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–+ servings
Blueberry muffins on a white plate. Blueberries and lemon slices scattered around.
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5 from 12 votes

Blueberry Yogurt Muffins (best blueberry muffins!)

Prep Time15 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 muffins
Author: Aleksandra

Ingredients

  • 2 large eggs
  • 1 cup yogurt 240g
  • 1/2 cup melted butter 115g
  • 1 cup granulated sugar 200g
  • zest grated from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 cups + 6 tablespoons flour 300g, spooned and leveled not scooped!
  • 2 cups blueberries 300g
  • 2 1/2 tablespoons brown sugar to sprinkle on top

Instructions

  • Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
  • Wash the blueberries, pat them dry with paper towels, set aside.
  • Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).
  • Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.
  • Add the flour, fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).
  • Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don't overmix the batter.
  • Divide the batter evenly between 12 muffin liners.
  • Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.
  • Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.
  • Place on a cooling rack to cool slightly then enjoy!

Notes

  • You can use sour cream instead of yogurt, but add 1 Tbsp less flour (I prefer them with yogurt though).
  • For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.
  • Measuring the flour: 1 cup of flour can weigh 120-150g, depending on how you're filling your cup. I'm using the "spoon and level method" so 1 cup of flour in my recipes weighs 125g. If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g. Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time.
  • To correctly measure the flour, you need to:
    • Fluff the flour by stirring it in the bag/flour container with a spoon.
    • Spoon the flour and sprinkle it into your measuring cup.
    • Sweep off the excess flour with the back of a knife.
  • You can also use frozen blueberries in this recipe. Don't thaw them and toss them with 1 tablespoon of flour before adding them to the batter.
  • Calories = 1 muffin (1/12 of the recipe). This is only an estimate!

Nutrition

Calories: 268kcal