Description
These delightful Blueberry Yogurt Muffins are packed with juicy blueberries and a creamy yogurt base, making them a fantastic choice for a quick breakfast or snack. Their easy preparation and irresistible taste will surely make them a favorite in your home!
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
- 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
- 1 tablespoon flour, for coating the berries
- 1/4 cup turbinado sugar, for sprinkling on top
Instructions
- Preheat the oven to 375°F and prepare the muffin pan with liners or cooking spray. For a taller rise, fill only every other muffin cup.
- In a bowl, whisk the flour, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the melted butter, sugar, and oil until smooth. Add eggs and mix well. Stir in Greek yogurt, milk, and vanilla until combined.
- Combine the dry ingredients with the wet ingredients and mix until just combined, without overmixing.
- Toss the blueberries with 1 tablespoon of flour in a small bowl, then gently fold them into the batter. Let rest for 10 minutes.
- Scoop the batter into the prepared muffin pan, filling each cup close to the top, and sprinkle with turbinado sugar.
- Bake for 18 to 24 minutes, or until golden, and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients to enhance mixing.
Feel free to substitute frozen blueberries directly without thawing them for a burst of flavor.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg