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.
Making yogurt 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.
This is one of our favorite Toddler Breakfast Ideas because they are yummy and nutritious. And they work as well for kids as they do for us parents.
(You may also like my Lemon Yogurt Cake, Blueberry Banana Muffins, and Donut Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this recipe so you know what to have on hand.
- 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. (If you have extra blueberries, try them in my Blueberry Yogurt or my Blueberry Chia Jam.)
- Fresh lemon zest or cinnamon are optional for more flavor.
Step-by-Step Instructions
Below is an overview of the process of making the blueberry muffins. Scroll down to the end of the post for the specifics, including the amounts and timing.
- Stir together the dry ingredients.
- Stir together the wet ingredients.
- Gently fold them together.
- Fold in the berries. Divide among a greased muffin pan and bake until cooked through and lightly golden brown.
Frequently Asked Questions
Yogurt is often used instead of milk in muffins to add a fluffy, moist texture. It also adds protein and calcium.
Yes, they may make the batter seize up a little from the cold temperature, but otherwise, they are great to use. (And if the batter is cold and a little firm, it does bake up exactly the same, so no worries.)
Sure, just reduce the baking time to about 12 minutes. (You might also like my Mini Blueberry Muffins, which are similar to store-bought Little Bites.)
How to Store
Store cooled muffins in an airtight container at room temperature for up to 3 days or 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 Siggi’s as a substitution for dairy yogurt, 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 plain 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.
- This blueberry muffin recipe works better baked in a nonstick muffin pan with nonstick spray. If you use paper liners, the muffins may stick.
Related Recipes
I’d love to hear your feedback on this yogurt muffin recipe, so please comment and rate the recipe!
Favorite Blueberry Yogurt Muffins
Ingredients
- 1½ cups white whole wheat flour (or ¾ each whole wheat and all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk blueberry yogurt (or plain Greek or regular yogurt)
- ¼ cup honey (or maple sryup)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon fresh lemon zest (optional; or 1 teaspoon cinnamon)
Instructions
- 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.
Equipment
Notes
- 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 Siggi’s 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.
Nutrition
This post was first published June 2022.
Can you do whole wheat flour and oat flour?
I loved this recipe! Not just for baby but for myself too. They were fluffy and light. Perfect. Thank you!
Can I make a streusel topping on these
Sure
DELICIOUS!!!!!! Baby and husband loved them ❤️
Thank you!!
Look out Little Debbie! These are delicious. My toddler and my husband both loved these. Plain Greek yogurt worked just fine, but I bet blueberry yogurt would’ve been even better. Made 34 mini muffins for me.
My baby just turned 1 and loved them. Light and fluffly and rose super well. They were appropriately sweet for her as an early treat with some added sugar from the maple syrup. I only had full fat regular yogurt on hand (and only 3/4 cup) so I used it and topped it up with some whole milk. These still turned out and I also enjoyed eating them too. Wish I had made a double batch.
I only have all purpose flour. Will it still work? If so, how much should I use?
Thank you!
I thought I messed these up because I didn’t have a full cup of whole milk greek yogurt (maybe 2/3 cup) so I filled the rest of the cup with almond milk and also used Bob’s Red Mill egg replacer (didn’t see the notes to omit eggs!) — anyway the batter looked gummy but they ended up with an awesome texture and height?! I do see the benefit of using a flavored yogurt and will try that next time! It does say here “See the Notes for info on swapping in regular sugar.” but there is no info on swapping honey or maple syrup for sugar (which I’m interested in since prices for those are so high now). As always, 5 stars for simplicity and a delicious result!
Hi Amy! Can almond flour be substituted as well as vanilla whole mile yogurt? Thanks!
Hi- almond flour won’t work well here, but you can look at my almond flour muffin as an option: https://www.yummytoddlerfood.com/almond-flour-muffins/
I just made these today. The texture was on point!
I would like to say that it is important to remember the extra sugar that is in flavored yogurt when subbing for plain yogurt. I used plain greek yogurt and 1/4 cup of coconut sugar. They were definitely lacking sweetness. But I must say that it didn’t stop us from eating 6 of them right away with some cream cheese!
Has anyone substituted lemon extract in place of the vanilla extract ?
That sounds like it would be yummy!
Hi! Can I sub banana for maple syrup in this recipe? Thanks for all the awesome recipes. I just came across your website.
You’re welcome! I haven’t tried that and I’m not sure if the additional moisture would make them difficult to bake through in the middle. Let me know if you try it!
These muffins were so easy and delicious! I added in some coconut flakes and my kiddos (and I) loved them.
Thank you!
I don’t see the note about subbing in regular sugar. Thanks!
You can use an equal amount of regular sugar for the honey or maple syrup, just add 2 tablespoons milk too.
If using a mini muffin tin, how long should the cooking time be?
About 12 minutes