Greek Yogurt Blueberry Muffins
Rated 5.0 stars by 1 users
Category
Snack
Servings
12
Prep Time
15 minutes
Cook Time
17-20 minutes
These Greek yogurt blueberry muffins are soft, moist, and bursting with juicy blueberries in every bite. Made with wholesome ingredients like Greek yogurt and blueberries, they’re perfect for breakfast, a snack, or even dessert. Probably my favourite muffin recipe ever.
Ingredients
Dry Ingredients
-
2 1/2 cups (310 g) all-purpose flour
-
1 tbsp (12 g) baking powder
-
1/2 tsp (3 g) baking soda
-
1/2 cup (100 g) granulated sugar
-
1/2 tsp (3 g) salt
Wet Ingredients
-
2 large eggs, lightly beaten
-
2/3 cup (160 ml) oil (vegetable or light olive oil)
-
1 cup (240 g) Greek yogurt
-
1/4 cup (60 ml) milk
Add-ins
-
1 1/2 cups (225 g) blueberries (fresh or frozen)
Directions
Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a 12-cup muffin tray with paper liners, grease the cups with oil or use a silicone non-stick tray.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Prepare Wet Ingredients:
In a separate bowl, lightly beat the eggs. Add the oil, Greek yogurt, and milk, and stir until well combined.
Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined—do not overmix to avoid tough muffins.
Add Blueberries:
Fold the blueberries into the batter, being careful not to crush them.
Fill the Muffin Tray:
Divide the batter evenly among the prepared muffin cups, sprinkle a little extra sugar on top of each muffin for a sweet, crunchy topping.
Bake:
Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely
Recipe Note
- Blueberries: If using frozen blueberries, don’t thaw them before adding to the batter. This prevents them from bleeding into the muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: These muffins freeze beautifully! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Greek Yogurt Blueberry Muffins
Rated 5.0 stars by 1 users
Category
Snack
Servings
12
Prep Time
15 minutes
Cook Time
17-20 minutes
These Greek yogurt blueberry muffins are soft, moist, and bursting with juicy blueberries in every bite. Made with wholesome ingredients like Greek yogurt and blueberries, they’re perfect for breakfast, a snack, or even dessert. Probably my favourite muffin recipe ever.
Ingredients
Dry Ingredients
-
2 1/2 cups (310 g) all-purpose flour
-
1 tbsp (12 g) baking powder
-
1/2 tsp (3 g) baking soda
-
1/2 cup (100 g) granulated sugar
-
1/2 tsp (3 g) salt
Wet Ingredients
-
2 large eggs, lightly beaten
-
2/3 cup (160 ml) oil (vegetable or light olive oil)
-
1 cup (240 g) Greek yogurt
-
1/4 cup (60 ml) milk
Add-ins
-
1 1/2 cups (225 g) blueberries (fresh or frozen)
Directions
Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a 12-cup muffin tray with paper liners, grease the cups with oil or use a silicone non-stick tray.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Prepare Wet Ingredients:
In a separate bowl, lightly beat the eggs. Add the oil, Greek yogurt, and milk, and stir until well combined.
Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined—do not overmix to avoid tough muffins.
Add Blueberries:
Fold the blueberries into the batter, being careful not to crush them.
Fill the Muffin Tray:
Divide the batter evenly among the prepared muffin cups, sprinkle a little extra sugar on top of each muffin for a sweet, crunchy topping.
Bake:
Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely
Recipe Note
- Blueberries: If using frozen blueberries, don’t thaw them before adding to the batter. This prevents them from bleeding into the muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: These muffins freeze beautifully! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.