Print

Greek Yogurt Blueberry Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy and moist muffins bursting with juicy blueberries and the tangy creaminess of Greek yogurt, perfect for breakfast or snacks.

Ingredients

Scale
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 4 tablespoons unsalted butter (melted)
  • 1 1/4 cups Greek yogurt
  • 1 1/2 cups blueberries (frozen or fresh)

Instructions

  1. Preheat your oven to 350°F. Grease the muffin tins or line them with muffin liners.
  2. Whisk the flour, baking powder, and salt together in a medium bowl until well combined.
  3. Whisk the eggs in another bowl for about 20 seconds until they lighten in color and are well mixed.
  4. Add the sugar to the eggs and whisk vigorously until fully incorporated.
  5. Stream the melted butter into the egg mixture while continuously whisking. Add the Greek yogurt in two parts, whisking just to combine.
  6. Toss the blueberries with the dry mixture in a separate bowl until they are well coated.
  7. Fold the Greek yogurt mixture into the dry ingredients using a rubber spatula. Be careful not to overmix.
  8. Spoon the batter into the greased muffin tins, filling each about three-quarters full.
  9. Bake for 25 to 30 minutes, or until the tops turn light golden brown and a toothpick inserted in the center comes out clean.
  10. Let the muffins sit in the pan for 5 minutes before carefully transferring them to a cooling rack.

Notes

For variations, add cinnamon, swap blueberries for strawberries or raspberries, or incorporate chopped nuts.

Nutrition

Find it online: https://www.topchoicerecipes.com/greek-yogurt-blueberry-muffins/