Moist, tender, and full of fresh blueberry flavor, these Blueberry Yogurt Muffins are a favorite breakfast and snack to share with the kids. Plus: They store SO well for days.

Blueberry Yogurt Muffins

Using yogurt in muffins has totally made me LOVE muffins so much more. The yogurt makes the texture light, fluffy, and so tender. And in this recipe, it has the added benefit of boosting the blueberry flavor even more.

You can make these to have for breakfast or snack, you can freeze some of the batch for a future meal, and you can serve them topped with butter, nut or seed butter, or a favorite jam.

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe. Scroll down to the end of the post for all of the specifics.

• White whole wheat flour or a blend of all-purpose and whole wheat.
• Baking powder and soda to help the muffins rise nicely.
• Blueberry yogurt: You can use a thick style of blueberry yogurt as shown above or plain whole milk Greek yogurt.
• Honey or maple syrup: See the Notes for info on swapping in regular sugar.
• Unsalted butter:  You’ll want to melt this and let it cool just slightly before adding to the batter.
• Eggs: I use large eggs in baking. See the Notes at the end of the recipe for the egg-free option.
• Vanilla extract
• Blueberries: Fresh or frozen ones work well here. I love using frozen wild blueberries since their flavor is so good. If your berries are very large, cut them in half.
• Fresh lemon zest or cinnamon are optional for more flavor.

Step-by-Step Instructions

Below is an overview of the process of making the muffins. Scroll down to the end of the post for the specifics.

1. Stir together the dry ingredients.
2. Stir together the wet ingredients.
3. Gently fold them together.
4. Fold in the berries. Divide among a greased muffin pan and bake until cooked through and lightly golden brown.

How to Store

Store cooled muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze the muffins for a future week. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

Best Tips for Success

• Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
• Gluten-free: Sub cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• I prefer a thick Greek-yogurt in this recipe, though it will work with regular. The muffins may be a little bit flatter.
• Dice up as needed for younger eaters.
• Top with butter, nut butter, or jam as desired.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe!

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

• In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

• Gently stir the yogurt mixture into the flour mixture.

• Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.

• Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
• Gluten-free: Sub cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Dice up as needed for younger eaters.
• Top with butter, nut butter, or jam as desired.

Serving: 1muffin, Calories: 136kcal, Carbohydrates: 19g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 150mg, Potassium: 73mg, Fiber: 2g, Sugar: 8g, Vitamin A: 185IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg