Blueberry Greek Yogurt Muffins
Blueberry Greek Yogurt Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup honey
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- as needed butter, for greasing
For the Topping (Optional)
- 1 tablespoon granulated sugar
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the eggs, plain Greek yogurt, milk, honey, olive oil, and vanilla extract until smooth and thoroughly combined.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 2 min
- 5
Gently fold in the fresh blueberries. Try to distribute them evenly without crushing them.
⏱️ 2 min
- 6
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with 1 tablespoon of granulated sugar for a slightly crispier crust.
⏱️ 3 min
- 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 22 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Greek Yogurt Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup honey
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- as needed butter, for greasing
For the Topping (Optional)
- 1 tablespoon granulated sugar
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the eggs, plain Greek yogurt, milk, honey, olive oil, and vanilla extract until smooth and thoroughly combined.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 2 min - 5
Gently fold in the fresh blueberries. Try to distribute them evenly without crushing them.
⏱️ 2 min - 6
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with 1 tablespoon of granulated sugar for a slightly crispier crust.
⏱️ 3 min - 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 22 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min