Blueberry Yogurt Muffins

These bakery-style blueberry yogurt muffins are so easy to make with simple pantry ingredients, Greek yogurt, fresh blueberries and topped with a buttery cinnamon crumb topping. They are the best muffins for breakfast and snacking!

These Blueberry Muffins with Greek Yogurt Are The Best 

If you have never baked with yogurt, you are in for a surprise with these muffins.  Using Greek yogurt makes them so moist and tender and they are honestly the best blueberry muffins!  I have made them with regular plain yogurt as well but I like the texture and the little extra protein from Greek-style yogurt more. 

And a muffin recipe like this is just not complete to me without that yummy streusel on top. They are quick recipe to make when you want something fast! I love to double the recipe and freeze some to have on hand.

Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

For the muffins

• All-purpose flour – I have also make them with a gluten free flour like Bob’s Red Mill one-to-one flour.  Be sure to measure it correctly using the spoon-and-level method or a kitchen scale to avoid dry muffins. 
• Granulated sugar and brown sugar – I love the combination of sugars for the perfect sweetness. I use light brown sugar but you can also use dark brown sugar. 
• Baking powder, baking soda and salt  – for making the muffins rise to the perfect fluffiness. 
• Plain Greek yogurt – Use full-fat yogurt. It can also be swapped for full-fat sour cream. Try a dairy free yogurt if you’d like.
• Eggs + one egg yolk – Use large eggs that you bring to room temperature. I just sit them on the counter for about 30 minutes or place them in a bowl of lukewarm water for 10 minutes.. 
• Vegetable oil – Use any neutral oil like canola oil or for even more flavor swap it for melted butter. You can also swap it for unsweetened applesauce for lower calories.
• Vanilla extract – use pure vanilla extract and not imitation. 
• Blueberries – I like to use fresh blueberries when possible but frozen blueberries are great too. If you use frozen, don't thaw them first. But do toss them with a little flour to keep them from bleeding into the batter and turning it purple.

For the crumb topping:

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Cold butter – Cold butter attaches to the dry ingredients and as it melts it creates the big buttery chunks we love.

Easy Ways to Change Them Up

1. Add a tablespoon of lemon zest to the batter

2. Add a teaspoon of cinnamon to the batter.

3. Add ½ cup of chopped pecans or walnuts to the streusel topping.

4. Skip the crumb topping and add a simple glaze by mixing 1 cup of powdered sugar and 2 tablespoons of milk and ½ teaspoon of vanilla extract. You can even sprinkle with coarse sugar instead.

How to Make This Blueberry Muffin Recipe Using Yogurt

Step 1: Preheat the oven to 375°F and line a muffin tin with paper liners. I made 12 muffins but you can also make 6 big muffins and bake for 25-30 minutes.

Step 2: In a large mixing bowl, add the flour, granulated and brown sugar, baking powder, baking soda, and salt and whisk together.

Step 3: In another large bowl, add the greek yogurt, eggs, oil, and vanilla extract and whisk until combined and smooth.

Step 4: Add the wet ingredients to the dry ingredients and gently stir until just barely combined (be care not to over mix.

Step 5: Then add in the blueberries and gently fold them in. The batter will be thick.

Step 6: Divide the batter evenly into the muffin pan.

Step 7: Make the crumb topping. In a small bowl, mix flour, sugar, and cinnamon. Add the cold butter and press it into the flour mixture with a fork or your fingers until crumbly.

Step 8: Sprinkle the crumb topping over the batter evenly as well. I like to add a few more blueberries on top too.

Step 9: Bake for 20-24 minutes until golden brown and a toothpick inserted into the center of the muffins comes out clean. You can also make mini muffins and reduce the bake time to 12-15 minutes.

Remove from the oven and let cool in the pan for 5 minutes and then transfer to a cooling rack.

How to Store These Muffins

Room Temperature: Store the muffins in a airtight container or zip closure baggie at room temperature for up to 3 days. Any longer, please them in the refrigerator and the reheat them for a few seconds in the microwave.

Freeze: Freeze them in an airtight container or zip closure baggie for up to 2 months. Thaw at room temperature or pop one in the microwave and heat at 60% power level for 15-20 seconds.

If you love these blueberry greek yogurt muffins, make these other muffins recipes next:

• Lemon Blueberry Muffins
• Zucchini Oatmeal Muffins
• Carrot Banana Muffins
• Lemon Poppyseed Muffins
• Apple Cinnamon Muffins