Tasty Blueberry Greek Yogurt Muffins
Delicious and moist muffins made with Greek yogurt and fresh blueberries, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 cup Greek yogurt Use plain Greek yogurt for best results.
- 2 large eggs Use room temperature for better mixing.
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Fruits
- 1 cup fresh blueberries Opt for fresh for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, and vegetable oil until smooth and creamy.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Carefully fold in the blueberries, making sure they are evenly distributed.
Baking
- Spoon the batter evenly into the muffin cups, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
Store in an airtight container at room temperature for up to three days, or freeze for longer storage. Serve warm or with toppings like butter, honey, or a light glaze.