One-Bowl Fluffy Blueberry Greek Yogurt Muffins
One-Bowl Fluffy Blueberry Greek Yogurt Muffins
Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt, plain, full-fat
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries, divided
- 1 tablespoon granulated sugar, for topping
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 190
- 2
In a large mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, vegetable oil, and vanilla extract until well combined and smooth.
⏱️ 3 min
- 3
Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients in the same bowl. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 3 min
- 4
Gently fold in 1 cup of the fresh blueberries into the batter.
⏱️ 1 min
- 5
Divide the muffin batter evenly among the 12 prepared muffin liners, filling each almost to the top.
⏱️ 3 min
- 6
Scatter the remaining 1/2 cup of fresh blueberries on top of the batter in each muffin cup. Sprinkle each muffin with a pinch of granulated sugar.
⏱️ 2 min
- 7
Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 20 min•🌡️ 190 - 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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Bowl Fluffy Blueberry Greek Yogurt Muffins
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt, plain, full-fat
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries, divided
- 1 tablespoon granulated sugar, for topping
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 190 - 2
In a large mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, vegetable oil, and vanilla extract until well combined and smooth.
⏱️ 3 min - 3
Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients in the same bowl. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 3 min - 4
Gently fold in 1 cup of the fresh blueberries into the batter.
⏱️ 1 min - 5
Divide the muffin batter evenly among the 12 prepared muffin liners, filling each almost to the top.
⏱️ 3 min - 6
Scatter the remaining 1/2 cup of fresh blueberries on top of the batter in each muffin cup. Sprinkle each muffin with a pinch of granulated sugar.
⏱️ 2 min - 7
Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 20 min•🌡️ 190 - 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.
⏱️ 5 min