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Soft Greek Yogurt Blueberry Muffins - Light, Moist, and Full of Berries

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

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240 g) plain Greek yogurt (2% or whole)
  • 1/3 cup (80 ml) neutral oil (canola, sunflower, or light olive oil)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (for tossing berries)
  • Coarse sugar for topping (optional)

Instructions
 

  • Preheat the oven. Set to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt until combined.
  • Whisk the wet ingredients. In a separate bowl, whisk sugar, brown sugar, eggs, yogurt, oil, vanilla, and lemon zest until smooth.
  • Combine wet and dry. Pour wet mixture into dry. Gently fold with a spatula until just combined. A few small lumps are fine—do not overmix.
  • Prepare the blueberries. Toss blueberries with 1 tablespoon flour to help prevent sinking. Fold them gently into the batter.
  • Fill the muffin cups. Divide batter evenly among the cups, filling each about 3/4 full. Sprinkle with coarse sugar if using.
  • Bake hot, then reduce heat. Bake at 400°F (200°C) for 5 minutes to help with domed tops, then reduce to 350°F (175°C) and bake 12–15 more minutes. They’re done when a toothpick comes out with a few moist crumbs.
  • Cool and enjoy. Let muffins rest in the pan 5 minutes, then transfer to a rack. Cool slightly before eating so the crumb sets.