Name: Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 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

Description

These Blueberry Yogurt Muffins are irresistibly moist and flavorful, made with Greek yogurt and fresh blueberries. Perfect for breakfast or a snack!

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 a muffin pan with liners or grease it, filling only every other cup for taller muffins.
In a medium bowl, mix the flour, baking powder, baking soda, and salt together.
In another large bowl, combine the melted butter, sugar, and oil. Beat in the eggs, then add Greek yogurt, milk, and vanilla extract.
Carefully fold the dry ingredients into the wet, mixing just until everything is combined without overmixing.
Toss the blueberries with 1 tablespoon of flour in a separate bowl, then gently incorporate them into the batter. Let it sit for 10 minutes.
Scoop the batter into the prepared muffin pan, filling each cup close to the top and sprinkling turbinado sugar on top.
Bake the muffins for 18 to 24 minutes, until golden and a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Using fresh blueberries gives the best flavor, but frozen can be used without thawing.
Ensure all ingredients are at room temperature for the best rise and texture in the muffins.
Feel free to substitute the sugars with alternatives if desired.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg