Go Back
blueberry greek yogurt muffins

Juicy Blueberry Greek Yogurt Muffins

Delicious Juicy Blueberry Greek Yogurt Muffins recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 muffins
Calories: 2600
Ingredients Method

Ingredients
  

For the dry mix::
  • 2 3/4 cups flour (I always use King Arthur all-purpose flour)
  • 1 1/4 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup sugar
  • 1/2 tsp salt
For the wet mix::
  • 2 eggs (room temperature, about 70°F)
  • 2/3 cups oil
  • 1 cup greek yogurt (I prefer Fage brand for a thicker texture)
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
For the fold-in and topping::
  • 1 1/2 cups blueberries (tossed in a spoonful of flour to prevent sinking)
  • sugar (optional but recommended for a crunchy top)

Method
 

  1. Preheat your oven to 375°F if using a fan-assisted oven, or 400°F for a standard oven. While the oven heats, measure out all your ingredients and ensure your eggs are at room temperature—this helps them incorporate smoothly into the batter for a more tender crumb. Toss your blueberries in a spoonful of flour; this coating prevents them from sinking to the bottom of the muffins during baking, distributing them evenly throughout.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Make sure to break up any clumps in the baking soda and baking powder as you mix—this ensures even distribution throughout the batter and prevents pockets of bitter taste. Set this mixture aside.
  3. In a second bowl, whisk together the eggs, oil, Greek yogurt, milk, and vanilla extract until smooth and well combined. I prefer using a thicker Greek yogurt like Fage because it creates a more tender, moist muffin with excellent crumb structure. Make sure there are no lumps of yogurt remaining—a few whisks will fully incorporate everything.
  4. Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Gently fold them together with a spatula or wooden spoon until just combined—do not overmix. The batter should look slightly lumpy; overmixing develops gluten, which creates tough, dense muffins instead of the light, tender texture you're aiming for.
  5. Gently fold the flour-coated blueberries from Step 1 into the batter using a few careful strokes of your spatula. Divide the batter evenly among your muffin cups, filling each about two-thirds to three-quarters full. If desired, sprinkle a small pinch of sugar on top of each muffin before baking—I always do this because it creates a delightful crunchy sugar crust that adds texture and visual appeal.
  6. Place the muffin pan in your preheated oven and bake for 17 to 20 minutes, depending on your oven's characteristics. The muffins are done when a toothpick inserted into the center comes out with just a few moist crumbs—not completely clean, as this indicates a slightly underbaked, more tender crumb. Remove from the oven and let the muffins cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.