Total Time: 30 minutes
Published: February 23, 2022
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Super fluffy and perfectly sweetened Blueberry Muffins made ultra-moist with Greek yogurt and finished off with a buttery cinnamon streusel crumb topping! These simple, yet gorgeous muffins will be the start of your brunch spread, and make the perfect take-along breakfast for busy mornings.
How to Make Blueberry Muffins
Recipe Ingredients
- Butter – You’ll need both cold and softened butter in different parts of the recipe. I like to use unsalted butter.
- Eggs – Any large eggs are great in these easy blueberry muffins.
- Vanilla – Real vanilla extract is best, but you can use artificial too.
- Fat free plain Greek yogurt – Any name brand of plain Greek yogurt works well in these healthy blueberry muffins. It makes them so moist!
- Flour –All-purpose flour of any brand works great in these moist blueberry muffins.
- Baking soda – Help those blueberry muffins rise in the oven by adding baking soda.
- Salt – Fine grain salt is great – just a pinch!
- Blueberries – Use fresh or frozen blueberries, both will be delicious in these muffins.
- Sugar and Brown sugar – Any common brands of white sugar and light brown sugar makes these muffins a little sweet and so delicious.
- Cinnamon –Just a touch of cinnamon takes these moist blueberry muffins to the next level.
Step By Step Directions
- First preheat oven to 450 degrees and grease a muffin tin.
- Next, prepare the crumb topping by whisking together the flour, sugars, and cinnamon. Cut the butter into small cubes and add it to the dry mixture. Cut the butter in with a pastry cutter or two forks until mixture resembles fine crumbs. Set it aside.
- Now prepare the muffin batter by creaming together in a medium bowl the butter and sugar until light and fluffy. Then add the eggs and the vanilla and mix together for about 1 minute. Add the Greek yogurt and mix it till it’s all combined.
- Add the flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in the blueberries.
- Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.
- Put the muffins in the oven and bake for 12-16 minutes, or till the tops of the muffins no longer look wet and are starting to turn golden brown. Serve the muffins warm or allow them to cool first. (I absolutely love them warm with a tiny bit of butter on top!)
Why This Recipe Works
Greek Yogurt –I love, love, love using fat-free Greek yogurt in my baking because it helps keep the cakes/muffins/breads/etc. super moist and adds a whole bunch of protein where there normally wouldn’t be any (or very little).
So Easy – All it takes to make these blueberry muffins is 30 minutes. You could have these in the time it takes to watch your favorite Netflix show for the 10th time.
Packable – My kids love to take these on the go. In the car, in their lunchboxes, on the way to the bus stop, these healthy blueberry muffins are the perfect, easy-to-eat snack. Freezable – My advice? Double or even triple this best blueberry muffin recipe and put some of these muffins in the freezer for future use. Wrap them individually and take them out as needed. They thaw in no time.
The Secret to Moist Muffins
I swear by adding Greek yogurt for the most moist muffins ever. Also, adding a combo of butter and oil makes a moist blueberry muffin too.
Another trick to a moist muffin is to not over-mix the batter – mix till it’s just incorporated. And be sure not to over-bake!
Should You Thaw Blueberries for Muffins?
You can use fresh or frozen blueberries in these easy blueberry muffins. If you choose to use frozen, you don’t need to thaw them first. In fact, they tend to sink and clump together if you thaw them first. You can roll the frozen blueberries in flour first to help them stay within the muffins and not sink to the bottom.
The only thing I’d say to look out for is that when using frozen blueberries, you might need to cook the muffins just a few minutes longer than if using fresh.
Why Are My Blueberry Muffins Soggy?
One reason you have soggy blueberry muffins could be because you let them sit in the pan too long before removing them to cool.
Another reason could be that the blueberries have sunken to the bottom. This can happen when you use frozen blueberries. To keep this from happening, coat the frozen blueberries in flour first before mixing into the batter. Finally, if you are not measuring when you make blueberry muffins you could be overdoing it with the wet ingredients, which could make the bottoms o the muffins
Customizations
- Want to mix up the fruit a bit? Try adding some diced apples in with the blueberries before baking – no more than a cup is needed.
- Like your blueberry muffins a little nutty? Chopped walnuts are so delicious in this recipe.
- Dried fruit adds great texture to these healthy blueberry muffins. A handful of craisins, raisins, dried coconut, or another small, dried fruit can really elevate these muffins!
- Add a swirl of softened cream cheese to the inside of the muffins, or drizzle them with a thin glaze made from milk and powdered sugar.
- Make mini blueberry muffins if you have a mini muffin tin. Kids love mini muffins!
Expert Tips and Tricks
- For the crumb topping, if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.
- To store any extra blueberry muffins, wrap each one separately with plastic wrap and store them chilled or at room temperature.
- Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.
More Recipes You’ll Love
If you make these amazing Blueberry Muffins, be sure to tag me on social and rate the recipe below!
Best Blueberry Muffins Recipe
Super fluffy and perfectly sweetened Blueberry Muffins made ultra-moist with Greek yogurt and finished off with a buttery cinnamon streusel crumb topping! These simple, yet gorgeous muffins will be the start of your brunch spread, and make the perfect take-along breakfast for busy mornings.
Servings: 12 servings
Instructions
Preheat oven to 450 degrees and grease a muffin tin.
First prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter or two forks until mixture resembles fine crumbs. Set aside.
Next prepare the muffin batter. In a medium bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt and mix til combined.
Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.
Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.
Bake for 12-16 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (I absolutely love them warm with a tiny bit of butter on top!) To store extras, wrap each muffin separately with plastic wrap and store chilled or at room temperature.
Notes
- For the crumb topping, if using unsalted butter, add additional 1/4 teaspoon salt to the mixture.
- For the crumb topping, if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.
- To store any extra blueberry muffins, wrap each one separately with plastic wrap and store them chilled or at room temperature.
- Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.
Nutrition
Calories: 241 kcal, Carbohydrates: 40 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 29 mg, Sodium: 184 mg, Potassium: 59 mg, Fiber: 1 g, Sugar: 23 g, Vitamin A: 313 IU, Vitamin C: 1 mg, Calcium: 37 mg, Iron: 1 mg
