Easy Blueberry Muffin Recipe {with yogurt}

Name: Easy Blueberry Muffin Recipe {with yogurt}
Prep time: 10 min
Cook time: 18 min
Total time: 38 min
Yield: 12 muffins
Ingredients: 2 cups all purpose flour (-plus 2-3 tablespoons to sprinkle over berries); 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt (-fine); 3/4 cup sugar; 1/2 cup unsalted butter; 1 tsp pure vanilla extract; 1/2 cup greek yogurt; 2 eggs (-I used large); 2 cups frozen blueberries (-plus a few for the top of each muffin (or fresh)); Pam Baking spray (-for greasing liners); 1/2 cup quick oats; 1 tbsp orange zest (-about 2 oranges ); 1/4 cup pecans (-roughly chopped); 2 tbsp brown sugar; 2 tbsp unsalted butter (-cubed and cold); pinch salt

January 31, 2018 Updated: August 8, 2019 By Dawn - Girl Heart Food 44 Comments

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Jam packed with berries this easy blueberry muffin recipe is 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!

A blueberry muffin with crumble wrapped in a teal muffin liner.

This recipe for blueberry muffins was originally posted in October, 2015, but has been updated with new text and recipe details/tweaks.

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-ey 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.

Ingredients for blueberry muffins with frozen blueberries on a wooden board.

How to Make this Easy Blueberry Muffin Recipe

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.
Then, 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!

Holding up a moist blueberry muffin that has been cut in half to show interior.

Can I Use Frozen Blueberries in Muffins?

Absolutely!

Use frozen blueberries or fresh. Whatever you have on hand!

Tip—>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 in Muffins?

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.

A blueberry muffin made with frozen blueberries wrapped in a teal colour muffin liner.

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!

A fluffy blueberry muffin with crumble wrapped in a teal muffin liner.

Looking for More Easy Blueberry Recipes? You May Enjoy These Too

Blueberry Bread Pudding
Baked Blueberry Donuts
Blueberry Bundt Cake
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!

P.S. If you think this easy blueberry muffin recipe will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO

Fluffy and Delicious blueberry muffins with an orange pecan crumble.

5 from 1 vote