I can’t wait to share my moist blueberry muffins with yogurt and the one simple swap I use when blueberries are at their peak.

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I love these Greek Yogurt Blueberry Muffins because they pop with summer flavor and never feel too heavy. I use plain Greek yogurt and fresh blueberries so each bite has a little tang and sudden juicy bursts, and they somehow stay moist without being sickly sweet.

I test this recipe every season and tweak it until its just right, but theres a simple trick that does most of the work. People say they taste bakery made, I just smile and wait for the second muffin to disappear.

Moist Blueberry Muffins With Yogurt

Why I Like this Recipe

– I love that they’re super moist but still have a little crunchy top, that texture combo is everything, seriously.
– I like that they’re forgiving, I can rush or mess up a bit and they still turn out tasty.
– I like that they’re perfect for busy mornings, grab-and-go kinda food that actually feels homemade.
– I like that I can make a bunch, freeze extras and not worry about what’s for snacks later.

Ingredients

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All purpose flour provides carbs and structure, low in protein and fiber so it cant hold everything.
Granulated sugar gives pure sweetness, adds moisture and browning, mostly empty calories when overused.
Greek yogurt adds tang and creaminess, it’s high in protein, keeps crumbs moist.
Eggs bind ingredients, they give lift and richness, good protein and nice color.
Oil or butter is fat for tenderness and flavor, oils keep muffins moist longer, butter adds extra flavor.
Fresh blueberries add sweet tartness, vitamin C and fiber, juicy bursts in every bite.
Lemon zest is a tiny spark of citrus, cuts through sweetness, brightens flavor without extra acid.

Ingredient Quantities

2 cups (240 g) all-purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (240 g) plain Greek yogurt (about 8 oz) full-fat or 2%

1/2 cup (120 ml) whole milk or milk of choice

2 large eggs

1/4 cup (60 ml) vegetable oil or unsalted butter

1 teaspoon vanilla extract

1 cup (150 g) fresh blueberries

Zest of 1 lemon (optional)

Coarse sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Line a 12 cup muffin tin with liners or grease the cups and place on the middle rack.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine sea salt. If using, stir in the lemon zest now.

3. In another bowl whisk 1 cup plain Greek yogurt, 1/2 cup milk, 2 large eggs, 1/4 cup vegetable oil or melted unsalted butter and 1 teaspoon vanilla until smooth.

4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. Dont overmix, a few lumps are ok.

5. Toss 1 cup fresh blueberries with a tablespoon of flour to keep them from sinking, then fold them gently into the batter.

6. Divide batter among the muffin cups, filling each about three quarters full. If you want a crunchy top sprinkle coarse sugar on each muffin.

7. Bake 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Oven times vary so watch them at the end.

8. Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool more. They’re great warm but still need a little rest.

9. Store airtight at room temp for up to 2 days, refrigerate up to 5 days or freeze for up to 2 months. Reheat briefly in the microwave or oven before serving for best texture.

Equipment Needed

1. Oven (set to 375 F)
2. 12-cup muffin tin (liners or grease ready)
3. Large mixing bowl plus a smaller bowl for wet ingredients
4. Whisk and rubber spatula (use the whisk for eggs, spatula for folding)
5. Measuring cups and spoons (or kitchen scale for accuracy)
6. Zester or fine grater for lemon zest
7. Small bowl to toss blueberries with flour
8. Ice cream scoop or spoon to portion batter evenly into cups
9. Wire cooling rack and toothpick to test doneness

FAQ

Q: Can I use frozen blueberries? A: Yes. Do not thaw them first, toss them lightly in a tablespoon of flour so they dont sink and fold them in gently. Bake the muffins a couple minutes longer if needed.

Q: Can I swap the Greek yogurt or milk for non dairy options? A: You can use non dairy yogurt and milk, but texture may be a bit different. Choose a thicker non dairy yogurt for best results and add a tablespoon of oil if batter seems too lean.

Q: Why did my muffins turn out dense? A: Most likely you overmixed the batter or your baking powder is old. Mix until just combined, not smooth, and make sure your leavening is fresh. Also check your oven temp, an oven thats too cool will make dense muffins.

Q: How do I keep the blueberries from sinking to the bottom? A: Coat the berries lightly in flour before adding, fold them in last and dont overmix. Spoon batter into cups so berries get trapped toward the top instead of all the way at the bottom.

Q: How do I know when they are done and how long should I bake them? A: Theyre done when the tops spring back and a toothpick comes out with just a few moist crumbs. Typical bake time for standard-size muffins is about 18 to 22 minutes at 375 F but ovens vary so watch them near the end.

Q: How should I store or freeze these muffins? A: At room temp in an airtight container they keep 2 days, in the fridge up to 5 days. To freeze wrap individually or place in a freezer bag for up to 3 months. Reheat in the microwave for 15 to 25 seconds or warm in a 325 F oven for 8 to 10 minutes.

Greek Yogurt Blueberry Muffins Recipe Substitutions and Variations

Quick swaps that actually work, if you need them

All purpose flour: whole wheat pastry flour (use same amount, will be a touch denser and nuttier), gluten free 1:1 flour blend (use same amount, pick a blend with xanthan gum), oat flour (swap up to half the AP flour or use about 3/4 cup oat per cup and add a bit more liquid), almond flour (not a straight swap, replace up to half the flour and expect a more tender, moist crumb)
Granulated sugar: brown sugar (light or dark, 1:1, adds moisture and caramel notes), coconut sugar (1:1, less sweet but similar texture), maple syrup or honey (use about 3/4 cup syrup for 1 cup sugar, reduce milk by 2 to 3 tbsp and bake a little cooler because it’s liquid), erythritol or monk fruit granular (1:1, lower calorie but may change browning)
Greek yogurt: sour cream (1:1, almost identical texture), plain regular yogurt (1:1, a bit thinner so batter may be looser), buttermilk (use 1 cup and cut the milk you add, gives extra tang and tenderness), silken tofu pureed (1:1, good vegan option but may be slightly denser)
Eggs: flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min, good binder), chia egg (same ratio and method as flax), applesauce (1/4 cup per egg, adds moisture and mild sweetness), mashed banana (1/4 cup per egg, will add banana flavor and make muffins denser)

Pro Tips

1. Don’t overmix the batter. Stir until the dry streaks are mostly gone, a few lumps are fine, overmixing makes the muffins dense and chewy.

2. Keep berries from sinking and bleeding into the batter. Toss them in a tablespoon of flour first or fold in frozen blueberries at the very end, and press a couple of berries on top so each muffin looks nice.

3. Use full fat Greek yogurt and room temp eggs for the best crumb, and don’t skimp on the oil or melted butter if you want moist muffins. If the batter looks too stiff, add a splash of milk until it drops slowly off a spoon.

4. Start checking for doneness a few minutes before the recipe time, toothpick should come out with a few moist crumbs. If tops brown too fast cover loosely with foil, cool in the pan 5 to 10 minutes, then move to a rack; cool completely before freezing and reheat briefly in the oven for best texture.