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–+ servings
Yogurt Blueberry Muffin cut to half in muffin tin with lemons around
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Yogurt Blueberry Muffins

These Yogurt Blueberry Muffins are super easy to make, travel-friendly, and honestly better than anything I’ve bought on the fly.
Prep Time8 minutes
Cook Time25 minutes
Servings: 9 muffins
Author: Rachel

Equipment

Ingredients

  • 1 & 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup plain Greek yogurt
  • 1/3 cup apple sauce Tip: If you're using pre-packed applesauce cups (like the snack-size ones), you can use 1 pre-packed cup- 113g
  • 4 tablespoons neutral oil like canola or avocado
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries no need to thaw if frozen
  • 1 small lemon zested (yields 1 tbsp zest)
  • a pinch of salt
  • oil for greasing the pan or paper liners

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease it.
  • Scoop out two tablespoons from the 1 3/4 cups of flour and toss with the blueberries - this helps keep them from sinking. Set aside.
  • In a large bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
  • In another bowl, mix the yogurt, apple sauce, oil, eggs, sugar, and vanilla until smooth.
  • Add the wet ingredients to the dry and stir gently until just combined.
  • Fold in the floured blueberries and lemon zest.
  • Divide the batter evenly among the muffin cups. Fill each cup almost to the top — this gives you 9 tall, domed muffins rather than 12 flat ones.
  • Bake for 18–25 minutes, or until a toothpick comes out clean and the tops are lightly golden.
  • Let cool and enjoy… or wrap them up and stash a couple in your travel bag.
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Notes

How to store Yogurt Blueberry Muffins?
Store in an airtight container for up to 3-4 days.
Freezer-friendly: Once completely cooled, place in a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy later, thaw at room temp or microwave for 20–30 seconds.
How to Know When They’re Done?
The tops should be lightly golden and bounce back when gently pressed.
A toothpick inserted in the center should come out clean or with just a few moist crumbs.