This is the easiest Blueberry Muffin Recipe perfect for breakfast, brunch, or snacks. The muffins are soft, tender, and bursting with blueberry flavor.
I recently gave my easy blueberry muffin an upgrade and now they’re not just easy to make, but the best blueberry muffin recipe.
These sweet muffins are loaded with fresh blueberries and blueberry yogurt adds tons of flavor and moistness. They’re a must make for the weekend – you’re going to love them.
Muffins are a big thing at our house – we love them for breakfast, brunch, and snacks and the kids love one tucked into their lunchbox for a sweet midday treat.
I’ve always made blueberry muffins – my whole family loves them – but my original recipe was a little plain, apparently. I never noticed, but when a little friend of ours gave me a 9.4 rating out of a 10, I had to ask why. She always gives me a 10 unless she doesn’t LOVE something!
She said she couldn’t taste all of the blueberries and, you know what? She was right! I agreed the muffins were good but not great, so I played around with the recipe.
Blueberry Muffins with Yogurt
One simple change made a big difference – blueberry Greek yogurt! I added some in place of some of the milk and oil and it worked wonders. I shouldn’t have been surprised – I use the same ratio for my blueberry coffee cake.
Blueberry yogurt adds an extra punch of flavor but also makes the blueberry muffins incredibly tender and moist. I wish I’d figured it out sooner and I’m so glad our little friend shared her feedback.
I know this easy blueberry muffin recipe will be your new favorite. Treat yourself to a batch – they’re amazing warm from the oven or freeze them to have on hand for later.
- All-purpose flour
- Granulated sugar
- Baking powder
- Sea salt
- Vegetable oil
- Large egg
- Blueberry Greek yogurt
- Fresh blueberries
How to Make Blueberry Muffins
Preheat oven to 400°F. Place paper liners in a muffin pan. This recipe makes about 10 regular-sized muffins.
In a large bowl, whisk the flour, sugar, baking powder, and salt. Set the dry ingredients aside.
In a small bowl, mix the oil, egg, and blueberry yogurt until combined.
Pour the wet ingredients into the dry ingredients and mix gently with a fork until just combined. Don’t overmix. If the batter is too dry or dough like, add milk by the tablespoon until it resembles a thick batter. Fold in blueberries.
Scoop 1/3 cup the muffin batter into each lined muffin cup and bake them for 15 to 20 minutes or until they are golden brown on top and a toothpick comes out clean.
Cool them in the muffin tin before transferring them to a wire rack.
For these blueberry muffins, the oil and Greek yogurt adds tons of moisture!
Yes, if you don’t have fresh ones you can use the same amount of frozen blueberries.
Use the same amount of plain Greek yogurt. They won’t have as much blueberry flavor, but they will still be delicious. You can also use other fruit yogurt to change the flavor.
You can mix in chopped nuts, lemon zest, white chocolate chips, or chocolate chips. Just don’t load them up with too many mix-ins otherwise they won’t bake properly.
Yes, but you will need to adjust the baking time. Mini blueberry muffins don’t need as long to bake in the oven as regular-sized ones.
I recommend using two bowls. Doing it this way makes it easier to fully mix the ingredients without overmixing the batter. Overmixing will make your muffins dense and chewy.
Yes, once they’re cooled store them in a freezer container. They will keep in the freezer for up to three months.
Store them in an airtight container for up to three days at room temperature. Or, you can freeze them for several months.
The first time I made this new and improved blueberry muffin recipe, I knew I had a winner. Each bite is bursting with flavor – I wanted to eat the whole batch! I hope you give them a try – I think you’ll agree they’re the best muffins. Enjoy! XOXO San
More Favorite Recipes to Try
Don’t forget to pin this to your favorite Pinterest board to save for later!
- 1 1/2 cups all purpose flour
- 3/4 cups sugar plus more for muffin tops
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/3 cup vegetable oil or other neutral oil
- 1 large egg
- 5.3 oz Greek blueberry yogurt I used Chobani, about 1/3 cup.
- 1-2 tablespoons milk as needed
- 1 cup fresh blueberries
- In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
- In a small bowl, mix oil, egg, and blueberry yogurt until combined.
- Pour into the dry ingredients and mix gently using a fork until just combined. Don't overmix. If the batter is too dry or dough like, add milk by the tablespoon until it resembles a thick batter. Fold in blueberries.
- Scoop into the lined muffin pan, dividing equally. I used a 1/3 cup cookie scoop and it made 10 muffins.
- Bake for 15-20 minutes or until golden brown on top and a toothpick inserted into the middle comes out clean. Let cool in pan before transferring to a rack.
- Store in an airtight container for up to 3 days at room temperature, or enjoy immediately.