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A close-up of five freshly baked Greek yogurt blueberry muffins on a white plate, showcasing their golden tops and visible blueberries.
Layla

Greek Yogurt Blueberry Muffins

Start your day right with these delightfully fluffy and moist blueberry muffins, made extra tender with the secret power of Greek yogurt!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose flour
  • 0.75 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
Wet Ingredients
  • 1 cup Plain Greek yogurt full-fat or 2%, room temperature is best
  • 0.25 cup Milk any fat percentage, room temperature
  • 1 Large egg room temperature
  • 0.5 cup Unsalted butter melted and slightly cooled
  • 1 teaspoon Vanilla extract
Add-ins
  • 1.5 cups Blueberries fresh or frozen (do not thaw)

Equipment

  • Standard 12-cup muffin tin
  • Paper muffin liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Spatula

Method
 

Prep
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners, or grease it thoroughly. If your melted butter isn't already slightly cooled, set it aside for a moment.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are well combined.
  3. In a separate medium bowl, whisk together the Greek yogurt, milk, large egg, cooled melted butter, and vanilla extract until the mixture is smooth and fully incorporated.
  4. In a small bowl, gently toss the blueberries with 1 tablespoon of the dry flour mixture you prepared earlier. This little trick helps prevent them from sinking to the bottom of your muffins.
  5. Pour the wet ingredients into the dry ingredients. Using a spatula, stir just until combined. The batter should still be lumpy, and you might see a few streaks of flour—that's perfect! Gently fold in the floured blueberries. Be careful not to overmix, as this can lead to tough muffins.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Don't overmix the batter! Overmixing develops the gluten in the flour too much, leading to tough, chewy muffins instead of light and tender ones. A few lumps are totally fine.
For an extra boost of flavor, you can add a pinch of lemon zest (about 1 teaspoon) to the wet ingredients. Lemon and blueberry are a match made in heaven!
These muffins store well at room temperature in an airtight container for up to 3 days, or you can freeze them for up to 3 months. Thaw at room temperature or warm briefly in the microwave.