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Greek Yogurt Blueberry Muffins

Close-up of a perfectly baked Greek Yogurt Blueberry Muffin topped with coarse sugar crystals.
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A recipe for moist blueberry muffins made with Greek yogurt for a tender texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt (full fat or 2%)
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the Greek yogurt, milk, oil, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a bakery-style top, sprinkle the tops of the batter with a mixture of 1 tablespoon sugar and 1/4 teaspoon cinnamon before baking.
  • Using room temperature yogurt and milk helps the batter combine more smoothly.
  • If you prefer a less dense muffin, avoid stirring the batter once the wet and dry ingredients meet.

Nutrition

Find it online: https://whiskdaily.com/greek-yogurt-blueberry-muffins-recipe/