Description

These Blueberry Yogurt Muffins are packed with juicy blueberries and made with yogurt for extra moistness. Perfect for breakfast or a snack, they are simple to prepare and have a delightful flavor that everyone will love.

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, can use vegetable or canola 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 the muffin pan with paper liners or cooking spray. For taller muffins, fill every other cup. If using two pans, fill both; if only one, bake in batches.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, whisk together the melted butter, sugar, and oil until smooth. Add the eggs and mix well. Stir in the Greek yogurt, milk, and vanilla.
Combine the wet and dry ingredients, mixing just until blended—avoid overmixing.
In a separate bowl, toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter. Let the mixture rest for 10 minutes.
Use a large cookie scoop to fill the muffin pan, filling only every other cup close to the top, and sprinkle with turbinado sugar.
Bake for 18 to 24 minutes, until golden brown. A toothpick should come out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra flavor boost, consider adding a touch of lemon zest to the batter.
You can replace blueberries with any other berries if preferred.
These muffins freeze well—just freeze in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 180mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg