Blueberry yoghurt muffins

    27 min

    Blueberry muffins made with fat free natural yoghurt, makes a delicious treat.


    Morayshire, Scotland, UK
    95 people made this

    Makes: 12 large muffins

    • 280g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 medium eggs, beaten
    • 175g light brown sugar
    • 250ml fat free natural yoghurt (I use Onken)
    • 110g butter, melted
    • 1 teaspoon vanilla extract
    • 175g frozen blueberries
    • brown sugar and cinnamon, for dusting

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 190 C / 170 C Fan / Gas 5. Line a 12 hole muffin tin with muffin cases.
    2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
    3. In a second bowl, place the eggs, sugar, yoghurt, butter and vanilla into a bowl and beat until blended.
    4. Add the egg mix to the flour along with the frozen blueberries. Use a rubber spatula or metal spoon to fold the mixture until just combined. Do not overmix - the mixture will not be smooth. Divide the mixture between the 12 muffin cases and sprinkle over some sugar and cinnamon.
    5. Bake for 12 to 15 minutes, or until a skewer inserted comes out clean.


    I use frozen berries as this keeps the blueberries whole whilst baking (and not just mushy). It makes 12 large muffins so if you wish to use cupcake cases this would make a lot more.

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    Reviews in English (4)


    I made honey Greek yogurt muffins & didn't add any blueberries (my first time making muffins) & got only praise for them. Recipe was easy to follow & saved for next time.  -  28 Mar 2018


    These are delicious and very moist. I baked them 4 times now and took a patch to the office they were gone in minutes. I replaced the natural yoghurt with vanilla fat free, the result was fantastic  -  22 Mar 2018


    I've made them three times so far so easy and absolutely gorgeous  -  10 Oct 2017