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Blueberry Vanilla Yogurt Muffins

Blueberry Vanilla Yogurt Muffins

These Blueberry Vanilla Yogurt Muffins made with the addition of blueberry and vanilla yogurt are deliciously fruity muffins that you can make even if you don't have blueberries on hand.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine American
Servings 6 muffins


  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 2 tbsp olive oil
  • 1/4 cup sugar
  • 1/2 cup blueberry yogurt
  • 1/4 cup vanilla yogurt (see recipe notes)
  • 1/2 tsp vanilla extract
  • 1 egg


  • Preheat the oven at 190 celsius. Line a 6 cup muffin tin or use 6 silicone cupcake moulds.
  • In a small bowl, whisk together the wet ingredients, until combined.
  • In a larger bowl, mix the dry ingredients with a whisk until combined or pass through a sieve.
  • Make a well in the dry ingredients. Add the wet ingredients in the well and gently combine until it is just mixed. Do not over mix the batter. A few lumps are alright and they’ll get smoothened out during baking.
  • Spoon the mixture into the 6 prepared muffin cups.
  • Bake for 12-15 minutes until a tester comes out clean.
  • Dust with icing sugar. Serve warm with a glass of milk.


If blueberries are in season, or if frozen blueberries are available, gently combine 1/4 cup berries into the batter just before baking. You don't need to thaw the frozen berries.
Instead of vanilla yogurt, you can use plain yogurt with 1/2 tsp vanilla extract + 1 tbsp extra sugar