Blueberry and yogurt muffins, a burst of sweetness in mini format!
Today I bring you something tender and fragrant: mini blueberry and yogurt muffins, perfect for a light breakfast or a tasty snack. Soft as a cloud, sweet enough, and dotted with those little violet gems that are blueberries, these mini muffins are prepared in just a few steps. The yogurt in the batter gives a unique softness and that fresh aftertaste that goes wonderfully with the intense flavor of the blueberries.
And if you love berry desserts, check out my blackberry muffins, the delicious cranberry cookies or the classic berry cheesecake: three simple, genuine, and truly irresistible recipes!
Their mini format makes them ideal to enjoy anywhere: to slip into a lunchbox, to offer with coffee, or to nibble on during a sweet break. Moreover, they are so cute that they seem made to be photographed.
If you are looking for a quick, genuine and flavorful recipe, these mini blueberry and yogurt muffins will be your new favorite treat. Trust me: one leads to another… and maybe you won’t deny yourself a third one!
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 36 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 217.48 (Kcal)
- Carbohydrates 33.51 (g) of which sugars 17.22 (g)
- Proteins 4.78 (g)
- Fat 8.14 (g) of which saturated 1.31 (g)of which unsaturated 6.36 (g)
- Fibers 0.81 (g)
- Sodium 156.61 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Yields about 36 mini muffins.
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1/2 cup sugar
- Half packet baking powder
- 1/2 cup plain yogurt (or blueberry yogurt)
- 1/4 cup sunflower oil
- 1 packet vanillin
- 1 cup blueberries (fresh or frozen)
- 1 pinch salt
- as needed powdered sugar (for decoration)
Tools: blueberry and yogurt muffins
- Muffin Pan
- Cupcake Liners
- Bowl
- Sifter
Recipe: blueberry and yogurt muffins
Soft, tasty, genuine!
In a bowl, beat the eggs with the sugar, add the sunflower oil, a jar of yogurt and mix very well.
Add the flour and the baking powder, sifting them gradually, add a pinch of salt and the packet of vanillin, then gently blend everything.
Lightly coat the blueberries with flour and gently incorporate them into the batter, being careful not to crush them.
Place the liners in the appropriate muffin pan, then distribute the batter filling them about three quarters of the way. Preheat the oven to 350°F in static mode and bake for about 18-20 minutes, or until golden brown. Always do the toothpick test, if it comes out dry, you can remove them from the oven.
Let them cool, then dust with powdered sugar!
Soft as a cloud and simply fragrant, these mini blueberry and yogurt muffins contain all the pleasure of homemade little things. The yogurt gives a soft and light texture, while the blueberries add that fruity and lively note that makes them irresistible.
Storage and Tips
Storage: the mini muffins keep at room temperature in an airtight container for 2-3 days. If it’s very hot, I recommend keeping them in the refrigerator since they contain fresh ingredients (e.g., yogurt), always kept in a closed container. Before serving, bring them to room temperature and, if necessary, warm them up for a few seconds in the microwave.
You can also freeze them: arrange them on a tray to freeze them separately, then transfer to a freezer bag. They keep for a couple of months. To enjoy them again, just thaw them at room temperature and pass them in the oven at 300°F for a few minutes.
Tips: use fresh or frozen blueberries: if you use frozen ones, don’t thaw them first, or they might release too much water and color the batter. Lightly coat them with flour before adding them to prevent them from sinking to the bottom.
You can use whole or Greek yogurt for a richer and moister result, or alternatively, replace it with blueberry yogurt for a more intense flavor.
Storage: the mini muffins keep at room temperature in an airtight container for 2-3 days. If it’s very hot, I recommend keeping them in the refrigerator since they contain fresh ingredients (e.g., yogurt), always kept in a closed container. Before serving, bring them to room temperature and, if necessary, warm them up for a few seconds in the microwave.
You can also freeze them: arrange them on a tray to freeze them separately, then transfer to a freezer bag. They keep for a couple of months. To enjoy them again, just thaw them at room temperature and pass them in the oven at 300°F for a few minutes.
Tips: use fresh or frozen blueberries: if you use frozen ones, don’t thaw them first, or they might release too much water and color the batter. Lightly coat them with flour before adding them to prevent them from sinking to the bottom.
You can use whole or Greek yogurt for a richer and moister result, or alternatively, replace it with blueberry yogurt for a more intense flavor.
FAQ
Can I use other types of fruit instead of blueberries?
Yes! Muffins lend themselves well to many variations. You can use raspberries, chopped strawberries, blackberries, or pieces of apple or pear (better if slightly sautéed before).
The muffins stuck to the liners: how to avoid this?
Use good quality liners or spray them with a bit of non-stick spray. Alternatively, you can grease and flour the muffin pan slightly.
Can I add chocolate chips?
Absolutely yes! Blueberries and dark chocolate go great together.
How to make blueberry and yogurt muffins even softer?
Don’t overbake them and don’t overmix the batter. Using whole yogurt and room temperature eggs helps achieve a softer texture.
Can I turn the recipe into a single cake?
Yes! Pour the batter into a loaf or cake pan and extend the baking time to about 35–40 minutes, checking with a toothpick.
