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Greek Yogurt Blueberry Muffins

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Deliciously fluffy and moist blueberry muffins made with Greek yogurt, perfect for breakfast or a snack.

Ingredients

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  • 1 cup Greek yogurt
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a mixing bowl, combine the Greek yogurt, sugar, honey, vegetable oil, eggs, and vanilla extract. Whisk until smooth and creamy.
  3. In another bowl, mix together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow for rising.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. The muffins should be lightly golden on top.
  8. Let the muffins cool in the pan for a few minutes, then carefully transfer them to a wire rack to cool completely.

Notes

For extra moisture, try adding a tablespoon of milk or a splash of orange juice to the batter. If using frozen blueberries, do not thaw them before adding; toss them in a bit of flour to prevent sinking.

Nutrition

Find it online: https://cookingwithmayaa.com/greek-yogurt-blueberry-muffins/

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