These are simply the best blueberry muffins! They are sweet without being overly sweet and are bursting with juicy blueberries. They are made the classic Canadian way with yoghurt, eggs, butter, sugar, flour (spelt flour) and natural yoghurt. Plus there is a hint of vanilla and lemon. With just 8 ingredients, they are simple and easy to make and once you’ve tried them, you may never look at another blueberry muffin recipe again!
This blueberry recipe, is actually an adaption from my red currant cake, which is the perfect base for any type of berry. Here, in this recipe, the batter was increased and slightly tweaked so that we could make a batch of muffins from it. So whether you choose to go with a coffee cake or muffins, I’ve got you covered with the perfect recipe.
Ingredient tips for blueberry muffins
Blueberries – Use fresh berries while they are cheap and in abundance, otherwise, use frozen (unthawed!). Just fold them into the batter while frozen. Do not thaw, otherwise they will crush and bleed into the batter.
Yoghurt – the creaminess of full-fat, mild natural yoghurt makes the muffin crumb moist and its tanginess imparts a delicious, crave-worthy flavor.
Butter — is for flavour and a tender texture. Oil could be used to create more lift, tenderness and moistness, however here we are going for flavor! Butter is one of the key ingredients for making the best blueberry muffins!
Eggs — for this muffins recipe, I went more the classic pound cake (American Rührkuchen) route, which is why we use 4 eggs. This consistency is my personal preference. You could easily use 3 eggs which will still give the muffins structure, moisture, and richness. And, possibly add an egg white to keep the muffins lighter and airier.
Flour — I love to bake with spelt flour, however you could use regular flour. Most importantly do not over mix the batter, as this will break down the sensitive gluten structure of the spelt flour, or if using regular flour, this will result in tough, overly dense muffins.
Sweetener — I use organic beetroot sugar, however regular granulated sugar can also be used. In addition, I add organic vanilla sugar which is made with cane sugar.
Are these blueberry muffins healthy?
Hmmm. Butter, flour, sugar. I suppose I would have to consider these a treat. However, they’re homemade and you know exactly what’s inside them. Compared to store-bought muffins these are definitely the healthier choice. And for some reason, they feel better than eating a piece of cake for breakfast! If you are looking for a healthier alternative, try my banana bread muffins (vegan and no-added fat!) or my apple-carrot breakfast muffins.
Storing blueberry muffins
Like most bake goods these blueberry muffins taste best served warm out of the oven or when served on the day they are made, however they still taste fabulous the next day and beyond. In summer, I store them in a sealed container in the fridge for ultimate freshness. You can easily enjoy them cold or at room temperature, or if desired, reheat them in the oven (or microwave) for the fresh baked, tender taste.
Blueberry Muffins with Yoghurt
- 400 g white spelt flour (Type 630)
- 1 tablespoon baking powder (phosphate-free)
- 175 g unsalted butter, at room temperature
- 1 package organic vanilla sugar (8g)
- 175 g organic beet sugar (or fine granulated sugar)
- finely grated zest, from 1 organic lemon
- 4 large eggs, at room temperature
- 200 g natural yogurt
- 300 g fresh blueberries (or frozen, unthawed)
Preheat the oven to 350°F / 180°C (160°C fan-assisted) and line a 12-hole muffin tin with paper cases.
In a large bowl, whisk together the flour and baking powder. Set aside.
Using a hand mixer or in the bowl of an electric stand mixer fitted with the paddle attachment beat together the butter, sugar, and vanilla sugar until pale and fluffy. Add the lemon zest and mix to combine. Then add the eggs, one at a time, beating well after each addition.
Using a spatula, gently stir in the flour mixture into the batter, alternating with spoonfuls of the yogurt until just incorporated. The batter will be quite thick. NOTE: Do not over mix!
Gently fold the blueberries into the batter.
Divide the mixture between the muffin cases (the batter will come to the tops of the paper liners).
Transfer to the preheated oven and bake for 35 minutes, or golden brown and a toothpick inserted into the centre comes out clean and the top forms some cracks.
Transfer to a cooling rack. Let cool in pan 5 minutes, then transfer muffins to a wire rack to completely cool. Or do as I do and enjoy them while they are still warm!
- STORAGE: If you have leftover muffins, store them in an air tight container at room temperature for three days. In summer, I store them in the fridge. Freeze leftover muffins, sealed in a freezer bag, for up to 2 months.
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- See above more more tips.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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