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?

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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!

Rhubarb Muffins

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 
• plums
• 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.

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.

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, 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.

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Blueberry Muffin Recipe (Made with Yogurt and No Butter)

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 3 minutes

Total Time: 33 minutes

The lightest, fluffiest muffins which contain no butter, a lot of fruit, a cup of yogurt, are low in sugar and taste fabulous!

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Ingredients

• 2 cups (275 g) good quality flour (avoid bleached, bromated and enriched if possible)
• 2 tsp. baking powder
• 1/2 tsp baking soda
• 1/2 cup (100 g) sugar
• 2 eggs
• 1/2 cup (100 ml) olive oil
• 1 cup (250 ml) yogurt (if using Greek yogurt, add 1 tbsp milk or buttermilk)
• 2 cups fresh or frozen blueberries (320g)
• Demerara or Swedish pearl sugar to top, if desired

Instructions

1. Preheat the oven to 350ºF.
2. Sift flour, baking powder, and baking soda into a large bowl.
3. Stir in the sugar.
4. In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
5. Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.
6. Pour the yogurt mixture into the dry ingredients.
7. Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
8. 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.
9. 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 Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 108Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 146mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 3g

Nutrition information is only estimated.

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