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Blueberry Yogurt Muffins

Blueberry Yogurt Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners. In a large bowl, whisk together yogurt, oil, eggs, vanilla, and sugar until smooth.
  2. Sprinkle flour, baking powder, baking soda, and salt over wet mixture; fold gently just until no dry patches remain. A few lumps are fine.
  3. Fold in blueberries with three or four broad strokes.
  4. Divide batter evenly among cups and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

If using frozen blueberries, keep them frozen and add 2 to 3 minutes to the bake time. The muffins stay moist at room temperature for up to 3 days, but they’re at their best the day they’re baked.