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Soft Blueberry Greek Yogurt Muffins - Tender, Moist, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • All-purpose flour (1 3/4 cups)
  • Granulated sugar (1/2 cup)
  • Light brown sugar (2 tablespoons, packed)
  • Baking powder (2 teaspoons)
  • Baking soda (1/4 teaspoon)
  • Fine sea salt (1/2 teaspoon)
  • Plain Greek yogurt, 2% or whole milk (3/4 cup)
  • Milk, any (1/4 cup)
  • Neutral oil (1/3 cup; canola, vegetable, or light olive)
  • Large eggs (2)
  • Pure vanilla extract (1 1/2 teaspoons)
  • Fresh or frozen blueberries (1 1/2 cups)
  • Lemon zest (optional, 1 teaspoon)
  • Coarse sugar for topping (optional)

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with liners.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the Greek yogurt, milk, oil, eggs, and vanilla until smooth. Add lemon zest if using.
  • Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix; a few small streaks of flour are fine.
  • Toss blueberries with a teaspoon of flour, then fold them into the batter with minimal strokes to prevent streaking.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if you like.
  • Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) without opening the oven. Continue baking for 12–14 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.