Description

These Blueberry Yogurt Muffins are bursting with flavor and made from simple ingredients. Perfect for breakfast or a snack, they are light, fluffy, and irresistible. With fresh blueberries and Greek yogurt, this easy recipe will have everyone coming back for more!

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 the oven to 375°F and prepare a muffin pan with liners or cooking spray. Consider filling only every other muffin cup for a taller rise.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
In a large bowl, mix the melted butter, sugar, and oil until smooth. Add the eggs, whisking well, then stir in the Greek yogurt, milk, and vanilla extract.
Combine the dry ingredients with the wet ingredients, mixing gently until just combined to avoid overmixing.
In a small bowl, toss the blueberries with 1 tablespoon of flour, then fold them into the batter carefully. Allow the batter to rest for 10 minutes.
Using a large cookie scoop, fill the muffin pan evenly, filling only every other cup and nearly reaching the top. Sprinkle with turbinado sugar.
Bake for 18 to 24 minutes or until golden. A toothpick should come out clean when inserted.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

If using frozen blueberries, do not thaw them and toss them in flour to prevent sinking.
For extra sweetness, consider adding a glaze after baking.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg