Description

These Blueberry Yogurt Muffins are a delightful blend of flavor and texture, featuring fresh blueberries and creamy Greek yogurt, making them a perfect addition to your breakfast or snack time.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F and prepare the muffin pan by lining it with paper liners or greasing it lightly with cooking spray.
In a medium bowl, mix the flour, baking powder, baking soda, and salt together.
In a large bowl, whisk the melted butter, sugar, and oil until smooth. Add the eggs and mix well. Then stir in the Greek yogurt, milk, and vanilla.
Combine the wet and dry ingredients, mixing until just incorporated. Be careful not to overmix.
Sift 1 tablespoon of flour over the blueberries and gently fold them into the batter. Let the batter rest for 10 minutes.
Divide the batter into the muffin pan, filling every other cup close to the top and sprinkling turbinado sugar on top.
Bake for 18 to 24 minutes, or until golden brown and a toothpick comes out clean when inserted into the center.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For a taller muffin, fill only every other cup of the muffin pan.
You can use frozen blueberries without thawing for added convenience.
Store any leftover muffins in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 160mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg