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Blueberry Greek Yogurt Muffins

Soft, moist blueberry muffins made with Greek yogurt for a tender crumb and easy homemade flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
Wet Ingredients
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 1/3 cup neutral oil such as vegetable or canola oil
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest optional
Blueberries and Topping
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour for tossing with blueberries
  • 1 tablespoon coarse sugar optional, for topping

Equipment

  • 1 12-cup muffin tin
  • 12 paper muffin liners optional if greasing pan
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 whisk
  • 1 rubber spatula
  • 1 wire cooling rack

Method
 

Prepare the Pan and Batter
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
  3. In a separate large bowl, whisk the eggs, Greek yogurt, oil, milk, vanilla extract, and lemon zest until smooth.
  4. Add the dry ingredients to the wet ingredients and stir just until combined and no dry streaks remain.
  5. Toss the blueberries with 1 tablespoon flour in a small bowl.
  6. Gently fold the blueberries into the batter with a spatula.
Fill and Bake
  1. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if using.
  2. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Do not overmix the batter or the muffins may turn dense. Frozen blueberries can be used straight from the freezer. Lemon zest adds a bright flavor but can be omitted. Store cooled muffins in an airtight container and refrigerate if your kitchen is warm.