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These Blueberry Muffins with natural yogurt are unbeatable: fluffy, tender, sweet juicy blueberries and a dash of lemony spark.

Blueberry Muffins

  • Author: Paula │ En Casa
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American


This recipe for Blueberry Muffins with natural Greek yogurt is unbeatable: fluffy, tender, sweet juicy blueberries and a dash of lemony spark.


  • 150 g unsalted butter (room temperature)
  • 170 g granulated sugar
  • 2 eggs
  • 60 g natural yogurt
  • 1 tsp vanilla essence
  • ½ tsp fresh grated lemon zest
  • 175 g self-rising flour
  • 100 g blueberries (fresh or frozen)


  1. Preheat your oven to 180 ℃. Line a muffin tin with paper liners and set it aside.
  2. In a large bowl, cream together the butter and sugar. Add the eggs, vanilla essence, yogurt and lemon zest. Whisk until the mixture is fluffy and thick.
  3. In a small bowl, toss together the blueberries with about 2 tbsp of the self-rising flour. Set aside.
  4. Add the remaining flour to the butter mixture and just mix until the flour is mixed. Make sure you don’t over mix it.
  5. With a spatula, fold in the blueberries with patience, making sure not to burst them.
  6. Add the mix to the muffin liners. You can use an ice cream scoop to make sure you add the same amount of butter.
  7. Bake for 20 minutes or until when a toothpick inserted in the center, it comes out clean.


BAKING: Time in the oven depends on the size of the muffins liners. If you use smaller ones, just take them out of the oven a few minutes earlier.

SUBSTITUTES: You can easily substitute natural Greek yogurt with cream or sour cream. They come out a bit greasier, but still super yummy.

STORAGE: Store in an air-tight container for 3-4 days at room temperature.


  • Serving Size: 62 g
  • Calories: 188 Kcal
  • Sugar: 14.96 g
  • Fat: 7.77 g
  • Carbohydrates: 26.46 g
  • Fiber: 0.6 g
  • Protein: 3.35 g