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 fluffy and bursting with juicy blueberries. Made with Greek yogurt, they are easy to prepare and 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 paper liners or cooking spray. For a taller rise, fill every other muffin cup.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl, mix the melted butter, sugar, and oil until smooth. Add eggs, Greek yogurt, milk, and vanilla; whisk to combine.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Toss the blueberries with 1 tablespoon of flour in a small bowl and gently fold them into the batter. Allow the batter to rest for 10 minutes.
Use a large cookie scoop to fill the muffin cups evenly, nearly to the top. If using two pans, divide the batter; otherwise, bake in batches. Sprinkle turbinado sugar on top.
Bake for 18 to 24 minutes until golden and a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients for even mixing.
Frozen blueberries can be added directly to the batter without thawing.
Adjust the baking time depending on your oven; check for doneness earlier if needed.

Nutrition

Serving Size: 1 muffin
Calories: 179
Sugar: 7g
Sodium: 170mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 27mg