Greek yogurt lends wonderful texture to these Spectacular Blueberry Muffins. This recipe bakes a perfect dozen of these big, beautiful muffins!
Spectacular is a big word and I’m not just throwing it around willy-nilly. These muffins are substantial, gorgeous and downright delicious. Before I first published this recipe eight years ago, I shared a picture of a batch of them on my Facebook page and the response was pretty overwhelming. I got the message loud and clear. You want your blueberry muffins and I’m with you ALL the way!
This has been my go-to Blueberry Muffin recipe as long as I can remember. They are bake sale quality but so easy that you can whip up a batch any old time.
Ingredient Notes
- Eggs
- Sugar – Granulated white sugar.
- Oil – Either vegetable or canola oil.
- Vanilla – Always go with pure vanilla extract for the best flavor.
- All-purpose flour
- Baking soda
- Salt
- Yogurt – The secret to this recipe is nonfat plain Greek yogurt which adds great richness and wonderful texture. I have substituted light sour cream in place of some or all of the Greek yogurt with a good result. Don’t hesitate to use a combination of the two if you are running low on one or the other.
- Blueberries – The quality of fresh blueberries is definitely best but I get that there may be times when they are not available. See the instructions below if you are using frozen berries.
How to Make Blueberry Muffins
- In large bowl beat the eggs with an electric mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add the vanilla. In a separate bowl, stir together the flour, salt and baking soda.
- Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the Greek yogurt.
- Gently fold the blueberries into the batter with a wooden spoon, just until combined. Coat a 12-cup muffin pan with nonstick cooking spray and divide the batter evenly between the muffin cups. Bake in preheated 400 degree F oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 minutes and then remove the muffins from pan and serve.
How to Make Muffins with Frozen Blueberries
One of the drawbacks to using frozen berries is that they can impart a blue tinge to the muffin batter. To avoid that, follow these steps.
- Completely thaw the frozen blueberries in your refrigerator.
- Once thawed, place the berries in a colander and rinse with a light stream of cold water until the water that drains away is no longer dark blue but instead a much lighter blue.
- Drain well and then place the berries between sheets of paper towels and blot them dry.
- Be very gentle when folding them into the batter with a wooden spoon.
For Bakery Style Blueberry Muffins
This is a completely optional step but a fun thing to do from time to time. Just sprinkle a little coarse sugar over the top of each muffin before baking. It adds a little sparkle, a touch of additional sweetness, and it will make you feel special. This is an especially nice touch for bake sale muffins.
Try slicing them in half while still warm and slather them with butter. Seriously, incredible!
Storing Blueberry Muffins
If you think the muffins will be consumed quickly, transfer the completely cooled muffins to a plastic storage bag, press out as much air as possible, and seal the bag. You can also store them in an airtight plastic storage container.
For longer storage, wrap the muffins in a layer of paper towels before storing as described above. For the best quality, consume the muffins within 2 to 3 days.
My Favorite Muffin Recipes
- Raspberry Dark Chocolate Muffins
- Bran Muffins
- Oatmeal Banana Muffins with Chocolate Chips
- Lemon Almond Poppy Seed Muffins
This post was originally published on June 21, 2013. It has been updated with new text and images.
Spectacular Blueberry Muffins
Ingredients
- 2 eggs
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup nonfat plain Greek yogurt, can substitute all or part with light or regular sour cream
- 1 cup fresh blueberries, rinsed and drained (see Notes section below)
- 3 teaspoons coarse sparkling sugar, or as needed (optional)
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
- In large mixing bowl, beat the eggs with an electric mixer. Add 1 cup sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and then add the vanilla.
- In a separate medium mixing bowl, stir together the flour, salt and baking soda.
- Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the Greek yogurt. Fold the blueberries into the muffin batter with the wooden spoon, just until combined. Divide the batter evenly between the prepared muffin cups. If desired, sprinkle the muffin tops with a light coating of coarse sparkling sugar.
- Bake for 18 to 20 minutes, or until golden brown. Remove from the oven and allow the muffins to cool for 10 or 15 minutes and then carefully remove them from muffin pan to cool completely.
Notes
- Completely thaw the frozen blueberries in your refrigerator.
- Once thawed, place the berries in a colander and rinse with a light stream of cold water until the water that drains away is no longer dark blue but instead a much lighter blue.
- Drain well and then place the berries between sheets of paper towels and blot them dry.
- Be very gentle when folding them into the batter with a wooden spoon.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This fabulous recipe is in our regular rotation. My parents request these yummy blueberry muffins every week.
Yay! I’m so happy to hear this, Saki! Thanks for your comment. 🙂
I ran out of baking powder, so went looking for a muffin recipe that only used baking soda, and found this one! My usual recipe uses only 2/3 cup sugar for 3.5 cups of flour (for 24 muffins), so I knocked the sugar back to 2/3c, and that’s plenty sweet for us, almost too sweet, based on the batter. I use muffin papers, so this recipe made 18 muffins for me (we’ll see how tall they get – in the oven now!). I also used 1.5 cups of blueberries, and white whole wheat flour to boost the fiber.
These are really really good! I only had full fat sour cream and I used 2/3 cup honey in place of sugar. Also following my favorite blueberry cake recipe I put in the zest of a lemon. All I can say is wow. Thanks for the recipe!
So glad you like them, Laura!