Blueberry Greek Yogurt Muffins
Delicious and nutritious muffins made with fresh blueberries and Greek yogurt, perfect for breakfast or a snack.
Equipment
- Muffin tin
- mixing bowls
- whisk
- measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 250 g All-purpose flour Provides structure and fluffiness.
- 150 g Granulated sugar Adds sweetness and helps create a golden crust.
- 1 teaspoon Baking powder Essential for leavening.
- 1/2 teaspoon Baking soda Works with yogurt for a light texture.
- 1/4 teaspoon Salt Enhances flavors.
- 1 large Egg Binds ingredients and adds moisture.
- 180 g Greek yogurt Keeps muffins moist and adds creaminess.
- 60 ml Vegetable oil Contributes to tenderness.
- 1 teaspoon Vanilla extract Adds aroma and flavor.
- 200 g Fresh blueberries Provides natural sweetness and flavor.
Instructions
- Preheat your oven to 180 °C (350 °F).
- Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together.
- In a separate bowl, whisk together the egg, Greek yogurt, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Fill each muffin cup about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are versatile and can be made with different fruits or dietary adaptations.