Greek Yogurt and Blueberry Muffins

Soft and fluffy Greek yogurt and blueberry muffins packed with juicy berries! These Greek yogurt muffins are perfect for breakfast or a snack on the go!

What You'll Need for Greek Yogurt and Blueberry Muffins:

Ingredients:

• Unsalted butter
• Granulated sugar
• Large eggs
• Greek yogurt (plain)
• Vanilla Extract
• Baking Soda
• Baking Powder
• Salt
• All-Purpose Flour (or gluten-free flour if preferred)
• Blueberries (fresh or frozen)

Equipment:

Mixing Bowl

Muffin Tin

How to Make Greek Yogurt Muffins:

The first step is to set aside a greased or non-stick muffin pan and preheat the oven to 350 degrees Fahrenheit.

You will need two separate mixing bowls, one for the wet ingredients and the other for the set of dry ingredients. The first part is creaming the sugar and the butter with a handheld mixer or by hand with a whisk. Next, you'll combine the remaining wet ingredients.

In a medium mixing bowl, combine all of the dry ingredients and then transfer to the bowl of wet ingredients. Stir to combine without overmixing.

Before folding in the blueberries, you can dust them with flour to coat them (optional). This prevents the spreading of the blue color in the muffins. I personally do not mind the appearance, but if you want a perfect muffin, this is the trick!

Pour the batter into the muffin tins ¾ of the way to leave room. Top with additional blueberries if desired.

Bake for 20-25 minutes. Insert the center with a knife until it comes out clean.

Let the muffins cool before serving. Enjoy!!

How to Store it:

These Greek yogurt muffins can be stored in an airtight container on the counter for up to 3 days. Refrigerating them can affect the texture. Store them in an airtight container or freezer-safe Ziploc bag in the freezer for up to 3 months.

Variations:

For Gluten-Free: Substitute gluten-free flour, such as King Arthur's Measure for Measure, for the all-purpose flour.

If you don't have blueberries, try other berries such as blackberries or raspberries!

If you prefer sweeter muffins, add ¼ cup of sugar.

To make vegan: use your favorite egg replacer for the 2 large eggs. Substitute vegetable oil or a vegan butter alternative for the ½ cup of unsalted butter. Use vegan or non-dairy Greek yogurt for the traditional Greek yogurt in this recipe.

Other Recipes to Try:

Banana and Berry Muffins

Greek Yogurt Bark with Berries and White Chocolate

Lemon Blueberry Loaf Recipe

Apple Blueberry Crisp

Gluten-Free Blueberry Cobbler with Peaches

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