They’re super easy to make, travel-friendly, and honestly better than anything I’ve bought on the fly. Packed with juicy blueberries and just the right amount of sweet, they’ve saved me from so many overpriced snack situations. Plus, I love knowing exactly what’s in them.
I usually bake a batch before a trip, wrap them individually, and toss a couple into my bag. They freeze beautifully too, which means you can stock up for those extra hectic weeks.
Here’s the recipe—make them once and I promise, you’ll never look at airport muffins the same way again.
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Why You’ll Love Yogurt Blueberry Muffins
✔ Meal prep magic – These freeze beautifully and travel well.
✔ Better than store-bought – These are fresher, tastier, and cost way less.
✔ Easy to customize – Add a handful of chopped nuts or swap blueberries for raspberries.
Tips for the Best Yogurt Blueberry Muffins
✔ Don’t overmix the batter– Stir until just combined. A few lumps are totally fine!
✔ Coat the blueberries in flour – Tossing the blueberries in flour keeps them from sinking to the bottom.
✔ Do not skip the lemon zest – It’s the secret ingredient that takes these from good.
FAQs
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.
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—no wet batter.
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Yogurt Blueberry Muffins
Description
Equipment
- Muffin liners optional
- Ice cream/cookie scoop optional
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 Tablespoon lemon zest
- 1 cup fresh or frozen blueberries no need to thaw if frozen
- oil for greasing the pan or paper liners
- a pinch of salt
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—don’t overmix!
- Fold in the floured blueberries and lemon zest.
- Divide the batter evenly among the muffin cups (makes about 9).
- 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.
Notes
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.
A toothpick inserted in the center should come out clean or with just a few moist crumbs—no wet batter.
Very easy to prepare and bake, tastes delicious!
thank you