Blueberry Muffins From The Grill

You can use either fresh or frozen berries when you whip up a batch of these yummy blueberry muffins. When fresh local blueberries make an appearance in late summer we always head out to the countryside to pick these perfect little wonders by the bucket-full. And the ones that don’t get eaten right away go into our freezer for use throughout the year. The yogurt in this recipe keeps the muffins moist and they make a great addition to the weekly menu for those who brown bag their lunch.


  • 2 ½ C unbleached white flour
  • ¾ C white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ C butter, chilled
  • 1 C vanilla yogurt
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 ½ C fresh blueberries (or frozen)


  1. Preheat the Memphis Pellet grill to 400 F.
  2. In a large bowl mix together the flour, white sugar, baking powder, baking soda and salt.
  3. Cut in the chilled butter until the mixture has the texture of fine crumbs. Set aside.
  4. In a smaller bowl blend the vanilla yogurt, eggs and vanilla together
  5. Pour wet ingredients into dry ingredients and stir until the batter is just moistened. Fold in the blueberries. Batter will be quite stiff.
  6. Fill well-greased muffin tin cups ¾ full and place the tin on the middle rack of the preheated Memphis Pellet grill and close the lid. Bake for 25 – 30 minutes.

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