Looking for a muffin that’s moist, fluffy, and bursting with juicy goodness? You’ve found it! These blueberry yogurt muffins are ridiculously easy to make and dangerously delicious. Yogurt keeps them soft and tender, while the blueberries? Oh, they steal the show: those little gems never fail to win hearts.
And if blueberries aren’t your thing, feel free to swap them out for raspberries, blackberries, or whatever berries your fridge is hiding.
One bowl, no drama, just muffin magic.
Ingredients: (for approximately 24 standard-sized muffins – I used slightly larger molds)
- 200 g butter
- 250 g sugar
- Grated zest of 1 lemon
- 600 g plain yogurt
- 3 large eggs
- 2 packets of baking powder
- 550–600 g flour
- 500 g blueberries
- 2 vials of vanilla extract (or 2 teaspoons)
Preparation:
Preheat the oven to 170°C (340°F). Place the butter in a bowl and melt it in the microwave for about a minute.
Using a hand mixer, blend the melted butter with the eggs and sugar until the sugar has fully dissolved and the mixture is smooth. Once combined, add the yogurt and mix again.
Next, stir in the baking powder, vanilla extract, flour, and lemon zest. Mix everything until you have a smooth, well-combined batter.
At this stage, set the mixer aside and switch to a wooden spoon. Gently fold in the blueberries until they’re evenly distributed throughout the batter.
Using the same spoon, scoop the batter into your muffin molds, filling each about 3/4 full. I used sturdy cardboard cases that didn’t need a muffin tray, but if you’re using regular paper liners, be sure to place them in a muffin tin for support.
Pop the tray into the preheated oven and bake for about 40 minutes, or until the muffins are golden brown. You’ll know they’re done when a toothpick or skewer inserted in the center comes out clean.
If you try the recipe, let me know how you liked it! 😊
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Tocmai am pus brioșele la cuptor, cumva mi s-au părut foarte ciudat faptul că aluatul obținut e foarte “tare”. Inițial vroiam sa pun 600 g de făină, am renunțat și am pus cam 520 g, căci deja începea parca sa arate a aluat de pâine 😄 E normal, sau am făcut ceva greșit? Am respectat cantitatea celorlalte ingrediente întocmai..
Am făcut 12 brioșe in forma mică, iar restul aluatului l-am pus Intr o tava de prăjitură, sunt foarte curioasă ce o să iasă 🫣
Hey Laura,
Ciudat sa iasa tare (banuiesc ca gros cumva) aluatul. Proportia de ingrediente uscate versus cele umede din reteta nu ar trebui sa duca la un rezultat de genul. Nu am idee de ce ar iesi asa…e bine ca ai pus mai putina faina daca ti se parea ciudata consistenta (uneori gatitul este si bazat pe instinct si nu e ceva batut in cuie pentru ca ingredientele pot sa difere, calitatea lor, proprietatile pot fi diferite, 2 branduri de faina alba se pot comporta diferit chia daca ambele sunt faina alba, de asta e foarte bine sa iti urmezi si instinctul cand gatesti). Consistenta aluatului pe care il obtii trebuie sa fie destul de fluida, sa poata fi amestecata cu lingura fara efort. As zice ca un pic asemenator poate cu un aluat de clatite foarte cosistent. (un pic exagerat ca si comparatie). Sper sa iti iasa bine in final, let me know 🙂
Mulțumesc ptr rețetă , am o nelămurire in care faza se adaugă făina că nu specificați. Mulțumesc și o zi frumoasă!
Buna ziua, faina se adauga odata cu praful de copt, coaja de lamaie si vanilia. Voi modifica in reteta, multumesc pentru atentionare! O zi frumoasa va doresc!