These blueberry yogurt muffins are soft, moist, and full of flavor. They come together fast, with simple ingredients you probably already have. Perfect for a quick breakfast, school lunchbox, or afternoon snack.

To begin with, the yogurt makes them super tender, while the blueberries add a juicy burst in every bite. Whether you’re a beginner or just short on time, this recipe is your new best friend.

Why You’ll Love Blueberry Yogurt Muffins

Super easy to make with one bowl.
No fancy tools or steps – mix, scoop, and bake.
Sweetened naturally with honey or maple syrup.
Moist and fluffy, thanks to the yogurt.
Great for meal prep – freezer-friendly and kid-approved.

Ingredients of Blueberry Yogurt Muffins

Main Ingredients

White whole wheat flour
Baking powder
Baking soda
Salt
Whole-milk blueberry yogurt
Honey (or maple syrup)
Unsalted butter
Eggs
Vanilla extract
Blueberries
Fresh lemon zest (or cinnamon)

Optional Garnishes

Extra blueberries on top
Sprinkle of oats or turbinado sugar
Thin lemon glaze (optional)

Equipment

Oven
Muffin tray
Mixing bowls
Cooling rack

Utensils

Whisk
Spatula
Measuring cups and spoons
Ice cream scoop or large spoon
Zester (if using lemon)

Variations

No lemon? Swap with a dash of cinnamon for a warm flavor twist.
No blueberry yogurt? Plain Greek or regular yogurt works great too.
Add crunch: Stir in a handful of chopped walnuts or almonds.
Make it dairy-free: Use plant-based yogurt and coconut oil instead of butter.
Go mini: Use a mini muffin tin and reduce baking time to 12–14 minutes.

How to Make Blueberry Yogurt Muffins

Step 1

First, preheat your oven to 375°F and line a muffin tray with paper liners.

In a large bowl, whisk together the melted butter, eggs, yogurt, honey, and vanilla until the mixture is smooth and creamy.

Step 2

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients into the wet mixture. Stir gently just until everything is combined — don’t overmix or your muffins can turn dense.

Step 3

Now, fold in the blueberries and lemon zest using a spatula. If using frozen berries, toss them in a bit of flour first to keep the batter from turning purple.

Folding fresh blueberries into muffin batter

Step 4

Scoop the batter evenly into the muffin tray, filling each cup about ¾ full.

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Let the muffins cool in the tray for 5 minutes, then transfer them to a rack to cool completely.

Muffin tray with blueberry yogurt batter

Tips and Tricks

Room temperature eggs and yogurt help the batter mix more evenly.
Use an ice cream scoop for even muffin sizes and prettier tops.
Don’t overmix! Stir just until the batter comes together to keep them soft and fluffy.
Use lemon zest for a fresh, bright flavor that pairs beautifully with the blueberries.

How to Serve Blueberry Yogurt Muffins

These muffins are delicious warm or at room temperature. You can:

Serve them plain for breakfast with tea or coffee.
Add a little butter or cream cheese for extra indulgence.
Pack them into lunchboxes or picnic baskets.
Pair them with a smoothie for a filling snack.

Make Ahead and Storage

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keep up to 5 days, just warm slightly before serving.
Freezer: Freeze in a zip-top bag for up to 2 months. To thaw, leave at room temperature or microwave for 30–40 seconds.

FAQs

Can I use frozen blueberries?
Yes, just don’t thaw them. Toss in flour to avoid extra moisture and color bleeding.

What kind of yogurt is best?
Whole-milk yogurt works best for moisture, but plain Greek or blueberry-flavored yogurt both work well.

Can I make these gluten-free?
You can try a 1:1 gluten-free flour blend. Texture may vary slightly.

What if I don’t have honey or maple syrup?
You can use regular sugar, but reduce the amount slightly and add a spoonful of milk to balance moisture

Conclusion

To wrap up, these blueberry yogurt muffins are a go-to recipe for busy days, sweet cravings, and anything in between. They’re easy, healthy-ish, and packed with fruity goodness.

Try them once and they’ll become part of your weekly routine!

If you love fruity and easy treats like these blueberry yogurt muffins, you’ll definitely want to try our lemon blueberry cheesecake – it’s creamy, tangy, and bursting with fresh flavor. Craving something cold and fun? Don’t miss our strawberry cheesecake Klondike bars – perfect for warm days or no-bake cravings. And if muffins are your jam, our pistachio muffin recipe is a must-try – soft, nutty, and totally delicious.

Blueberries don’t just taste amazing—they’re also packed with antioxidants that are great for your body. Learn more about the health benefits of blueberries and why they’re such a superfood. Yogurt also plays a big role in this recipe, making the muffins soft and adding gut-friendly probiotics—read about yogurt and its nutritional value. And if you’re curious about what makes muffins rise so perfectly, it’s all thanks to ingredients like baking powder and baking soda—discover how leavening agents work in baking.