Description
These Blueberry Yogurt Muffins feature a soft texture paired with the delightful burst of blueberries. They’re easy to prepare and perfect for breakfast or a snack, packed with wholesome ingredients like yogurt and fresh blueberries. Enjoy these moist, flavorful muffins 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
Instructions
- Preheat the oven to 375°F and line a muffin pan with paper liners or lightly grease it with cooking spray. For a taller muffin rise, fill only every other cup. If using two pans, bake both at once. If using one, bake in batches and cool the pan between uses.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
- In a large bowl, blend the melted butter, sugar, and oil until smooth. Then add the eggs, mixing well. Stir in the Greek yogurt, milk, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined; avoid overmixing.
- Toss the blueberries with 1 tablespoon of flour in a small bowl before gently folding them into the batter. Allow the batter to rest for 10 minutes.
- Scoop the batter into the prepared muffin pan, filling only every other cup, and sprinkle generously with turbinado sugar.
- Bake for 18-24 minutes, or until golden and a toothpick comes out clean when inserted in the center.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a lighter flavor, add a teaspoon of lemon zest to the batter.
Muffins can be stored in an airtight container at room temperature for up to 3 days.
For freezing, wrap muffins tightly and store in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg