Greek Yogurt Blueberry Muffins
Delightful muffins infused with the rich flavors of blueberries and the creaminess of Greek yogurt, perfect for breakfast or as a cozy snack.
Ingredients
Dry Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup sugar
- 4 tablespoons unsalted butter (melted)
- 1 1/4 cups Greek yogurt Adds moisture and creaminess.
Additional Ingredients
- 1 1/2 cups blueberries (frozen or fresh) No need to thaw if frozen.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit and grease your muffin tins or line them with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In another medium bowl, whisk the eggs until well-combined and light in color, about 20 seconds. Add the sugar and whisk vigorously until fully blended.
- Slowly stream in the melted butter while whisking, creating a glossy mixture. Then, add in the Greek yogurt in two additions, carefully whisking just to combine.
- Gently toss the frozen blueberries into the dry ingredients to coat them, preventing them from sinking to the bottom.
- Fold the wet mixture into the dry ingredients with a rubber spatula just until combined; be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for approximately 25 to 30 minutes until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to sit in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For an extra burst of flavor, add a teaspoon of vanilla extract. If preferred, make a streusel topping by combining 1/4 cup flour, 1/4 cup oats, and 2 tablespoons of sugar with a tablespoon of melted butter and sprinkle over muffins before baking.