These healthy blueberry muffins are light and fresh thanks to the use of vanilla yogurt and fresh blueberries!
I don’t know what it is but blueberry muffins just scream “good morning” to me. Blueberries in general just say “Wake up!” to me.
I mean, sometimes we eat blueberries for dessert but blueberries are most often found at the breakfast table it seems.
Blueberry pancakes, waffles, scones, biscuits, you name it. Oh and these Healthy Blueberry Muffins scream good morning to me too.
My 2 year old nephew Markus loves muffins probably more than anyone I’ve ever met. He will literally sit and eat 10 muffins if you let him. Found a random muffin wrapper in your purse? Markus probably put it there.
I don’t know if ya’ll have ever heard of the book, If You Give a Moose a Muffin? I used to love it when I was a kid. Well, around here, it’s If You Give a Markus a Muffin so this recipe is kind of a little shoutout to him. 😘
A note on the yogurt in these blueberry muffins
Even though these are Blueberry Yogurt Muffins it is not the actually yogurt that is the “blueberry” in these muffins. The yogurt is actually vanilla, although if you absolutely looooove blueberry, you could totally use blueberry yogurt.
Who’s going to stop you?
Tips for making these healthy blueberry muffins
I still remember the very first time I ever made blueberry muffins, many years ago. They were horrible!! Like, “inedible” horrible.
They tasted like pure metal, it was wretched. Before this experience I never paid much attention to whether or not my baking powder was aluminum free but after that day, I learned. Ooooh did I learn.
More of a cinnamon and sugar person? Try my light and healthy Walnut Streusel Bread!
All this to say, make sure your baking powder is aluminum free and fresh. Baking powder and baking soda do have a shelf life so if it’s one of those things you’ve had chillin in your cabinet for 5 years it might be time for a new one.
After you’ve barely mixed the wet and dry ingredients, fold in your blueberries, being careful not to break their delicate skins. You’re bound to break a few, which is totally cool, don’t beat yourself up. Still see a little flour? That’s OK, it’s actually preferred to over mixing the muffins.
These blueberry yogurt muffins don’t contain any milk of any kind so the batter is going to be kind of on the thick side. Don’t be afraid, just be aware and make sure that you’re gentle.
The goal is to just barely combine the ingredients, this will keep the muffins from getting tough and developing pits and tunnels.
Fresh blueberries vs frozen
Ya’ll know I’m an advocate for frozen food items, but some things in life really are better with the freshies. Frozen blueberries will still give you that delightful blueberry flavor but fresh blueberries give you that explode in your mouth blueberry experience.
To me, this is important to the waking up process. Nothing like that unexpected burst of blueberry flavor. Mmmm…
Turn these into lemon blueberry muffins
A little freshly squeezed lemon juice helps enhance and brighten that blueberry flavor even more, even a little lemon zest would be fantastic in this. The lemon juice doesn’t overwhelm the blueberry flavor, it’s a real match made in heaven.
I love my all muffins with a little butter and my blueberry yogurt muffins are no different. It’s only right in my opinion, but these are totally delicious on their own. One of my friends gave her gleeful approval while eating three of them so I’m pretty sure I’m not bias on this one.Print
- 2 cups of All Purpose Flour
- ⅓ cup of granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 8 oz low fat vanilla yogurt
- 2 tbs butter, melted
- 1 tsp vanilla extract
- ¼ cup lemon juice
- 1 cup of blueberries, fresh or frozen
- Preheat your oven to 400 degrees and line a cupcake pan with 12 cupcake liners.
- In a clean bowl, sift flour, baking powder, baking soda, and salt together. Stir in the sugar and create a well in the middle of the dry ingredients.
- In a separate bowl, whisk together the egg, yogurt, butter, vanilla extract, and lemon juice. Pour the liquid mixture into the well you created in the dry mixture and mix by hand until just combined.
- Fold 1 cup of blueberries into the muffin batter. Spoon into cupcake liners and bake for 18 minutes, until the tops are golden and a toothpick comes out clean when inserted.
- Calories: 143