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Sweet Greek Yogurt Blueberry Muffins

Delicious Sweet Greek Yogurt Blueberry Muffins to Enjoy Today

These Sweet Greek Yogurt Blueberry Muffins are a delightful balance of health and indulgence, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Can be swapped with whole wheat flour for a nuttier depth.
  • 2 teaspoons Baking powder Ensure it's fresh for the best rise.
  • 1 teaspoon Baking soda Essential for the perfect muffin texture.
  • ¾ cup Sugar Opt for brown sugar to enhance moisture and flavor.
  • ½ teaspoon Salt Helps to magnify the overall flavor profile.
  • 2 large Eggs Can use flax eggs for a vegan-friendly option.
  • ½ cup Oil Melted coconut oil is a tasty alternative.
  • 1 cup Greek yogurt Low-fat or full-fat both work beautifully.
  • ½ cup Milk Substitute with almond milk for a dairy-free option.
For the Blueberry Filling
  • 1 to 1½ cups Blueberries Use fresh or frozen (do not thaw frozen ones).
Optional Topping
  • to taste Sugar A sprinkle on top before baking adds sweetness and crunch.

Equipment

  • Oven
  • muffin tins
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (375°F). Line muffin tins with paper liners or grease them lightly.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
  3. In a separate bowl, whisk together eggs, vegetable oil, Greek yogurt, and milk until smooth and creamy.
  4. Gradually pour the wet mixture into the dry ingredients while gently stirring with a spatula.
  5. Add blueberries to the batter and gently fold them in for an even distribution.
  6. Spoon the batter into the prepared muffin cases, filling them nearly to the top.
  7. Bake for 17-20 minutes until golden brown and a toothpick inserted comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store muffins in an airtight container for up to 2 days or refrigerate for up to 5 days.

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