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Blueberry Yogurt Muffins

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 muffins


  • 1 cup all-purpose flour
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup vanilla yogurt
  • 3 tablespoons canola oil
  • 2 tablespoons 2% milk
  • 1/2 cup fresh or frozen blueberries


  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 228 calories, 9g fat (1g saturated fat), 38mg cholesterol, 195mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 4g protein.

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Average Rating:
  • LuAnn
    May 9, 2020

    This recipe is absolutely delicious. I use vanilla activia. Came out awesome.

  • Marguerite
    Mar 26, 2020

    Made these this morning and they came out perfectly moist and delicious. Only yogurt I had on hand was an 8 oz. container of organic plain cashew yogurt. I added a couple full teaspoons of vanilla extract, organic non-GMO cane sugar, and followed the rest of the recipe exactly, using frozen blueberries . Delicious muffins to enjoy with our morning coffee!

  • ebramkamp
    Jul 30, 2019

    These were delicious and not dry at all. I did use lemon yogurt instead of vanilla because I had some leftover from making a cake. I also added 1 T of freshly grated lemon peel. Absolutely delicious.

  • sissyluv
    Aug 3, 2017

    These are so easy to whip up and are delicious. Gave some to friends and now they are making them too.

  • Luann
    May 18, 2017

    Just made these for breakfast and they are not very good, followed recipe exactly! my problem was I couldn't get them to brown on top, cooked them for 40 minutes and they stillwouldn't brown and had a weird texture. Sorry for bad review but won't be making these again UPDATE 5-18-2017MY BAD and I'm so sorry for the review , please do not bake early in the morning lol...I went back and looked at the recipe and I forgot to add baking powder and soda!!! :( I apologize and I will try them again!!! will update when I make again!!! :) :)

  • acgmellor
    Jan 8, 2017

    Great recipe! Used 5 T sugar and buttermilk instead of 2% milk

  • pajamaangel
    Dec 4, 2016

    I made these exactly like the recipe says to and I enjoyed them very much! I did not think they were too dry. I was worried when I saw that the batter was very thick, but they baked up beautifully and I even used a one for one gluten free flour. I didn't make any changes with it either. I will definitely be making these again!

  • Dina61
    Oct 22, 2016

    I doubled the recipe and used Greek vanilla honey yogurt. Also used large tin muffin pan and got 9 large muffins. Instead of 2% milk, I used almond milk. Delicious!! Great recipe!!

  • cmurf1960
    Jan 12, 2016

    These came out great, but I'm taking away a star because the recipe, as written, does not have enough liquid, as others have said. There is just not enough liquid to absorb all of the dry mixture. I added a couple more spoonfuls of yogurt, and the muffins were perfect! So net time I make these, I will use 1/2 cup plus 2 tablespoons of yogurt.I did not find the amount of sugar to be too much, but I used my own homemade yogurt, which is on the tart side. If you are using store-bought flavored yogurt, yes, I would say to cut back on the sugar. Since I was using plain yogurt, I added a small splash of vanilla extract.The yogurt makes these muffins so nice and tender. With the above changes, this recipe is a keeper!

  • Artemis_rising
    Aug 17, 2015

    This works fine as-is. I took out 2 Tbsp of sugar for health purposes, and they were still plenty sweet - remember, the flavored yogurt has sugar in it too. Texture was excellent. I've been baking for over 25 years and these did not strike me as too dry at all.You can use any flavor of yogurt you want, but be aware that the flavor will be mild. A quarter tsp of extract would probably be a welcome addition for most people, if you're not adding fruit - I just wanted plain lemon muffins, so I used lemon yogurt and no fruit.I only had Greek yogurt on hand; that worked fine, though I did bake mine for about 25 minutes.I'm agog another reviewer's insistence that the milk be tripled and to pack flour?! Who in their right mind packs flour? Yeah you'll have to triple the milk and increase the leavening if you pack your flour! Sheesh!To put that another way - if you increase the amount of flour (via packing), the amount of leavening, the amount of milk, and the amount of egg (by using a jumbo), then essentially, you're just making the recipe bigger.