Go Back
+ servings
A blueberry muffin cut in half and topped with butter.
Print Recipe
5 from 7 votes

Spectacular Blueberry Muffins

Greek yogurt lends wonderful texture to these Spectacular Blueberry Muffins. This recipe bakes a perfect dozen of these big, beautiful muffins!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Bread, Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 247kcal


  • 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)


  • 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.


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.
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.


Serving: 1muffin | Calories: 247kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg