Perfect Blueberry Muffin Recipe (Made with Yogurt and No Butter)
This blueberry muffin recipe is honestly the best one you’ll ever find. I’ve been making it and sharing it for over 10 years and people are blown away. It’s light, fluffy, low in sugar, contains no butter, has a ton of fruit and a whole cup of yogurt! What’s not to love?
Blueberry muffins are the poster child for all muffins, are they not?
As an Amazon Associate I earn from qualifying purchases.
I really am not a huge fan of blueberries, but I LOVE blueberry muffins, especially when they’re used in this recipe. In fact, this is the only muffin recipe I use for any fruit!
I was originally given a Waitrose plum muffin recipe by my cousin, Connie, in England who made them and told me she’d eaten three! She doesn’t usually even eat TWO of anything, so I knew they had to be good! Let’s just say that I’ve actually had a reader “yell” at me for not telling her just how amazing these muffins were! Haha!
If you don’t believe me, just peruse the comments and reviews. For example, my peach muffin recipe, and just take a look at that heavenly crumb and all the pieces of fruit!
These are just the most perfect blueberry muffins, ever!
Perfect Blueberry Muffin Recipe
Adapted by Christina Conte from a Waitrose recipe. Makes 8 large muffins or 12 small muffins
FULL PRINTABLE RECIPE BELOW
Ingredients
- flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- yogurt
- blueberries (fresh or frozen, wild or conventional/organic)
- Demerara or Swedish pearl sugar (optional)
Special equipment: muffin pans (I prefer making 8 jumbo muffins, or 6 jumbo and a mini loaf) or you can make 12 regular muffins.
Directions
Make the Blueberry Muffin Batter Mixture
Preheat the oven to 350ºF.
Sift flour, baking powder, and baking soda into a large bowl. Stir in the sugar (people often miss this step)
In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking. Wild blueberries work in this recipe, too.
Pour the yogurt mixture into the dry ingredients. Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
Next, add the blueberries.
Gently fold in the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases, or just tear parchment paper to line each cup as I do. Sprinkle with a little sugar if desired. This makes a crunchy top and adds a little sweetness.
Bake the Blueberry Muffins
Bake for about 20 minutes or until golden brown. It will take longer if the fruit is frozen.
You will be delighted with these beauties! Just take them out of the tray and keep in a cloth-lined basket to serve or allow to cool on a rack. These are definitely best eaten the same day they are made.
NOTE: you can bake the entire mixture in a loaf pan, too! The only thing is that it will take about 45 minutes or possibly longer to bake.
Blueberry Muffin Recipe (Made with Yogurt and No Butter)
Ingredients
- 2 cups flour (good quality, avoid bleached, bromated and enriched if possible)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 2 cups blueberries (fresh or frozen wild/conventional/organic)
- ¼ tsp Demerara sugar (or Swedish pearl sugar to top, if desired)
Instructions
- Preheat the oven to 350ºF/ 175℃.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
- Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
- Gently add the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with a little sugar if desired. This makes a crunchy top and adds a little sweetness.
- Bake for about 20 minutes or until golden brown.
Notes
- Use almost any fruit to like in these muffins. All the fruits I've tried have turned out brilliantly: peach, rhubarb, cranberry/orange (using fresh and dried cranberries), and of course, plums.
- You can bake the entire mixture in a loaf pan, too! The only thing is that it will take about 45 minutes or possibly longer to bake.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
CHRISTINA YOUR BLUEBERRY MUFFINS ARE THEEEEEEEEEEEEEEE BEST EVER THANK YOU …HAVE ALREADY PASSED ON THE RECIPE TO FRIENDS…’LOOK FORWARD TO SEEING & BAKING MORE OF YOUR INCREDABLE TALENT.
REGARDS
MELANDA
I’m delighted that you love it as much as I do, Melanda! Thank you so much for letting me (and others) know! :)
Well it looks like I came to the right place, because I absolutely love muffins.
You’ll adore these, Jeff!
These look absolutely perfect! I find so many blueberry muffin recipes are stuffed with sugar so I love that yours cuts it back! And what a great idea to add yogurt.
Could I use sour cream instead of yogurt?
Yes, Carol!
I made this recipe with different fruits many times, they are the very best muffins you will ever make, I’m NOT exaggerating. If you follow the exact recipe, you will be making them often. We love them, thank you Christina for this great recipe.
What size square of parchment paper are you tearing? Also, do you have to use olive oil or could you use a good vegetable oil?
Hi Donna, I don’t measure, I just eyeball it, but you can measure out 5×5 inch squares for the large muffin tins. You can cut them and push them into the cavity to see how far they stick up and cut them smaller if need be. They like to pop out, but once you put a dollop of muffin mixture into them they behave :) Regarding the vegetable oil, I don’t use it for health reasons, but if you do, yes, it would work. Let me know what you think.
You know, I’ve never actually made muffins at home. I guess I’m just not that much of a baker, but this recipe sound pretty darn do-able. And I’m sure the result is better than anything I could buy in a store.
Absolutely, totally, 100%!!
I’m an Aussie and like to dabble in a few recipes that I make for the kids such as muffins biscuits (cookies in the U ) and slices.
Just wondering what you mean by Good Quality Flour.
Here in OZ we have Plain flour (I think you call it All purpose Flour), and of course, Self-raising Flour.
Could you enlighten me please Christina.
Regards, Barrie Osborne, an Australian Defence Force vet.
Hi Barrie, absolutely, I will clarify. Having been to Australia a couple of times, I know that your overall quality of food is better than ours here in the US.
For example, I have to specify using a good quality brand of flour because our flours range from very poor quality, to very good. We have bleached, bromated, and enriched flour (all three at once, and enriched means all the goodness is stripped from the wheat and vitamins are added back in, so it’s not a good thing) to organic, unbleached, non-GMO flour which is the one I prefer. So I don’t think you need to worry about your flour choice in Australia, but rest assured, it’s just plain flour you need (not self-raising). Let me know how your kids like these muffins; they’re really awesome!! :)