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Blueberry Yogurt Muffins Recipe

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4.4 from 47 reviews

These Blueberry Yogurt Muffins are moist, fluffy, and packed with fresh blueberries. The addition of blueberry pomegranate yogurt adds a tangy sweetness and tender texture, making them a perfect breakfast or snack option. Sweetened with a combination of granulated and brown sugar and topped with optional turbinado sugar for a delightful crunch, these muffins are easy to prepare and bake to golden perfection.

Ingredients

Dry 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

Wet Ingredients

  • 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)

Fruit

  • 1 ½ cups (9 ounces) fresh blueberries

Optional Topping

  • Turbinado sugar

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 425°F (220℃). Lightly grease and flour the wells of a muffin pan or line them with paper liners and grease the liners. For best results, use two muffin pans and skip every other well to allow space for even baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the milk, blueberry pomegranate yogurt, eggs, and pure vanilla extract together until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula or wooden spoon until just combined. Then, stir in the melted unsalted butter evenly throughout the batter.
  5. Fold in Blueberries and Rest Batter: Carefully fold in the fresh blueberries just until incorporated. Let the batter rest for 15 minutes; this helps hydrate the flour and creates a tender muffin texture.
  6. Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each to the top or slightly mounded for generous-sized muffins. Optionally, sprinkle the tops with turbinado sugar for extra sweetness and crunch.
  7. Bake: Bake the muffins at 425°F (220℃) for 5 minutes, then reduce the oven temperature to 350°F (180℃) and continue baking for an additional 15 to 17 minutes until the muffins are lightly browned on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Remove the muffins from the oven and transfer them to a wire rack to cool before serving.

Notes

  • Using room temperature eggs helps the batter mix more evenly and contributes to a better rise.
  • Letting the batter rest for 15 minutes before baking improves texture and moisture.
  • Skipping every other well in the muffin pan ensures heat circulates evenly around each muffin for consistent baking.
  • Turbinado sugar topping is optional but adds a lovely crunch and sweetness to the muffins.
  • Fresh blueberries can be substituted with frozen blueberries; do not thaw them before mixing to avoid discoloring the batter.
  • Store baked muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://justsosavory.com/blueberry-yogurt-muffins-recipe/