Blueberry Yogurt Muffins

blueberry greek yogurt muffin on a plate with a bite taken out of it

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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.

Prep Time20

Cook Time19

Resting Time15

Total Time54

Course: Breakfast

Cuisine: American

Servings: -12 muffins

Calories: 268kcal

Author: Heather Perine

Ingredients

2 ¼ cups (270 g) all-purpose flour spooned and leveled
½ cup (100 g) granulated sugar
½ cup (107 g) packed light brown sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup (120 ml) milk
¾ cup (170 g) Ellenos Blueberry pomegranate yogurt
2 large eggs room temperature
2 teaspoons pure vanilla extract
4 tablespoons (57 g) unsalted butter melted
1 ½ cups (9 ounces) fresh blueberries
Turbinado sugar optional

Instructions

Preheat the oven to 425°F (220℃). Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners. For best results, use two muffin pans and skip every other well.
In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. 2 ¼ cups (270 g) all-purpose flour ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar 2 ½ teaspoons baking powder ½ teaspoon salt
In a large bowl, whisk together the milk, yogurt, eggs, and vanilla extract. ½ cup (120 ml) milk ¾ cup (170 g) Ellenos Blueberry pomegranate yogurt 2 large eggs 2 teaspoons pure vanilla extract
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon into the dry ingredients. Stir in the melted butter. 4 tablespoons (57 g) unsalted butter
Fold in the blueberries just until combined. For best results let the batter rest 15 minutes before scooping.
Scoop the batter into the prepared muffin cups, filling each muffin cup up to the top, even slightly mounded over. You will get 10 generous muffins. Sprinkle on turbinado sugar, if using.
Bake the muffins for 5 minutes then reduce the temperature to 350°F (180℃) and bake for an additional 15 to 17 minutes until lightly browned on top, and toothpick inserted comes out clean or with a few moist crumbs. Remove the muffins from the oven, and transfer them to a rack to cool.

Notes

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 – Adds tang, moisture, and a touch of fruity flavor. You can also use regular Greek yogurt.
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 blueberries, do not thaw first and fold gently.
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.

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