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.
You can make these 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.
This is 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.
(You may also like my Lemon Yogurt Cake, Blueberry Banana Muffins, Berry Muffins, Mango Sorbet, and Donut Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this 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.
Step-by-Step Instructions
Below is an overview of the process of making the blueberry muffins. Scroll down to the end of the post for the specifics, including the amounts and timing.
- Stir together the dry ingredients.
- Stir together the wet ingredients.
- Gently fold them together.
- Fold in the berries. Divide among a greased muffin pan and bake until cooked through and lightly golden brown.
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 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.
Made these before my toddler woke up and she LOVED them! Thank you for the peaceful morning
Will non fat greek yogurt work? Thank you in advance!!!
They turned out well but these weren’t very sweet. I’d double the amount of honey/syrup. I used maple syrup. Most muffins recipe I use usually requires at least a cup of a sweetner. Otherwise they were yummy.
They are less sweet on purpose but feel free to adjust as you like!
Okay not to be dramatic but these are the BEST blueberry muffins I’ve ever had!!! and I’ve made a LOT of muffins! I subbed in GF all purpose flour, melted ghee, and used maple syrup. I also doubled the recipe because I have 5 kids and we blast through food 🙂 I was worried the batter was so thick but they made the absolute best textured muffin! going to send to everyone I know thank you!
I’ve been making these muffins for the past year and make a double batch at least once a month. Always a favourite in our home and my go to recipe.
Is it possible to use blueberry kefir instead of yogurt or would it not be thick enough? I love your recipes!!
I think that won’t quite work the same since it’s so much thinner, but you might be able to add a little extra flour to compensate.
Obsessed with the chocolate zucchini muffins but wanted something lighter and fluffier— holy cow, these are divine! Airy, flavorful, toddler-approved, hearty… I could go on and on! I even made them with cashew yogurt and they turned out perfectly! Thank you for yet another staple recipe!!
Made these with strawberries instead and also added one over ripe banana. Cook time was 22 mins. Delicious!
Is this batter more like a dough? I cut the recipe in half and it’s very thick like won’t pour into a muffin tin
It is not a dough, it is the consistency of normal muffin batter. I am not sure what happened but maybe you measured an ingredient wrong when you halved the recipe?
no i agree its very thick. but they turned out fine!
This is the perfect classic blueberry muffin. They won’t last the day at my house. So yummy as always.
This is the perfect classic blueberry muffin. We love this recipe. So yummy as always. They won’t last the day at my house.
This recipe was delicious! Turned out perfectly golden brown and moist on the inside. My husband, toddler and I just demolished 6 muffins between us 🙂
Toddlers and grandparents loved them. Used Greek yogurt!
Omnomnom very good, moist, and tasty. Not too sweet, but also not too bland and boring – perfect! 10/10 will make again, and I’ll probably add it to my lunch box as a little treat. 😊
I only have whole wheat flour will that still work?
Yes though I would add 2 tbsp milk to the batter to ensure it’s not too thick.
these are so accessible and …not dry [word that starts with M]. we prefer to choose half whole wheat and half APF. lemon zest wonderful addition. thank you YTF! =}
I always try to avoid that word too but glad to hear it!
We loved this recipe! We used all purpose flour because that’s what we had on hand, turned out great still! Didn’t have a lemon, although i wish we did, so added a small sprinkle of brown sugar on top. So good!
Thank you for this comment. I was looking to see if only all purpose would work, great!
Seriously so thankful for you and all of your recipes. This one is delightful!! My 15 month old is getting a little picky with breakfast and I can always count on a quick & healthy recipe from you. She LOVED these, as did I. Thank you!!
We’ve made this recipe several times now, and its always absolutely delicious! My 22 month old loves them. Thank you!
Hi! Huge fan! Third time making this recipe though and the batter is so dry, it’s more like your yogurt pizza dough recipe. Any advice?
Hi- Is the batter seizing up due to frozen berries or it’s just generally thick? If it’s the latter, you can add 2 tbsp milk.
Could these be made without sugar?
You can make them without sugar but they won’t be as sweet.
These really are delicious! I absolute love that this recipe includes instructions on making them without eggs. I’ve made these with and without eggs and I honestly think these taste best without the eggs. These will certainly be a staple snack for my family.
I made these exactly as stated, but used Bobs red mill egg replacer for the eggs instead of adjusting the liquid. They turned out fantastic!
You deserve 5 stars for this recipe. I followed the instructions and came out with the exact same result as yours. My 14 months old daughter loves them and so do I. Thank you for providing us with free content! God bless you!
I’m so glad!
I was a bit nervous because the batter was so thick and sticky, but it turned out so nicely in the end. Such a great muffin base. What ingredients, other than blueberries, would work well in this base? It’s really good with blueberries, but wondering what else can he put in this muffin base.
You can do any other diced fruit you like.
Can you do whole wheat flour and oat flour?
I loved this recipe! Not just for baby but for myself too. They were fluffy and light. Perfect. Thank you!
Can I make a streusel topping on these
Sure
DELICIOUS!!!!!! Baby and husband loved them ❤️
Thank you!!
Look out Little Debbie! These are delicious. My toddler and my husband both loved these. Plain Greek yogurt worked just fine, but I bet blueberry yogurt would’ve been even better. Made 34 mini muffins for me.
My baby just turned 1 and loved them. Light and fluffly and rose super well. They were appropriately sweet for her as an early treat with some added sugar from the maple syrup. I only had full fat regular yogurt on hand (and only 3/4 cup) so I used it and topped it up with some whole milk. These still turned out and I also enjoyed eating them too. Wish I had made a double batch.
I only have all purpose flour. Will it still work? If so, how much should I use?
Thank you!
I thought I messed these up because I didn’t have a full cup of whole milk greek yogurt (maybe 2/3 cup) so I filled the rest of the cup with almond milk and also used Bob’s Red Mill egg replacer (didn’t see the notes to omit eggs!) — anyway the batter looked gummy but they ended up with an awesome texture and height?! I do see the benefit of using a flavored yogurt and will try that next time! It does say here “See the Notes for info on swapping in regular sugar.” but there is no info on swapping honey or maple syrup for sugar (which I’m interested in since prices for those are so high now). As always, 5 stars for simplicity and a delicious result!
Hi Amy! Can almond flour be substituted as well as vanilla whole mile yogurt? Thanks!
Hi- almond flour won’t work well here, but you can look at my almond flour muffin as an option: https://www.yummytoddlerfood.com/almond-flour-muffins/
I just made these today. The texture was on point!
I would like to say that it is important to remember the extra sugar that is in flavored yogurt when subbing for plain yogurt. I used plain greek yogurt and 1/4 cup of coconut sugar. They were definitely lacking sweetness. But I must say that it didn’t stop us from eating 6 of them right away with some cream cheese!
Has anyone substituted lemon extract in place of the vanilla extract ?
That sounds like it would be yummy!
Hi! Can I sub banana for maple syrup in this recipe? Thanks for all the awesome recipes. I just came across your website.
You’re welcome! I haven’t tried that and I’m not sure if the additional moisture would make them difficult to bake through in the middle. Let me know if you try it!
These muffins were so easy and delicious! I added in some coconut flakes and my kiddos (and I) loved them.
Thank you!
I don’t see the note about subbing in regular sugar. Thanks!
You can use an equal amount of regular sugar for the honey or maple syrup, just add 2 tablespoons milk too.
If using a mini muffin tin, how long should the cooking time be?
About 12 minutes