Blueberry Yogurt Muffins Recipe

Reviewed on Mar. 19, 2013 by Mkleinschmit

I am not a great baker by any means and this recipe was so easy. I did double the recipe, sub applesauce for oil, used vanilla greek yogurt, and used half white flour and half whole wheat flour. Very dense, moist, and filling. My 5 year old son loved it :)

Reviewed on Mar. 11, 2013 by watsonl1

This recipe has become an all time favorite in at our house. I especially love it when blueberries are in season and need to be used. (Note: I typically use a cup of blueberries).

I have made this recipe many times with some variation. I made it as written with vanilla yogurt, but to cut down on the sugars, I typically use a plain greek yogurt. The texture is actually a little better using the greek yogurt since it is thicker by nature.

When using the plain yogurt, you can add either vanilla, almond, or lemon extract to the batter to give it a unique flavor each time.

I have also attempted this recipe with strawberries diced up which also turned out well.

Reviewed on Feb. 14, 2013 by missalyssa

The texture was strange and the tops caved in.

Reviewed on Sep. 02, 2012 by mountain lake momma

I didn't have 2percent milk, so I used nonfat milk. I didn't have regular vanilla yogurt, so I used vanilla Greek yogurt. These muffins turned out great with less fat and more protein too.

Reviewed on Jul. 30, 2012 by RachelE

Delicious- reminds me of blueberry pancakes. Made as written except I subbed 2 Tbsp applesauce for 2 Tbsp of the oil, and the texture was still wonderful.

Reviewed on Jul. 19, 2012 by kerrynjames

We loved these! It was a little disappointing to only have 6 muffins at the end of baking, though! Next time I'm tripling the recipe and cooking them far about 24 minutes.

Thanks!

Reviewed on May. 22, 2012 by Andrea LaBounty

I just love these Muffins. I double the recipe, add Vanilla Extract and add a few more blueberries.

Reviewed on Apr. 30, 2012 by Blcan

This is the best blueberry muffin recipe I have found so far. They are so moist and have wonderful flavor. I doubled the recipe to make one dozen and added a teaspoon of vanilla extract.

Reviewed on Apr. 25, 2012 by KJ1

This is one of the best muffins in the world! Check out my blog here to make them gluten-free: http://karissawagner.blogspot.com/2012/04/blueberry-yogurt-muffins.html I will DEF. be making them again! And soon!!!

Reviewed on Apr. 14, 2012 by busynursemom

Oh so delicious. I doubled the recipe and baked a few minutes longer. Great flavor and very moist!

Reviewed on May. 15, 2011 by laura70

I agree this recipe needs to be doubled. Nice light not overly sweet muffin - good warm for breakfast with butter on top.

Reviewed on Apr. 14, 2011 by LucyLadybug

I loved these simple & delicious muffins! Not too sweet, and perfect with a big glass of milk! Will definitely be making these again...next time with just a few more blueberries! :)

Reviewed on Aug. 27, 2010 by lwills

so easy and so good! however it doesn't make alot of muffins so you may need to double or triple the recipe

Reviewed on May. 31, 2010 by nancye49

Made these for breakfast this morning. They are wonderful and moist. Great with a cup of coffee. Doubled the recipe. And used half whole wheat flour. And Splenda in place of the sugar and a few extra berries. Next time I am going to freeze some. Yummy recipe. Thanks Nancy

Reviewed on Apr. 23, 2010 by CherishTheseDays

These muffins have become an at-least-once-a-week staple in our house. They don't go over well with blueberries in them, so I make them with a few mini chocolate chips or sometimes with lemon flavor and poppyseeds. They bake well as regular size muffins and as mini muffins. Doubling the recipe gets the muffins to last until snacktime for the kids instead of them being gone at breakfast. I sometimes substitute whole wheat flour for close to half of the flour. Definitely a keeper!

Reviewed on Apr. 08, 2010 by cassidydl1

nice muffin to make after a hard day at work. great taste, simple to make, very moist. will make again for sure

Reviewed on Mar. 28, 2010 by Sascha18

I thought these muffins were great, very moist! The only change I made was instead of using 1 cup of all-purpose flour I used one half cup of all-purpose and one half cup of whole wheat. I also added a little bit more then a half cup of blueberries. I ended up with about nine muffins altogether.

Reviewed on Mar. 16, 2010 by courtney51209

Definitely will make these again! Where very moist and delicious. Next time I'll try it with strawberries.

Reviewed on Mar. 11, 2010 by Susanmw

I made these as mini muffins and added a banana----they were very moist and yummy!

Reviewed on Mar. 08, 2010 by KayleeS

These were so good! They were easy to make and they came out perfectly. I doubled them, I made them a few days ago and they are already gone! Totally going in my real recipe box.

Reviewed on Mar. 04, 2010 by l2bake

They look great, but I was not happy with the way they tasted. Disappointed in this recipe.

Reviewed on Mar. 03, 2010 by nanadiana72

Very easy and quick..makes a small batch which is wonderful for 2 or 3

Reviewed on Mar. 02, 2010 by Fractal

These muffins are fantastic. They are light and moist. I will definitely make these again!

Reviewed on Mar. 02, 2010 by myola

I made these the same day I received it. They are lovely,fresh and tasty.

Reviewed on Mar. 01, 2010 by _Dodycooks

these were amazing. I did tweak it a little though. Instead of blueberries, I used frozen strawberries that I thawed and chopped, I also added one banana. Daughter said they tasted like a smoothie muffin. Super moist and delicious. I also doubled the recipe and made them jumbo size.

Reviewed on Mar. 01, 2010 by grannysmith356

very good and nice and light.

Reviewed on Mar. 01, 2010 by lenoria

My fiance loved these muffins. The only change I made to the recipe was using vanilla Greek yogurt.

Reviewed on Feb. 11, 2010 by laaalaala_13

I haven't tried the finished product yet, but the batter was really good, so I am expecting a recipe that will be worth saving, they seem like my kind of muffin

Reviewed on Nov. 21, 2009 by jdever

These muffins just didn't have a good flavor. They didn't brown well, even after adding extra time in the oven. My children didn't even want to finish their first muffin from this recipe. This is pretty unusual since they are usually asking for more.