Easy Blueberry Muffin Recipe with Yogurt (So Moist!)
This is the only blueberry muffin recipe you’ll ever need. I’ve made it a dozen times, and the secret is using yogurt for an incredibly moist crumb that stays soft for days. Perfect for a quick breakfast or a weekend treat.
Easy Blueberry Muffins
The easiest, moistest blueberry muffin recipe you'll ever make. Perfect for a quick breakfast or snack, thanks to a secret ingredient: yogurt.
- Muffin
- Mixing bowl
- Whisk
- 2 cups All-purpose flour
- 1/2 cup Sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 cup Yogurt (Note: plain or Greek)
- 1/2 cup Milk
- 1 large Egg
- 1 cup Blueberries (Note: fresh or frozen)
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the yogurt, milk, and egg until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly into the muffin tin. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
The Yogurt Secret: Using full-fat yogurt is the key to an unbelievably moist muffin that stays soft for days. Low-fat works, but trust me, the extra fat is worth it.
-
Don’t Overmix! This is the most common mistake. Stir the wet and dry ingredients together until the flour is just gone. A few lumps in the batter are perfectly fine. Overmixing = tough, dense muffins.
-
Frozen Blueberries? No problem. Use them straight from the freezer without thawing. To prevent them from turning the whole batter blue and sinking, give them a quick toss in a tablespoon of flour from your measured amount before folding them in.
Want a Lemon Twist? Add the zest of one lemon to the wet ingredients. It brightens up the whole recipe and pairs amazingly with the blueberries.
