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, pictures and recipe 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 awesome!
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 or 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 ones you may find in the grocery store, but they make up for in their amazing flavour. Of course, any blueberry would work great in this recipe, just pick up the best you can find!
How To Make Blueberry Muffins With Yogurt
Full details are in the recipe card below, but here are the basics:
- Prepare muffin pan (fill up with muffin liners and spray them with a little baking spray). Preheat the 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 the crumble top and place in the 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 whisk together the flour, baking powder, baking soda and salt. Set aside.
- 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.
- Blend 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 muffin pan. 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.
- Allow to cool a little before digging in. I love with a smear of butter. So good!
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.
Frozen berries are more delicate than fresh when they are thawed and may bleed into the 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
- 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.
More Yummy Blueberry Recipes
If you make this easy blueberry muffin recipe, be sure to leave a comment below!
Blueberry Muffins
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
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- 2 large eggs
- 2 cups frozen or fresh blueberries, plus a few for the top of each muffin
- Baking spray, for greasing liners
Orange Pecan Crumble
- ½ cup quick oats
- 1 tablespoon orange zest, about 2 oranges
- ¼ cup pecans, roughly chopped
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, cubed and cold
- pinch salt
Instructions
Blueberry Muffins
- Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12-count muffin pan and spray with baking spray. Set aside.
- Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to coat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and a hand mixer), blend (on medium-high speed) sugar and butter for about 2 to 3 minutes or until fluffy. Add vanilla extract and yogurt and blend until combined.
- Reduce speed and add eggs, one at a time, blending about 30 seconds after each egg is added.
- Add reserved flour mixture, blending until just incorporated and there are no visible streaks of flour remaining.
- Using a spoon or spatula (not the paddle of your stand mixer), very gently stir in the blueberries 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.
- Bake on middle rack for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
- Let muffins cool in the pan for about 10 minutes before removing and allowing to further cool on a cooling rack. Enjoy!
Orange Pecan Crumble
- In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Sarah
Wowza those berries do look yummy! We get wild blackberries here, and they are also a lot tinier than store-bought berries. (BUT SO GOOD!) I should try these muffins with my blackberries!
Girl Heart Food
Mmmmm….wild blackberries sound good too! Bet they would be lovely in these muffins 😉
Kathy @ Beyond the Chicken Coop
I see we are both channeling our inner blueberry muffin this week! Great minds think alike 🙂 I love your crunchy topping – especially with the orange. Looks delicious!
Girl Heart Food
Hahaha! Most certainly 😉 Thanks Kathy!
Maresa
I have plans to make blueberry muffins this weekend, you’ve read my mind! I love that these have s special crumble topping.
Girl Heart Food
Thank you Maresa!
Leanne | Crumb Top Baking
Love those muffin tops! The pecan crumble was a nice choice! And I totally agree! Newfoundland blueberries are the best!! 😉
Girl Heart Food
Me too!! Thank you Leanne!
Jolina
So it’s not just me who’s hungry at 3PM?? (and again at 4 and at 5 lol). These look so delicious! And that orange pecan crumble is calling my name let me tell ya. How are you?? I have been a little out of it lately. So busy with non-blog things! Such is adult life. Though I must say I am not used to it, I miss my winter hibernating lifestyle. Hope you have a lovely weekend!
Girl Heart Food
Hahaha…nope 😉 Thanks Jolina! Have a lovely weekend too!
Marissa
I’m a sucker for anything with a crumble topping and these look AHHMAZING!
Girl Heart Food
Thank you Marissa! Gotta love that texture on top! Have a lovely weekend 🙂
Vanessa
Yum! These muffins look so tasty, blueberry muffins are definitely one of my faves! I love the sound of the orange pecan crumble as I am just obsessed with citrus flavours right now!
Girl Heart Food
Thanks Vanessa! I love using citrus in baked goods! Have an awesome weekend 🙂
Sharon
I know what you mean by those little, tiny blueberries! When we lived in Ontario, the wild ones there were the same. My hubby calls them ‘God’s food’. So delicious! These muffins look irresistible. :).
Girl Heart Food
Haha! They really are! Thanks Sharon 🙂
Katie Crenshaw
Girrrllll…. these muffins….. They look AMAZING! I am excited to try out this orange pecan crumble topping. It sounds brilliant. I can’t wait to eat a batch of these.
Girl Heart Food
Thank you Katie!!! Hope you enjoy ’em 🙂
Cathleen @ A Taste of Madness
My stomach actually rumbled when I saw these! I need these muffins in my life!!
Girl Heart Food
Haha! You really do 😉 Thanks Cathleen!
Karen @ Seasonal Cravings
Looks like the perfect after school snack for my kiddos and me!
Girl Heart Food
They sure are! Thanks Karen 🙂
Milena | Craft Beering
I totally relate to picking wild blueberries. I used to go pick with my grandma and we would literally spend the day filling bucket with these tiny beauties. Hard work, but well worth it. Too bad commercially grown ones don’t taste the same. Compared to the wild grown ones they taste like nothing (: These muffins sound absolutely delectable. I am having coffee right now…trying to stay warm, how I wish I had at least one wild blueberry muffin!
Girl Heart Food
So sweet!! Definitely well worth it! Wish I could send ya some, Milena! Have a wonderful weekend 🙂
Mary Ann | The Beach House Kitchen
These are my kind of muffins Dawn! Blueberry has always been my favorite flavor of muffin, and that orange pecan crumble sounds amazing. Need to bake a batch asap! Thanks for sharing and have an awesome weekend! XO
Girl Heart Food
Woo hoo! Thanks Mary Ann! Have a lovely weekend too! XO
[email protected]
So happy you brought this beauty back! Everything about this muffin makes me happy….especially that crumble!! Wow! Have a great weekend, dear! XOXO
Girl Heart Food
Yay! I’m happy to hear you say that, Annie!! Have a great weekend too! XOXO
Jennifer @ Seasons and Suppers
I’m so glad you brought this one up to the top! Love these and that orange pecan crumble is so great 🙂
Girl Heart Food
Thank you Jennifer!!
Miriam - londonkitchendiaries.com
Love blueberry muffins (anything blueberry really) they look so delicious and that crumble on top makes me want to have one with my cup of tea right now – definitely topped with a ‘little’ bit of butter 🙂 Have a nice upcoming weekend, Dawn!
Girl Heart Food
Me too! Thank you Miriam! Have a great upcoming weekend too, my friend 🙂
Thao @ In Good Flavor
I love blueberry muffins and can eat them any which way. Look at all the juicy blueberries in these! And the orange pecan crumbles sounds delicious, Dawn! A little extra on top for me please! 🙂
Girl Heart Food
You got it, Thao! Thank you very much 🙂
Katherine | Love In My Oven
You are making me want a blueberry muffin (and blueberries) big time!!! That crumble sounds SO good!! PS – all muffins should be jumbo 🙂
Girl Heart Food
Hehehe…that’s the idea 😉 Thank you Katherine!
Mirlene | Savory Thoughts
Dawn, if I had super powers I would eat these muffins right off the screen. My muffins never look like this. Yours look moist and inviting. I would love to try this recipe. Pinning it! As much as I love my coffee in the morning, these muffins will be an added bonus
Girl Heart Food
Hahaha!! Thank you so much, Mirlene!! Hope you enjoy ’em 🙂
Kelsie | the itsy-bitsy kitchen
I’m all about butter on my muffins. The more, the better–sometimes I think I should skip the muffin/bread/oatmeal entirely and just eat butter. . .but I wouldn’t be able to resist one of these gorgeous muffins! Blueberry muffins are one of my favorites :). Hope you’re having a great week, Dawn!
Girl Heart Food
Hahaha….right?! Mine too! Thanks Kelsie! Have a lovely upcoming weekend 🙂
Cheyanne @ No Spoon Necessary
You had me at JUMBO! I actually prefer muffins to cupcakes, probably because I can eat more of them without getting a belly ache! These look perfect! What’s not to love about a blueberry muffin? But made jumbo WITH Orange Pecan Crumble AND Orange Honey Butter? Heaven! Yum!!!!
Girl Heart Food
Thanks Cheyanne! I hear ya!! The full batch I made is all gone now, but wishing I had another right about now with an equally huge coffee, lol!!
karrie @ Tasty Ever After
Yes to jumbo muffins!!! I really like the orange crumble and orange butter and will have to make these soon. Yum, yum, yum 🙂
Girl Heart Food
I agree! Nice big muffin with an equally big cup of tea or coffee! I hope you like them 🙂