Greek Yogurt Blueberry Muffins (Moist + Easy)
These Greek yogurt blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. They’re simple to make with everyday ingredients and perfect for breakfast, brunch, or a quick snack with coffee.
Servings 12
Ingredients
- ½ cup unsalted butter melted (113g)
- 1 cup granulated sugar 200g
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 2 ½ cups + 2 tablespoons all-purpose flour 312 g
- 2 eggs room temperature
- 1 ½ - 1¾ cups blueberries 200–250 g / about 7–8.8 oz
- ½ cup milk room temperature (125 ml)
- ¾ cup + 1 tablespoon Greek yogurt room temperature (200 g)
- 2 tablespoons neutral oil
- Optional: some coarse sugar for sprinkling such as turbinado or demerara
Instructions
- In a large bowl, whisk together the melted butter and sugar until well combined.½ cup unsalted butter, 1 cup granulated sugar
- Add the eggs and whisk for about 2–3 minutes, until the mixture becomes pale and slightly thickened.2 eggs
- Add the milk, vanilla, Greek yogurt, and oil, and whisk until smooth and fully combined.1 tablespoon vanilla extract, ½ cup milk, ¾ cup + 1 tablespoon Greek yogurt, 2 tablespoons neutral oil
- In a separate bowl, whisk together the flour, baking powder, and salt. Reserve 1 tablespoon of the flour mixture to toss with the blueberries.3 teaspoons baking powder, 2 ½ cups + 2 tablespoons all-purpose flour, ¼ teaspoon salt
- Add the flour mixture to the wet ingredients in 3 additions, gently mixing with a rubber spatula until just combined. Do not overmix.
- Toss the blueberries with the reserved flour mixture, then gently fold them into the batter. The batter will be thick.1 ½ - 1¾ cups blueberries
- You can bake the muffins right away, or for slightly taller muffins, cover and refrigerate the batter for at least 1 hour or up to overnight.
- About 15 minutes before baking, preheat the oven to 425°F (220°C). Line a muffin pan with paper liners.
- Divide the batter evenly among the muffin cups, filling each one to the top.
- Sprinkle the tops with coarse sugar, if using.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (180°C) and continue baking for 15–20 minutes, or until they're golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
- You can use sour cream instead of Greek yogurt for a slightly less tangy flavor.
- If using frozen blueberries, do not thaw them before adding to the batter.
- The batter can be refrigerated overnight for even taller muffins and deeper flavor.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
