Pioneer Woman Blueberry Yogurt Muffins

Pioneer Woman blueberry yogurt muffins are a tender, golden breakfast bake with fresh blueberries, plain yogurt and a glossy blueberry yogurt drizzle that comes together in 45 minutes. This easy make-ahead brunch muffin recipe fits busy weekday mornings, Easter brunch, Mother's Day and summer picnics.

Stir the batter only to a count of 10 once the dry ingredients go in, because that keeps the crumb soft and tender. Mix it any longer and the muffins turn tough and dense instead of fluffy.

Folding in only part of the berries and pressing the rest onto the tops gives you a bakery-style look with blueberries in every bite. The quick cooked blueberry and yogurt drizzle on top is what sets these apart from plain muffins, since it adds a tangy, fruity glaze.

Pioneer Woman Blueberry Yogurt Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

290

kcal

Yogurt keeps the crumb tender and moist while the turbinado sugar bakes into a lightly crisp top. A warm blueberry yogurt drizzle goes over the cooled muffins for a juicy finish.

Ingredients

• 3 c. minus 2 tablespoons of flour
  

• 1 tsp. baking soda
  

• 2 tsp. baking powder
  

• Heavy pinch of salt
  

• Dash of nutmeg
  

• 1 c. sugar
  

• 1/2 c. vegetable oil
  

• 1 egg
  

• 1 generous cup plain, unflavored yogurt
  

• 2 c. fresh blueberries
  

• Vanilla extract
  

• Softened butter, for greasing muffin tins
  

• Turbinado sugar (optional)
  

• 1 c. frozen or fresh blueberries (if using fresh, add 2 teaspoons water)
  

• 1/4 c. plain yogurt
  

Directions

• Preheat the oven: Heat your oven to 385°F and grease a 12-cup muffin pan well with softened butter. A well-buttered pan matters here, because the berries and sugar can stick.
• Sift the dry ingredients: Sift 3 cups minus 2 tablespoons flour, 1 teaspoon baking soda and 2 teaspoons baking powder into a large bowl. Add a heavy pinch of salt and a dash of nutmeg, then set it aside while you make the wet mixture.
• Whisk the wet ingredients: Whisk 1 cup sugar, 1/2 cup vegetable oil, 1 egg, a cap-ful of vanilla extract and 1 generous cup plain yogurt together in another large bowl. Then add the dry ingredients and stir to a count of 10.
• Add the blueberries: Add the 2 cups fresh blueberries to the batter, saving 1/2 cup for the tops. Stir just 3 times so the berries are spread through without breaking down.
• Fill the muffin pan: Spoon the batter into the buttered muffin cups, then sprinkle the reserved berries on top and press them down lightly. Finish with a sprinkle of turbinado sugar, or use brown sugar if that's what you have.
• Bake and cool: Bake the muffins for 20 to 25 minutes, until they are golden and set. Then let them cool completely before you add the topping.
• Make the blueberry yogurt drizzle: Combine 1 cup frozen or fresh blueberries (add 2 teaspoons water if fresh) and 1 teaspoon sugar in a small saucepan over medium-low heat. Cook until the berries pop and the liquid starts to thicken, then stir in a heaping 1/4 cup plain yogurt and drizzle it over the muffins.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, Cuisinart MultiClad Pro 3-quart saucepan, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in the muffins?

Yes, frozen berries work well in both the batter and the drizzle. Use them straight from the freezer so they don't bleed too much color into the batter, and expect the bake to run a few minutes longer.

How long do blueberry yogurt muffins keep?

Store the cooled muffins in an airtight container at room temperature for about 2 days, or in the fridge for up to 5 days. Keep the drizzle on the side if you plan to hold them longer, since it softens the tops.

Can I make these muffins ahead of time?

You can bake the muffins a day ahead and store them covered. Make the blueberry yogurt drizzle fresh and spoon it on just before serving so the tops stay nice.

What can I use instead of plain yogurt?

Sour cream is the easiest swap, since it has a similar thickness and tang. Greek yogurt also works, though you may need a splash of milk if the batter feels very stiff.

Why did my muffins turn out tough?

Overmixing is the usual cause. Once the flour goes in, stir only to a count of 10, because working the batter more builds gluten and makes the crumb dense.