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Blueberry Greek Yogurt Muffins

Blueberry Greek Yogurt Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • ⅔ cup (130g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (245g) full-fat Greek yogurt
  • ½ cup (120ml) whole milk
  • ⅓ cup (80ml) neutral oil
  • 2 large eggs, room temperature
  • 1½ tsp vanilla extract
  • 1½ cups (210g) fresh blueberries

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Make a well and add yogurt, milk, oil, eggs, and vanilla. Stir just until combined, with a few lumps remaining.
  3. Fold in blueberries with a few broad strokes.
  4. Divide batter among cups, filling each nearly to the top. Bake 18–22 minutes until golden and a toothpick comes out with moist crumbs.
  5. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

If you use frozen berries, do not thaw them and toss them in 1 tablespoon of the measured flour first. The muffins freeze well for up to 3 months; wrap individually and reheat from frozen in the microwave for about 30 seconds.