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!
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
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Nice light muffin recipe! Thank you
These muffins were okay because I had really good fruit. But the lack of salt in the recipe means they are rather bland.
Something is definitely wrong if they are bland just due to missing a pinch of salt, Erin. Maybe it’s just not the recipe for you because these are absolutely phenomenal muffins (not my recipe, so I’m not tooting my own horn).
Yep!!! Luckily I had read through the comments and knew to add some! Your comment saved the recipe from being labeled “never again” to something I’ll make with my granddaughter often. The texture is great, as is the tiny crunch of sugar on the top. Yum.
The pinch of salt is absolutely not going to ruin these muffins. Too many rave reviews (people telling me in person, and written). It comes down to the fruit more than anything. I’ve always made them without salt and they are spectacular in flavor and texture.
This is the best muffin recipe I have ever made. It’s been a few years since I baked on a regular basis once the kids flew the co-op, now I’m finding enjoyment getting back into cooking and a great deal of the joy came from finding your site and recipes of home, I’m from the Highlands, now living in Illinois. I do have a question about the type of olive oil you prefer when baking and if I don’t use parchment how would I prep the baking pan? I appreciate your thoughts on using the best quality ingredients they truly make all the difference.
Hi Jennifer! Yay! So glad you found my site :) I use Costco’s Kirkland olive oil (15% extra virgin) for my baking and deep frying. It is less expensive and doesn’t have a strong flavor for baking.
Regarding the muffin pan, you could buy large muffin cups, but I’ve never used them, so not sure how they’d be. I’ve also never buttered and floured the large muffin cups, so not sure if it’d be difficult to get them out. You can also make a loaf and butter and flour it, turns out great. Thank you for the 5 star review, too! I so appreciate it!
Let me know if you try any other recipes :) Happy baking, CC
100% agree! My go to. Try raspberry and white chocolate in the mix for a naughty twist – delicious!
Oooh, never thought about this combination! YUM!
I love this recipe. Bit even tho the website says I’m signed up, I’m not getting your emails anymore. And I love them!
Hi Joan, I have just sent your email address to support as I see that you are indeed still subscribed. Will let you know what they say. Thank you and sorry about that!
Christina
Hi Christina! I made these two times now and they are perfect!! Light and fluffy like you said. I like how they are easy to make and don’t require a mixer, which I think muffins shouldn’t. Thanks for this great recipe. Greetings from Greece!!!
Wonderful to hear, Elie!! Yes, no mixer, just by hand is best! Thank you and hope you can click on the 5 stars in the recipe card next time you make them :)
l always thought my aunt made the best blueberry muffins but yours are decidedly so much lighter and better! I made these on Wednesday for a guest and they are still perfectly tender and perfect today. Please don’t tell my aunt! (The best part to me was the Pearl sugar pp I just love that stuff!)
I am not at all a muffin baker, not really much of a muffin eater, but this recipe caught my eye. They were delicious! Not sweet, but sweet enough. Exceptional texture and feel. I brought some to a sick relative with no appetite, not a sweets guy, and he ate a whole muffin like it was the best thing he ever had..
I didn’t have enough plain yogurt and supplemented with some vanilla yogurt that I had, which was lovely. It added to the aroma and taste. Even with fresh blueberries I’m going to toss them in flour or powdered sugar so they don’t sink to the bottom. I’m prepping another batch right now.
Easy to prep the dry ingredients ahead of time and finish baking fresh in the morning. The hardest part was dealing with the parchment paper!
Lexi, you made my day! Thank you so much for taking the time to write this! I feel the same way about this muffin recipe and it’s so hard to be heard above all the websites shouting the same thing, “This recipe is the best one!” How do I get it across? Well, comments like yours are the only way to be heard, because it’s not my tooting my own horn (only it’s not even my recipe, I’m just the messenger)! If you could click on the 5 stars next time you’re on the recipe (in the recipe card) I’d really appreciate it! Thanks again! CC PS And try it with other fruits!