Description
Make moist, tender blueberry muffins using Greek yogurt for added texture and tang. This recipe provides clear steps for a satisfying breakfast or snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup milk (any kind)
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, Greek yogurt, milk, oil or melted butter, and vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a protein boost, use 2% or full-fat Greek yogurt.
- If you prefer a less sweet muffin, reduce the sugar to 1/2 cup.
- To prevent blueberries from sinking, gently toss them in 1 teaspoon of the measured flour before folding them into the batter.
- You can substitute almond flour for up to 1/2 cup of the all-purpose flour for a slightly different texture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16
- Sodium: 210
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 30