All my recipes with yogurt added always turn out moist and delicious! I did some research, and the most common types of muffins people look up are blueberry muffins. This recipe has a total of three ingredients. It is quick, simple, and delicious.
The three ingredients include a yellow cake mix, yogurt, and frozen blueberries. There is no need to spend a fortune on fresh blueberries if you are going to bake them!
If you are craving blueberries, you can also try this easy blueberry cobbler or this delicious yogurt parfait bar ideas. Or, if you want to make muffins from scratch, here is an easy blueberry muffin recipe with lots of helpful tips.
Table of contents
Ingredients
Yellow cake mix - use your favorite brand.
Yogurt - I use vanilla-flavored yogurt because that's what I have on hand.
Blueberries - with the price of fresh fruit being so high, I have started using frozen blueberries, which work perfectly in this recipe!
Tips and Substitutions
Save money and buy the cake mixes on sale. Stock up (but check the expiry dates on the box). Frozen blueberries last a long time too. Buy a bigger bag and use them in a bunch of recipes! I also buy the bulk tub of yogurt and get more servings for my money out of that.
A healthier yogurt option is unsweetened Greek yogurt. It'll add a bit more protein to these breakfast muffins.
Instructions
Preheat oven to 350F. This recipe makes 12 good-sized muffins in a regular muffin tin.
Step 1
Fold together all three ingredients in a large bowl. You don't want to stir, or you'll break the blueberries! If the batter is too thick, add between 2 to 4 oz water.
Step 2
Fill lined muffin tins ¾ of the way full. I use a large scoop to help portion the batter equally and keep things neat.
Step 3
Bake at 350F for 18 minutes. Test with a toothpick to see if done.
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FAQ's
To me, muffins are more dense and have healthier ingredients than cupcakes. With 1 ½ cups yogurt, and 1 ½ cups of blueberries, these tip the scale to me calling these muffins.
Hands down, it is this two-ingredient pumpkin muffin! A close second is this three-ingredient chocolate banana muffins.
More Blueberry Muffin Recipes
Recipe Printable
Please leave a 5-star rating if you enjoyed these delicious muffins!
Three ingredient blueberry yogurt muffins
Equipment
Ingredients
- 1 box yellow cake mix Use your favorite brand of cake mix.
- 16 oz yogurt A healthier yogurt would be plain Greek yogurt.
- 1 ½ cups blueberries either fresh or frozen
Instructions
- Preheat your oven to 350 Fahrenheit. Makes 12 muffins.
- Pour cake mix, yogurt and blueberries into bowl. Stir gently so you don't break the blueberries.
- Bake at 350F for 18 minutes. Test with a toothpick to ensure they are done.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
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Doreen
Easy and delightful, who could ask for more!
Paula
What if you use plain yogurt?
Claire
I put too much vanilla yogurt & added bananas to a chocolate cake mix... flavor was great but came out like pudding with a cakie top 🙁
Lea
They have sugar free cake mixes at the store so now your points are even lower with sugar free and yogurt.
momcrieff
Thanks for letting us know! Will have to try these.
Christina
Can u use Gluten free cake mix?
momcrieff
Hi Christina! I'm sure you can use Gluten free cake mix. I don't see why not! If you do try it, please let me know how it works out.
Genny
Do you think this will work with greek yogurt? I want the higher protein count.
Jimmie R Creswell
love the recipe, wonder if adding orange extract with the orange yogurt would "up" the orange flavor..
Gayle C
These are sooo good. Have you ever tried adding amaranth or chia? I would like to amp up the nutritional value.
maryane
Is it 12 oz or 16....both are listed. I just discovered your sight and will be trying these today!
momcrieff
Sorry, thought I fixed that. 16oz works better but if you only have two yogurt containers (12oz) it still works. Just maybe throw in an egg. Thanks for pointing that out!
Amy
These are in my oven now! So excited, I followed the other comment that suggested adding chocolate chips, and because there aren't raw eggs I have no shame in cleaning to bowl! Wasn't sure how full to fill the cups and I see 12 oz and 16 oz for the yogurt...I hope it was 12...
Lori S.
I'm totally trying this! Using the yogurt, you are cutting out all the oil, so they can't be nearly as fattening as a muffin or cupcake. FYI: My dorky husband calls any muffin OR cupcake a "muffin". I always called the breakfast food a "muffin" and the dessert a "cupcake". Whatever you call this, it looks good 🙂
momcrieff
If you don't mind making them a little less healthy, a nice handful of chocolate chips make these super yummy!