These quick and easy blueberry muffins are heavenly! They are moist, tender, low in sugar, bursting with blueberries, and simple to make!
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.
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?!
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!
MORE MUFFIN RECIPES
Let me know how these blueberry muffins turn out for you in the comments! I would love to hear from you!
Quick and Easy Blueberry Muffins
- 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)
- 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.
- 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.