Blueberry Yogurt Muffins

These moist blueberry yogurt muffins are soft, moist, and packed with juicy blueberries. A swirl of rich, fruity yogurt gives them extra flavor and tenderness, with perfectly domed tops and just the right amount of sweetness.

 

If you love soft, fluffy muffins that are just sweet enough and bursting with fruit, you’re going to love these delicious yogurt muffins bursting with blueberry flavor. They come together quickly with simple ingredients and bake up into beautifully golden, high-domed muffins that look and taste like they came straight from your favorite bakery.

After making these lemon pie bars with the Ellenos Lemon Curd yogurt I knew I wanted to try other flavors of their yogurt in more yummy baked goods. So I decided to try their yogurt in some muffins. And what a good decision!

I stirred into the muffin batter some blueberry pomegranate yogurt from Ellenos Yogurt, which not only adds a subtle fruity tang but also keeps the muffins incredibly moist. This means you’ll get that rich, tender crumb without needing sour cream or extra butter.

You don’t need any fancy equipment to make these greek yogurt blueberry muffins—just two bowls and a muffin pan. And while these muffins are perfect for breakfast or brunch, they’re also a great snack or lunchbox treat. Whether you’re baking for your family or just for yourself, these are the kind of muffins that disappear fast.

Let them cool, but definitely try one warm—you’ll see why they might become a new favorite.

Why This Recipe Works

• Yogurt keeps them moist – The yogurt adds richness and a slight tang that enhances flavor and helps keep the muffins tender for days. I used Ellenos Yogurt’s blueberry pomegranate flavor which added real blueberry puree to the muffins to add even more blueberry flavor. 
• Two types of sugar – Granulated and brown sugar give a balance of sweetness and a soft, moist fluffy texture.
• High oven temperature – Starting the bake at 425°F helps create beautifully domed muffin tops.
• Turbinado sugar topping – Adds a bakery-style crunch and sparkle to the finished muffins.
• Blueberries in every bite – Using plenty of fresh berries means juicy bursts of flavor throughout.

Ingredients Needed

• All-purpose flour – The base for a soft but sturdy muffin. Make sure to measure your flour correctly so you don’t end up with a heavy, dry dense muffin. Weigh your flour using a kitchen scale or if using a measuring cup then spoon the flour into your cup and level it off. Do not pack it down.
• Granulated sugar 
• Light brown sugar
• Baking powder – Gives the muffins their rise. Do not substitute with baking soda.
• Salt 
• Milk – I used whole milk, but you can also use low-fat milk or a plant-based milk such as almond milk.
• Blueberry pomegranate yogurt – I used Ellenos blueberry pomegranate Greek yogurt. Adds tang, moisture, and a touch of fruity flavor. You can also use regular Greek yogurt.
• Eggs – Use room temperature eggs. Place them in a bowl of warm water for 10 minutes before using. Here is my full tutorial on how to bring eggs to room temperature fast and why it matters. 
• Vanilla extract 
• Unsalted butter (melted) – You can also substitute with melted coconut oil or cooking oil such as vegetable oil, canola oil, or avocado oil. Olive oil will work but will impart flavor.
• Fresh blueberries – Provide sweetness, texture, and bright bursts of fruit. If you use frozen blueberies, do not thaw first and fold gently.
• Turbinado sugar (optional) – Sprinkle on top of the muffins right before placing them in the oven. This gives them a crunchy top.

How to Make Blueberry Yogurt Muffins

Preheat the oven to 425°F (220^oC). Lightly grease and flour a muffin pan, or line the muffin tin with paper liners. For best results, use two muffin pans and skip every other well for better air circulation.

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

In a large bowl, whisk together the milk, yogurt, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until mostly combined.

Stir in the melted butter and continue mixing just until no streaks of flour remain.

Fold in the blueberries gently, just until combined. Let the batter rest for 15 minutes to hydrate and thicken slightly.

Scoop the batter into the prepared muffin cups, filling each muffin cup all the way to the top or even slightly mounded. You’ll get about 10 large muffins. Sprinkle with turbinado sugar if using.

Bake for 5 minutes at 425°F (220^oC), then reduce the temperature to 350°F (180^oC) and continue baking for 15 to 17 minutes, or until the tops are golden brown and a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• Letting the batter rest before baking helps create taller, fluffier muffins.
• Don’t overmix once the wet and dry ingredients are combined—this keeps the muffins tender.
• Use a cookie scoop or ice cream scoop for even portioning.
• For extra fruity flavor, swirl a spoonful of yogurt on top of each muffin before baking.
• Test for doneness with a toothpick in the center—it should come out clean or with a few moist crumbs, not wet batter.

Recipe Substitutions And Variations

• Yogurt: If you can’t find blueberry pomegranate yogurt, use plain yogurt or another fruit-flavored variety.
• Milk: Any dairy or non-dairy milk works—just stick to unsweetened if possible.
• Butter: You can substitute with neutral oil like canola or vegetable oil if needed.
• Blueberries: Frozen blueberries work in place of fresh; don’t thaw them before using.
• Flour: You can also sub in some flour with whole wheat flour or white whole wheat flour. I recommend only subbing in 50% of the flour.
• Lemon: You can also add in some fresh lemon zest to the batter. 
• Add a streusel: If you want a crunchy topping sprinkle on a streusel topping like my blueberry streusel muffins.

Storage Instructions

• Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze completely cooled muffins in a freezer-safe bag or freezer-safe container for up to 3 months. To reheat, thaw at room temp or warm in a 350°F oven for 8–10 minutes.

Recipe FAQs

More Recipes To Try

Are you craving more blueberry desserts? Then be sure to try my blueberry pound cake! I love baking it up this time of year.

Another easy, but impressive dessert is my blueberry crostata! A free form pie that’s great topped with ice cream. I also love my mini blueberry pies to serve for a picnic or BBQ.