Blueberry, Blueberry Muffins

Believe it or not, I’m somewhat burned out from cooking zucchini recipes. I am ready to bake something other than zucchini. [Insert LOL or hahaha. An emoji doesn’t come close to the gut-splitting laugh I’m experiencing from that statement.] Since our two little blueberry bushes produced about 10 pints of blueberries this year, I had an excuse to switch gears and bake something “blueberry.” Yay!

I don’t know why picking blueberries is so much fun. Maybe because you can pick and eat and you go? When the bonus grands come to visit and we go out to pick blueberries, not many make it into the basket or house. And that’s okay.

Maybe picking blueberries is enjoyable because you can make great sweet treats with them. Blueberry muffins is one! I liked this recipe because it was a little healthier, using yogurt. These muffins did turn out quite yummy.

Another interesting twist to this recipe: vanilla sugar. I had never heard of it before, let alone making my own. Sara of Sara’s Kitchen explains how to make it: 

“I used vanilla sugar to sweeten the muffins. If you don’t already have a jar in your pantry, I encourage you to get one started. After you scrape the seeds from your vanilla beans, don’t throw the pods away. Instead, store the pods in a jar of sugar. When the sugar gets low, just refill the jar and add new vanilla bean pods as you use them.”

Sounds easy enough. However, I did not have any vanilla bean available to make the vanilla sugar, so I used good ‘ole granulated sugar. Muffins were sweet enough for me.

I used plain yogurt for this recipe just because that’s what I had in the fridge. Vanilla flavored yogurt can be substituted. 

I made mini muffins along with regular-sized muffins. They make great snack bites.

Big muffins verses mini muffins. Which is your favorite?

Let’s just say, these didn’t last long!

Serves 12

Blueberry Yogurt Muffins

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  • 1 cup all purpose flour
  • 1 cup white whole wheat flour (I use Bob's Red Mill)
  • 1/2 cup sugar (or vanilla sugar)*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 eggs
  • 8 ounces of vanilla greek yogurt (I used plain greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (I used fresh)
  • cooking spray
  • coarse sugar for sprinkling


  1. Combine the first six ingredients in a medium bowl.
  2. In a separate bowl combine the butter, lemon zest and juice, eggs, yogurt and vanilla.
  3. Add the liquid ingredients to the flour mixture, stirring just until moist. Gently fold in the blueberries.
  4. Spoon the batter into 12 muffin cups coated with cooking spray. Sprinkle the coarse sugar over the tops of the muffins.
  5. Bake in pre-heated oven at 400 degrees for 18-20 minutes, or until golden.


*Sara makes and uses vanilla sugar. I used regular granulated sugar. Also can make 24 mini muffins and 4 regular-size muffins.


Calories: 171 cal
Carbohydrates: 29 g
Fat: 4 g
Sodium: 128 g
Cholesterol: 40 g
Protein: 4 g
Fiber: 1 g

1 thought on “Blueberry, Blueberry Muffins”

  1. PLEASE NOTE: these blueberry muffins were made a month ago and waiting to post in the queue. I noticed the used by date on the yogurt in the photo and don't want you to think I use outdated ingredients. The yogurt was well within it's used by date when I made the muffins.

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