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blueberry yogurt muffins on cooling rack

Favorite Blueberry Yogurt Muffins

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Calories 136kcal


  • 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)


  • 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.


  • 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 Siggis 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.


Serving: 1muffin | Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 73mg | Fiber: 2g | Sugar: 8g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg