otherwise, they are great to use. (And if the batter is cold and a little firm, it does bake up exactly the same, so no worries.)
Sure, just reduce the baking time to about 12 minutes. (You might also like my Mini Blueberry Muffins, which are similar to store-bought Little Bites.)
How to Store
Store cooled Blueberry Yogurt Muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Or freeze the muffins for a future week. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
Best Tips for Success
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggi’s as a substitution for dairy yogurt, and a neutral oil like canola in place of the butter.
- Gluten-free: Sub cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- I prefer a thick plain Greek yogurt in this recipe, though it will work with regular. The muffins may be a little bit flatter.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- This blueberry muffin recipe works better baked in a nonstick muffin pan with nonstick spray. If you use paper liners, the muffins may stick.
Related Recipes
I’d love to hear your feedback on this yogurt muffin recipe, so please comment and rate the recipe!
Favorite Blueberry Yogurt Muffins
Ingredients
- 1½ cups white whole wheat flour (or ¾ each whole wheat and all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk blueberry yogurt (or plain Greek or regular yogurt)
- ¼ cup honey (or maple sryup)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon fresh lemon zest (optional; or 1 teaspoon cinnamon)
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter.
- Gluten-free: Sub cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
Nutrition
This post was first published June 2022.
Is honey healthy for babies?
Honey should not be used for babies under age 1.
The best healthy muffins for my toddlers, love x