Jam packed with berries these easy blueberry muffins with yogurt are fluffy and delicious! They are topped with an orange pecan crumble for added oomph, texture and flavour. Such a great way to start your morning with a cup of tea or coffee!
This recipe for blueberry muffins was originally posted in October, 2015, but has been updated with new text and recipe details/tweaks.
It’s the season for blueberry recipes (yay!), like blueberry bread pudding, blueberry donuts and moist blueberry muffins.
These blueberry muffins with crumb topping are not your average muffin, that’s for sure! They have local Newfoundland berries in ’em, which kinda makes them inherently wicked!
I may be a little biased, but blueberries grown in Newfoundland are some of the best blueberries found anywhere! They are so sweet and concentrated in blueberry flavour.
Around late summer/early fall, people typically go berry picking in Newfoundland. They are grown wild and you can fill buckets and buckets with these little gems.
I recently got a bunch and couldn’t wait to bake with them. They are so much tinier than any mass-produced/grown ones you may find in the grocery store, but they make up for in their amazing flavour…like little candies! Of course, any blueberry would work great in this recipe, just pick up the best you can find!
The key to moist blueberry muffins? Blueberry muffins with yogurt! These muffins are super moist, particularly because of the yogurt in there…not to mention those juicy berries.
Plus, the yogurt adds a little dose of protein. We go through so much Greek yogurt in our home. We eat the stuff as is and even in lieu of sour cream.
How to Make ‘Em
Full details are in the recipe card below, but here are the basics:
- Prepare muffin tin by filling up muffin liners and greasing at this time too with a little baking spray. Preheat oven at this point too.
- Toss frozen blueberries with a little flour and lay to one side.
Tip: Reserve some blueberries (not dusted in flour) to place on top of the muffins before the muffin crumble. - Make crumble top and place in fridge until ready to use. Combine oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, ‘cut’ butter into oat mixture until it’s nice and crumbly.
- In a bowl combine flour, baking powder, baking soda and salt. Stir and lay to one side for use later.
- In a stand mixer (or use a large bowl with a hand mixer), cream sugar and butter until nice and fluffy. Add vanilla and then yogurt until incorporated.
- Mix in eggs (one at a time).
- Start mixing in reserved flour mixture into sugar/butter mixture.
- Mix in blueberries with a spatula, very gently, trying to be careful not to break…having said that, it’s inevitable that some berries will break (and some will burst while baking), which is not a big deal 🙂
- Use an ice-cream scoop (or spoon) and distribute muffin batter into prepared liners/tin. They’ll pretty much be filled right to the brim (which makes for nice little muffin tops, if you ask me 😉 )
- Top with reserved blueberries, if desired.
- Sprinkle crumble over top and bake, carefully rotating pan once, until a wooden skewer comes out clean when inserted.
- Allow to cool a little before digging in. P.S. I love with a smear of butter – SO good!
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Frozen Versus Fresh Berries
Either frozen or fresh berries work in this recipe.
If using frozen blueberries, there’s no need to thaw (or at least fully thaw) before using in this recipe.
Frozen berries are more delicate than fresh when they are thawed and may bleed into muffin batter if they are allowed to fully thaw.
How Do I Stop Blueberries from Sinking?
Ever have a muffin or loaf only to find the beautiful berries have sunken to the bottom? There’s a fix for that!
Toss frozen (or just partially thawed) berries with a little flour (about a couple of tablespoons). This will help suspend them in the flour.
More Tips for Making these Blueberry Muffins with Yogurt
The muffin crumb topping is completely optional OR, for an easier topping, try a sprinkling of oats.
If you omit the crumb topping, try a little lemon or orange zest in the batter of the muffins.
Like most baked goods, these fluffy blueberry muffins are best enjoyed fresh, the day they are made.
You can certainly freeze some for later, if you like. Store in an airtight container, date/label and thaw when ready to enjoy!
More Blueberry Recipes You May Enjoy
- Blueberry Banana Bread
- Blueberry Bundt Cake
- Blueberry Kale Smoothie
- Blueberry Thyme Galette from Kim of Give it Some Thyme
Hope you enjoy these moist blueberry muffins as much as we do.
Until next time, take care and chit chat again soon,
Dawn
Make this easy blueberry muffin recipe? That’s awesome! Love it if you left a comment below. Many thanks!
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Blueberry Muffins with Yogurt
Ingredients
Blueberry Muffins
- 2 cups all purpose flour (plus 2 to 3 tablespoons to sprinkle over berries)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (fine)
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup greek yogurt
- 2 large eggs
- 2 cups frozen blueberries (plus a few for the top of each muffin (or fresh))
- Pam Baking spray (for greasing liners)
Orange Pecan Crumble
- 1/2 cup quick oats
- 1 tablespoon orange zest (about 2 oranges)
- 1/4 cup pecans , roughly chopped
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter , cubed and cold
- pinch salt
- baking spray (to grease muffin liners)
Instructions
Blueberry Muffins
- Preheat oven to 400 degrees Fahrenheit. Place muffin liners in 12 unit muffin tin and spray with baking spray. Lay to one side.
- In a bowl combine flour, baking powder, baking soda, and salt. Stir to combine. Lay to one side.
- Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to cover. Lay to one side.
- In a stand mixer combine sugar and butter. Cream about 2 to 3 minutes until fluffy. Add vanilla and yogurt and mix until combined.
- Add eggs, one at a time, blending about 30 seconds for each egg until just incorporated.
- Add reserved flour mixture to butter mixture in blender mixing until just incorporated. Very gently stir in blueberries. You may want to stir them in by hand with a spoon or spatula (gently) so they don't break too much.
- Using a standard round ice-cream scoop, divide mixture evenly among muffin liners. Top each with a few reserved blueberries (optional). Then, top with orange pecan crumble and bake on middle rack for 18 to 20 minutes, carefully rotating pan half way through.
- Let muffins cool in pan about 10 minutes before removing. Enjoy!
Orange Pecan Crumble
- Stir together oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives cut the butter into the dry ingredients until there are visible clumps.
Notes
Nutrition (estimate only)
