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Greek Yogurt Blueberry Muffins

These Greek Yogurt Blueberry Muffins are warm, fluffy delights bursting with juicy blueberries and a hint of vanilla. Perfect for breakfast or as a snack, they're easy to make and guilt-free!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup Greek yogurt Substitute with regular yogurt if needed.
  • 1 cup sugar Can use granulated or coconut sugar.
  • 2 large eggs Can substitute with flax eggs for vegan option.
  • 1 teaspoon vanilla extract Almond extract can be used for variation.
  • 2 cups all-purpose flour Whole wheat can be used for a heartier muffin.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Enhances flavors.
  • 1 cup fresh blueberries Frozen blueberries can be used; toss in flour to prevent sinking.
  • 1/3 cup vegetable oil Can substitute with melted coconut oil or butter.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, and vanilla until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the yogurt mixture, stirring gently just until combined. Take care not to overmix!
  5. Fold in the blueberries gently to avoid breaking them.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Mix gently to avoid dense muffins. Use room temperature ingredients for the best rise. More blueberries are always better! Keep an eye on the bake time as ovens vary.