Description
These Blueberry Yogurt Muffins are bursting with flavor thanks to fresh blueberries and a moist yogurt base. Easy to make, they are perfect for a delightful breakfast or snack.
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
Instructions
- Preheat oven to 375°F. Line a muffin pan with liners or grease with cooking spray. For taller muffins, fill only every other cup.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, mix melted butter, sugar, and oil until smooth. Add eggs, whisk until combined. Stir in yogurt, milk, and vanilla.
- Add dry ingredients to wet mixture and mix gently until just combined. Do not overmix.
- In a small bowl, toss blueberries with 1 tablespoon of flour, then gently fold into the batter. Let rest for 10 minutes.
- Scoop the batter evenly into the prepared muffin pan, filling only every other cup close to the top. Sprinkle with turbinado sugar.
- Bake for 18 to 24 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For best results, use room temperature ingredients.
Frozen blueberries can be used without thawing, but be careful not to overmix the batter after adding them.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 11g
- Sodium: 141mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg