Go Back
–+ servings
Close-up of a golden blueberry muffin topped with coarse sugar, perfect for Cake Ideas Recipes Meal Prep.

Blueberry Muffins for Meal Prep

This recipe provides a practical way to make moist blueberry muffins that you can prepare ahead of time. These muffins are less sweet than typical cafe versions, making them a good choice for daily snacks or family desserts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 272
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Cake flour also works. You can substitute some or all for white whole wheat flour.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup sugar heaped
  • 0.5 teaspoon salt
Wet Ingredients and Fruit
  • 2 large eggs lightly beaten
  • 0.66 cup oil Canola or light olive oil is recommended.
  • 1 cup Greek yogurt Authentic Greek yogurt preferred.
  • 0.25 cup milk Use up to 1/2 cup if the mixture is too dry.
  • 1.5 cups blueberries
  • 1 to taste extra sugar For sprinkling on top (optional).

Equipment

  • set of 2 regular and mini muffin pan
  • set of 3 Pyrex mixing bowls
  • Wire rack

Method
 

  1. Preheat your oven to 375F/190C if you are using a convection/fan oven. If you use a conventional oven, increase the temperature to 400F/205C.
  2. Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
  3. Combine the eggs, oil, yogurt, and milk in a separate bowl or jug.
  4. Add the wet ingredients to the dry ingredients. Stir until they are just combined. Fold in the blueberries. If the mixture still seems too thick, add a little more milk. The batter should be fairly thick, but not dry.
  5. Spoon the batter into muffin cases placed in muffin pans, filling them almost to the top. Sprinkle a little extra sugar over the top of the muffins, if you choose. Bake for 17 to 20 minutes, or until the muffins have risen, are golden, and a skewer inserted into the center comes out clean.
  6. Cool the muffins on a wire rack, then store them in an airtight container.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 28mgSodium: 65mgPotassium: 183mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 1.8mgCalcium: 77mgIron: 1.5mg

Notes

These muffins are not as sweet as those found in many cafes. If you prefer a sweeter taste, sprinkle extra sugar (white or brown) over the tops before baking.
This recipe makes 12 to 14 standard muffins, but the number depends on your muffin case size. For mini muffins, bake for 10 to 13 minutes, checking frequently after the 10-minute mark.
If your batter seems very thick depending on your yogurt brand, add a small amount of extra milk until the batter is thick but not dry.
If you want to make a loaf instead, pour the batter into a lined and oiled loaf pan. Reduce the oven temperature by about 50F/10C and bake for about one hour, checking with a skewer. Cover the top with aluminum foil if it browns too fast.

Tried this recipe?

Let us know how it was!