Description

These Blueberry Yogurt Muffins are bursting with flavor and made with wholesome ingredients. Easy to prepare, they are perfect for breakfast or as a delightful snack. The combination of Greek yogurt and blueberries makes these muffins tender and moist, ensuring each bite is delightful for anyone seeking homemade goodness.

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

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Instructions

Preheat your oven to 375°F and prepare your muffin pan with liners or spray it lightly with cooking spray. For taller muffins, fill only every other cup, or use two pans if available.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large bowl, mix the melted butter, sugar, and oil until smooth. Incorporate the eggs, whisking until fully combined, then stir in the yogurt, milk, and vanilla.
Incorporate the dry mixture into the wet ingredients, stirring gently until just mixed to avoid overmixing.
Toss the blueberries in a small bowl with 1 tablespoon of flour, then fold them gently into the batter. Let the batter sit for 10 minutes.
Using a large cookie scoop, fill each muffin cup almost to the top, ensuring you fill only every other cup. If using two pans, divide batter accordingly. Top with turbinado sugar for a crunchy finish.
Bake the muffins for 18 to 24 minutes or until golden, and a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra pop of flavor, consider adding lemon zest to the batter.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg