New recipes

Blueberry yoghurt muffins recipe

Blueberry yoghurt muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

Blueberry muffins made with fat free natural yoghurt, makes a delicious treat.

Morayshire, Scotland, UK

83 people made this

IngredientsMakes: 12 large muffins

  • 280g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 2 medium eggs, beaten
  • 175g light brown sugar
  • 250ml fat free natural yoghurt (I use Onken)
  • 110g butter, melted
  • 1 teaspoon vanilla extract
  • 175g frozen blueberries
  • brown sugar and cinnamon, for dusting

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat oven to 190 C / 170 C Fan / Gas 5. Line a 12 hole muffin tin with muffin cases.
  2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
  3. In a second bowl, place the eggs, sugar, yoghurt, butter and vanilla into a bowl and beat until blended.
  4. Add the egg mix to the flour along with the frozen blueberries. Use a rubber spatula or metal spoon to fold the mixture until just combined. Do not overmix - the mixture will not be smooth. Divide the mixture between the 12 muffin cases and sprinkle over some sugar and cinnamon.
  5. Bake for 12 to 15 minutes, or until a skewer inserted comes out clean.


I use frozen berries as this keeps the blueberries whole whilst baking (and not just mushy). It makes 12 large muffins so if you wish to use cupcake cases this would make a lot more.

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

I made honey Greek yogurt muffins & didn't add any blueberries (my first time making muffins) & got only praise for them. Recipe was easy to follow & saved for next time.-28 Mar 2018

These are delicious and very moist. I baked them 4 times now and took a patch to the office they were gone in minutes. I replaced the natural yoghurt with vanilla fat free, the result was fantastic-22 Mar 2018

I've made them three times so far so easy and absolutely gorgeous-10 Oct 2017

Blueberry Yogurt Muffins

Jumpstart your morning with these light and refreshing Blueberry Yogurt Muffins! Nothing beats a blueberry-studded muffin paired with a cup of coffee or orange juice. Fluffy, moist, and the perfect on the go breakfast for your family.

Homemade muffins are something I will never turn down. I love all types of muffins, they are my favorite way to start the day. Pair with a sausage patty or reach for lighter for a fresh fruit salad. I find it helps me relax and get ready to tackle the day ahead of me. If you are a fan of blueberry muffins, you have to try this Blueberry Yogurt Muffin recipe.

Get ready for the best blueberry muffins you&rsquove ever had

I received a rare compliment indeed from Mr. Scrummy the other day when I made these Greek yogurt blueberry muffins.

He said &ldquoAs you know, I&rsquom not much of a muffin man, but I think this was the best muffin I&rsquove ever tasted. It was perfect.&rdquo

Now maybe this isn&rsquot saying much coming from someone who isn&rsquot really a fan of muffins (how can that be?!), but all the same I&rsquom going to take it as a compliment, and as an extra vote of confidence that these are good &ndash really good.

This was one of those recipes that I was expecting to have to experiment with for a while to get right. But to my surprise it actually worked out perfectly first time. I think the thing with muffins is that there is a bit of wiggle room with the ingredients. If you add a tiny bit more or less liquid or sugar, for instance, you&rsquoll still likely get a decent result, so long as you follow some simple guidelines.

UPDATE 2019: Just take a read through of the comments below. Many readers have made adaptations and substitutions and these muffins always seem to turn out well!

Well, nothing earth-shattering &ndash but there&rsquos nothing wrong with a little reminder!

Getting This Recipe Just Right

When working on this recipe, I began with the basic ratio of a muffin. But I wasn&rsquot happy with the texture.

When I eat a muffin, I want it to be just as moist and tender as the giant costco muffins I grew up eating. Yes, that is the benchmark I hold all muffins to!!

Several batches later, I finally was happy with this lemon blueberry muffin recipe.

I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in yogurt, and milk vs buttermilk.

In the end, I found I liked the texture of these lemon blueberry muffins best with a little extra baking powder, full fat yogurt, and oil.

The Awesome-est Blueberry Muffins

Nothing's better than warm blueberry muffins, straight from the oven.

I&rsquom not sure what the element is that makes baking with yogurt so successful, but I&rsquom a believer. These muffins are delicious!

minus 2 tablespoons of flour

generous cup plain, unflavored yogurt

Softened butter, for greasing muffin tins

frozen or fresh blueberries (if using fresh, add 2 teaspoons water)

  1. Preheat oven to 385 degrees.
  2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
  3. In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
  4. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
  5. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
  6. Bake 20 to 25 minutes and allow to cool completely.
  1. In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

This is the third of five finalist recipes in the Dairy Recipe Contest, and boy are my wooden spoons tired. I&rsquom cooking and baking up a storm, trying to get everything prepared and tested by August 30, when I&rsquoll announce the Grand Prize winner. Today&rsquos recipe comes from Ellen F., a 15-year-old homeschooler, a fact I that played no part in my selecting her recipe as a finalist, but that did make me smile and say &ldquoAwww&rdquo once found out her full story. I say that when I hear anyone&rsquos full story, though. I love knowing about you guys.

The muffins appealed to me not only because they contain yogurt, they&rsquore also topped with a Yogurt-Blueberry sauce at the end.

First I made the batter, which consists of flour, baking soda, baking powder, salt, nutmeg, sugar, vegetable oil, egg, blueberries, vanilla&hellipand of course, one generous cup of plain unflavored yogurt. The stuff knows no bounds, I tell ya.

And OH! Fresh blueberries. Those&rsquoll come in handy.

I mixed the batter in the mixer, but was careful to mix it VERY minimally, according to the instructions.

I licked the spoon somewhere in here. I didn&rsquot mean to, but these things sometimes happen.

I&rsquom in love with this scoop. It makes me feel complete.

As per the instructions, I pressed a couple of blueberries into the top of the batter.

Before baking, I sprinkled some raw/Turbinado sugar all over the top. According to certain sources, this would give the muffins a nice crunch.

Mmmm. These are lookin&rsquo promising.

Is this Turbinado sugar, by the way? Well, it&rsquos the closest I could get.

I baked the muffins for 25 minutes on 385 degrees. Here&rsquos what they looked like:

They have a really nice texture&mdashspongy and soft.

Next (early this morning, as it so happens) I set out to make the Yogurt-Blueberry Sauce:

I threw 1 cup blueberries and 1 teaspoon sugar in a small, slightly dirty saucepan and brought it to a slow boil. I let it cook about 4 or 5 minutes, or until it got all juicy and thick.

I removed the pan from the heat, then added in 1/4 cup plain yogurt

Well, doesn&rsquot this look downright delightful?

Mmmm. Blueberries produce the most miraculous color. And if you believe blueberries are good for you, then this concoction has to be a cure-all for several diseases.

*Pioneer Woman&rsquos flighty medical claims have not been endorsed by the FDA, the FAA, the FHA, or NATO.

Now, you CAN be conventional here and just put on a pat (or two) of butter or cream cheese.

But conventional is for the birds! Especially when it comes to food.

Yum. Yum yum. I just took my last bite. Yum.

My verdict: The muffins were delicious. My blueberries were very tart, so I might have added a little more sugar than the recipe called for, both in the batter and the blueberry sauce. But other than that they were very, very good blueberry muffins, and I think the yogurt in the batter is responsible. The last three or four yogurt-based cakes and muffins I&rsquove tried have not disappointed, and I&rsquom wondering how long it will take &rsquotil plain yogurt makes its way into the mainstream of everyday baking.

Thank you, Ellen F., for your recipe! Now get back to your kitchen table and finish your differential equations.

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Step 1

1.Heat oven to 350°.
2.Coat muffin tin with cooking spray or liners.
3.Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
4.Combine yogurt, eggs, butter, and vanilla in a second bowl.
5.Fold yogurt mixture into dry mixture stir to combine completely.
6.Gently fold in blueberries.
7.Spoon into muffin tins.
8.Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Blueberry Yogurt Muffins

To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.


  • 2 1/4 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 cup plain yogurt
  • 1 tablespoon grated orange rind
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1 1/2 cup fresh blueberry

Nutritional facts <b>Per muffin:</b> about

  • Sodium 282 mg
  • Protein 5 g
  • Calories 215.0
  • Total fat 6 g
  • Saturated fat 1 g
  • Total carbohydrate 35 g


In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil pour over dry ingredients. Sprinkle with blueberries stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.

Blueberry Yogurt Muffins

I feel like my family is living a “hurry up and get off to school” life even though neither of my kids are in school. As soon as Joey wakes up for the day he’s off and running and yelling “SIDE” for outside and “SHHH” for shoes. As much as I love his enthusiasm for outdoor activity, I wonder why he wouldn’t rather sit on my lap, cuddle, and let me enjoy my warm cup of coffee. Wishful thinking… So while Mr. Joey races out the door, this registered dietitian Mom grabs one of these blueberry yogurt muffins for his breakfast, along with his cup of milk. Then I grab baby Anthony and we join him outside! I also bring my warm cup of coffee too….

The only way to combat the morning rush in our house is to turn on Paw Patrol… the boys would like breakfast on the couch too!

Muffins make the perfect portable breakfast or snack. And these muffins pack a nutritional punch: they are filled with whole grain oats and yogurt. The yogurt also makes these blueberry yogurt muffins somewhat dense. Which is fine by me—- I’m limiting the crumb mess that accompanies toddlerhood. Lately I’ve been making a big batch, storing them in a plastic bag in the freezer, and pulling one or two out for an easy breakfast or snack [after reheating for 15 seconds in the microwave].

I made these muffins with a blueberry yogurt, but you could experiment with a different fruit flavor combination too! The final product has somewhat of a blue tint, which made me smile because they reminded me of The Smurfs. Not that Joey would know what a Smurf was… if I called them Paw Patrol muffins I’m sure he would eat the entire batch!

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.