Summer is berry season in Utah, making it the perfect time to feature your favorite berries in any dish. Although berries are at their peak now, feel free to use frozen berries and make Fresh Blueberry and Greek Yogurt Muffins any time of year. 

This recipe is sure to top your “repeat” list. Using yogurt helps create a deliciously soft, dense but light muffin, and fresh or frozen berries add natural sweetness. Double the recipe and freeze extras for a quick grab-and-go breakfast.

USA Pan muffin tins are our favorite! We use them in all our baking because they are durable, bake evenly and hold up year after year. We also used a 2 ½ inch scoop from Orson Gygi for these muffins. Orson Gygi is a treasure trove of all things cooking, baking, and entertaining, and has been our go-to store for years.  

Ingredients

Berries: We use a heaping 1½ cups of blueberries – and other berries work just as well. No need to thaw frozen berries.  

Unsalted butter: Melt the butter for a moist muffin with a more dense crumb.

Sugar adds a bit of sweet.

Eggs give moisture and structure.

Greek yogurt: Adds richness and moisture without making the muffin heavy. It also gives that tart tang that perfectly complements the sweet muffin. 

All-purpose flour, baking powder, baking soda, and salt are the basics for creating a perfect muffin. 

Four tips for incredible muffins

  1. If possible, use room temperature ingredients. This helps the ingredients mix easily and avoids overmixing – which can cause quick breads and muffins to become tough. 
  2. Remember to fold in the berries to keep them from crushing. 
  3. Use full fat Greek yogurt for a rich flavor and bakery style texture. We like Chobani and Costco Plain Greek yogurts. 
  4. Keep some blueberries on hand in the freezer. You’ll be able to make this recipe year round and bring a little summer sunshine to your bleak winter days. 

Can these muffins be frozen?


Yes! Freezing these blueberry muffins is super simple. After baking, wait until the muffins are fully cooled, then bag individually for grab-and-go convenience. Place bagged muffins in a gallon-size freezer bag and remove as much air as possible. Freeze for up to 3 months. 

Easy Low Sugar Peach and Raspberry Jam

ABK is bursting with delicious berry recipes! Try a few of these favorites: Overnight Breakfast Berry Bake with Caramel Syrup, Fresh Strawberry and Lemon Muffins, and Easy Low Sugar Peach and Raspberry Jam.

We love to hear from our readers! Let us know which recipes you try and how you like them. Please comment below.

This recipe has been updated with new content, helpful tips, and fresh photos.

Fresh Blueberry and Greek Yogurt Muffins

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Author: Si Foster
Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 30 minutes
Servings: 12
This recipe is sure to top your "repeat" list. Using yogurt helps create a deliciously soft, dense but light muffin, and fresh or frozen berries add natural sweetness.

Ingredients 

  • 1 ½ cups fresh or frozen blueberries or other berries
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup sugar
  • 2 eggs
  • 8 ounces Greek yogurt, plain or vanilla flavored (I prefer plain)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375 degrees. Place rack in the center of the oven.
  • Generously grease a 12-cup muffin tin or use cupcake liners.
  • In the bowl of a stand mixer, mix butter and sugar until incorporated, about 1 minute.
  • Add eggs and yogurt and mix on low speed for another minute.
  • Add the flour, baking powder, baking soda, and salt all at once. Pulse the batter just until the flour disappears.
  • Fold in the berries using a large spoon or spatula.
  • Using a 2 ½-inch scoop, evenly distribute the batter into muffin cups.
  • Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Let sit on the counter and cool for about 10 minutes, then remove from the pan.
  • Freeze any leftovers for a quick breakfast on a busy morning!

Notes

Do not be alarmed – the batter is very thick, similar to cookie dough batter.
Pulsing the batter helps avoid over-mixing, which is important in creating a muffin with perfect texture.
Make sure to FOLD in the fruit so the berries will not be crushed before baking.
Use fresh fruit such as blueberries, blackberries, or marionberries. If you are using frozen fruit, do not thaw before folding into the batter.
Feel free to use up to 3 Tablespoons coconut oil or canola oil instead of butter in this recipe. 
We use USA Pan muffin tins and a 2 ½-inch scoop from Orson Gygi.

Equipment

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