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Blueberry Greek Yogurt Muffins

Blueberry Greek Yogurt Muffins

Delicious and nutritious muffins made with fresh blueberries and Greek yogurt, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

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.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • measuring cups
  • Measuring spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180 °C (350 °F).
  2. Line a muffin tin with paper liners or grease it with cooking spray.
  3. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together.
  4. In a separate bowl, whisk together the egg, Greek yogurt, vegetable oil, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. 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.