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Easy Blueberry Muffin Recipe {with yogurt}

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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

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.
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5 from 1 vote

Easy Blueberry Muffin Recipe {with yogurt}

Jam packed with berries these Blueberry Muffins 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!
Course Breakfast, Dessert
Cuisine American, Canadian
Keyword blueberry recipe, homemade muffins, scratch made muffins
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 274kcal
Author Dawn – Girl Heart Food

Ingredients

Blueberry Muffins

  • 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

Orange Pecan Crumble

  • 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

Instructions

Blueberry Muffins

  • In a bowl combine flour, baking powder, baking soda, and salt. Stir to combine. Lay to one side. Preheat oven to 400F. Place muffin liners in 12 unit muffin tin and spray with Pam. Lay to one side.
  • Place blueberries in a small bowl and sprinkle with 2-3 tbsp. of flour, stirring gently to cover. Lay to one side.
  • In a stand mixer combine sugar and butter. Cream about 2-3 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 18-20 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

For recipe tips and variations, see body of post above.
Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 274kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 218mg | Potassium: 167mg | Fiber: 1g | Sugar: 17g | Vitamin A: 350IU | Vitamin C: 3.1mg | Calcium: 61mg | Iron: 1.4mg
Nutrition Facts
Easy Blueberry Muffin Recipe {with yogurt}
Amount Per Serving
Calories 274 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 53mg18%
Sodium 218mg9%
Potassium 167mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 17g19%
Protein 4g8%
Vitamin A 350IU7%
Vitamin C 3.1mg4%
Calcium 61mg6%
Iron 1.4mg8%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.

© Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

Reader Interactions

Comments

  1. Sarah

    5 stars
    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!

    Reply

  5. Jolina

    5 stars
    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!

    Reply

  7. 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!

    Reply

  8. 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. :).

    Reply

  12. Milena | Craft Beering

    5 stars
    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!

    Reply

  19. Mirlene | Savory Thoughts

    5 stars
    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

    Reply

  20. 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!

    Reply

  21. 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!!!!

    Reply

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