• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pastry Wishes
  • Home
  • Recipes
  • How-tos and Tips
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • How-tos and Tips
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » All Recipes

    QUICK AND EASY BLUEBERRY MUFFINS

    Published: Jan 10, 2020 · Modified: Jan 2, 2022 by Voula with Leave a Comment

    Sharing is caring!

    244 shares
    • Share236
    • Tweet
    Jump to Recipe Print Recipe

    These quick and easy blueberry muffins are heavenly! They are moist, tender, low in sugar, bursting with blueberries, and simple to make!

    Blueberry Muffins

    There’s nothing quite like a delicious blueberry muffin for breakfast (or any time, actually)!

    What I love the most about these muffins, is that they are unbelievably easy to make!

    They have a tendency to disappear quickly in our house!

    What you’ll need:

    Blueberries: You can use fresh or frozen. I use frozen blueberries.

    Flour: I use all-purpose flour.

    Baking Powder: This helps make the muffins nice and tall.

    Sugar: I use regular, granulated sugar. For the topping, you could also use coarse sugar.

    Greek Yogurt: This is essential! Not only does Greek yogurt make these muffins A LOT healthier than your average blueberry muffins, but it also offers a nice tang, just like sour cream, but without all calories. I use 2% low-fat Greek yogurt, but you could use full fat, too.

    An egg: I always use organic eggs.

    Fresh Milk: I use low-fat milk, but feel free to use whole milk. You could also use dairy-free milk, too, like coconut or unsweetened almond milk.

    Vegetable Oil: I usually bake with butter, but I found that these muffins were really moist and tender with light vegetable oil, instead. You could use a light corn oil or sunflower oil.

    Vanilla: I always use pure vanilla extract, but you could use vanilla flavor.

    Salt: It really enhances the overall flavor!

    TIME-SAVING TIP: If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.

    Blueberry Muffins

    How do you prevent blueberries from sinking in muffins?

    There's a popular hack on the Internet which suggests tossing the blueberries in flour to coat them before adding them to the batter, but this never worked for me!

    Not only that, but the extra flour can make the muffins dry, instead of moist!

    Luckily, I came across a solution from one of my all-time favorite pastry gurus, Stella Parks!

    Her suggestion is awesome:

    Before adding the blueberries to the batter, drop some plain batter into the bottom of each muffin liner. Then fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups and bake.

    And you know what? THIS REALLY WORKS! Check out my picture below. See?!

    Blueberry Muffins

    You can read her article about muffin myth-busting here; it is very informative. She really has this nailed down to a science.

    HOW TO MAKE QUICK AND EASY BLUEBERRY MUFFINS

    STEP 1: Preheat the oven, line a muffin pan with paper liners and set aside.

    STEP 2: In a large bowl whisk together the yogurt, milk, oil, egg and vanilla.

    STEP 3: In another bowl whisk together the flour, baking powder, salt, and sugar.

    STEP 4: Then gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.

    STEP 5: Drop some plain batter into the bottom of each muffin cup/liner.

    STEP 6: After that, fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar if you want.

    STEP 7: Then bake the muffins for about 20 – 30 minutes until they are golden brown.

    STEP 8: Take them out of the oven and allow to cool in the pan for about 5 minutes before removing from the pan to cool completely.

    TOP TIPS FOR THE BEST EVER BLUEBERRY MUFFINS

    • Make sure you measure the flour properly beforehand.
    • Keep all the ingredients at room temperature (apart from the frozen blueberries).
    • Use good quality Greek yogurt to keep them soft and light. DO NOT OVERMIX! Be very gently with the batter, otherwise the muffins could get dense and the blueberries will bleed into the batter and turn it blue!
    • The batter must be thick, not runny.
    • Fill the liners all the way to the top make them big.

    I hope you enjoy these quick and easy blueberry muffins!

    ~Voula

    Blueberry Muffins

    MORE MUFFIN RECIPES

    apple streusel muffins
    Streusel Top Apple Muffins
    Vegan Chocolate Chip Muffins on a white towel with some chocolate chips on the countertop
    Best Vegan Chocolate Chip Muffins

    Let me know how these blueberry muffins turn out for you in the comments! I would love to hear from you!

    blueberry muffins
    Print

    Quick and Easy Blueberry Muffins

    These quick and easy blueberry muffins are heavenly! They are moist, tender, low in sugar, bursting with blueberries, and simple to make!
    Course Breakfast, Dessert
    Cuisine American
    Prep Time 10 minutes
    Servings 12
    Author Voula

    Ingredients

    • 1 container (200 g / 7 oz) good quality Greek yogurt
    • ¼ cup (60 ml / 2 fl. oz) milk
    • ⅓ cup (80 ml / 2.9 fl. oz) light vegetable oil
    • 1 egg
    • 1 teaspoon vanilla
    • 2 ¼ cups (270 g / 9.4 oz) all-purpose flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup (100 g / 3.5 oz) sugar (plus some extra for sprinkling)
    • 1 - 1 ½ cups (250 g / 9 oz) blueberries (fresh or frozen)

    Instructions

    • Preheat the oven to 190°C / 375 °F.
    • Line a muffin pan with paper liners and set aside.
    • In a large bowl whisk together the yogurt, milk, oil, egg, and vanilla.
    • In another bowl whisk together the flour, baking powder, salt, and sugar.
    • Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.
    • Drop some plain batter into the bottom of each muffin cup/liner.
    • Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar.
    • Bake for about 20 – 30 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
    • Take them out of the oven and allow to cool in the pan for about 5 minutes.
    • Carefully remove the muffins from the pan and transfer to a wire rack to cool completely.
    • Enjoy!

    Notes

    • If you prefer, you could also use dairy-free milk, like coconut or unsweetened almond milk.
    • If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.
    • Store the muffins in an airtight container at room temperature for about 2-3 days, or in the refrigerator for about 4-5 days.
    • You can warm them up in the microwave for about 20 seconds.
     
    Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
    © Pastry Wishes
    « Vasilopita – Greek New Year’s Cake
    MANDARIN MARMALADE (Without Pectin + Tips) »

    Reader Interactions

    Thanks for stopping by! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Voula

    about me photoI’m a self-taught baker, recipe developer, and aspiring food photographer with a passion for baking. Learn more about me...

    Yum

    JOIN MY FREE EMAIL LIST!

    Subscribe for easy-to-follow recipes, how-tos, and tips!

    Thank you!

    You have successfully joined our subscriber list.

    .
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Popular

    • MANDARIN MARMALADE (Without Pectin + Tips)
    • 3 Ingredient Oreo Cake
    • How to Make Peanut Butter (Step-by-step Tutorial)
    • Biscoff Pancakes

    Seasonal

    • Easy Strawberry and Apple Crumble
    • Mint Oreo Ice Cream (Easy, No Churn)
    • Easy Strawberry Charlotte Cake with Fresh Strawberries
    • Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (+ Tips)

    Footer

    ↑ back to top

    INFO

    • About
    • Privacy Policy

    FOLLOW

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    RECIPES

    • All Recipes

    CONTACT

    • Contact Us

    Copyright © 2022 Pastry Wishes

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT