Description

These Blueberry Yogurt Muffins are a delightful mix of fresh blueberries and tangy yogurt, making them a great option for breakfast or snacks. Easy to prepare, these muffins promise an irresistible flavor that’s perfect for any time of day.

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 a muffin pan with paper liners or cooking spray. Fill every other muffin cup for better rising.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, combine melted butter, sugar, and oil. Mix until smooth, then add eggs, Greek yogurt, milk, and vanilla, whisking until well combined.
Combine the wet mixture with the dry ingredients and stir just until combined, without overmixing.
Toss blueberries in 1 tablespoon of flour and gently fold them into the batter. Allow the batter to rest for 10 minutes.
Scoop the batter into the muffin pan, filling each cup close to the top and sprinkle with turbinado sugar.
Bake for 18 to 24 minutes until golden brown and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a taller muffin, fill only every other muffin cup.
If using frozen blueberries, do not thaw to prevent them from bleeding into the batter.
Store leftover muffins in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg