Description

These Blueberry Yogurt Muffins are light, fluffy, and bursting with flavor. Made with fresh blueberries and creamy Greek yogurt, they are perfect for breakfast or a delicious snack. Easy to prepare, this recipe guarantees moist muffins with a delightful taste that everyone will love.

Ingredients

Scale

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 tablespoons avocado oil, can use vegetable or canola oil
2 large eggs, at room temperature
3/4 cup plain greek yogurt, at room temperature
1/4 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups blueberries, fresh or frozen (if using frozen, don’t thaw)
1 tablespoon flour, for coating the berries
1/4 cup turbinado sugar, for sprinkling on top

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Instructions

Preheat the oven to 375°F and prepare the muffin pan by lining it with paper liners or greasing it lightly with cooking spray. For taller muffins, fill only every other cup.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, combine melted butter, granulated sugar, and oil, mixing until smooth. Add the eggs, Greek yogurt, milk, and vanilla, whisking until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Toss the blueberries with 1 tablespoon of flour in a small bowl, then gently fold them into the batter. Allow the batter to rest for 10 minutes.
Using a large cookie scoop, evenly divide the batter into the prepared muffin pan, filling only every other cup, and sprinkle generously with turbinado sugar on top.
Bake for 18 to 24 minutes, or until the muffins are golden and a toothpick inserted in the center 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 more intense blueberry flavor, try using fresh blueberries when in season.
If using frozen blueberries, do not thaw them before adding them to the batter to prevent color bleeding.
Storage tip: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg