Yogurt Blueberry Muffins

1. Combine:

  • 3 cups flour (or 2 cups and ~1/2 cup oats)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

2. Combine in other bowl:

  • 1/2 cup unsalted margarine
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1.5 cups of yogurt

Cream the margarine + sugar before adding eggs. Then after the eggs add the yogurt and roughly mix it. Don't over-mix.

3. Add wet to dry, and mix.

You have 10 seconds. Do not over-mix. You want it just combined.

4. Fold in:

  • 3 cups of blueberries

Fresh is best, frozen is fine.

5. Let the batter rest for at least 30 mins.

6. Bake at 375 for 25 mins


  • If your berries are frozen and you use silicon muffin cups, then this will take about 35 mins to cook. Either way, do the toothpick or chop stick test to see if they're done.

  • If you're using frozen berries and want to reduce the purple marbling, you can try dusting them with flour or any of the stupid tips online, but if you're really that concerned about it then just get fresh berries which mix in a lot cleaner.

Last updated 2021-03-31