Favorite Blueberry Yogurt Muffins

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.)

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

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.

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.

I’d love to hear your feedback on this yogurt muffin recipe, so please comment and rate the recipe!