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.
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 grease 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, 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.
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 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.
More Yummy Blueberry Recipes
Hope you enjoy these moist blueberry muffins with yogurt as much as we do.
If you make this easy blueberry muffin recipe, be sure to leave a comment below. Love to know how you enjoyed!
Blueberry Muffins with Yogurt
- 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 (fine)
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- 2 large eggs
- 2 cups frozen blueberries (plus a few for the top of each muffin (or fresh))
- 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
- Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12 unit muffin pan and grease 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 toothpick 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 guidelines only.