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!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10-12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 1/2 cup unsalted butter, melted
- 3/4 to 1 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt, plain
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon of salt
- 1 1/2 cups all-purpose flour
- 1 cup blueberries, thawed if frozen
Instructions
- Preheat oven to 350 degrees. Set aside a greased or non-stick 12-count muffin pan.
- In a large mixing bowl, whisk or cream with a handheld mixer the butter and sugar until well blended. Then mix in the eggs, yogurt, and vanilla extract. Whisk until smooth.
- Next, stir together all of the remaining dry ingredients in a medium bowl. Transfer to the large bowl with wet ingredients and stir to combine; do not overmix.
- Fold in the blueberries. Pour the batter into the muffin tins ¾ of the way to leave room.
- Bake for 20-25 minutes. Insert the center with a knife until it comes out clean.
- Let the muffins cool before serving. Enjoy!!
Notes
- Optional: Coat the blueberries with a dusting of flour if desired. It keeps the blueberries from spreading blue color in the muffins.
- For Gluten-Free: Substitute gluten-free flour, such as King Arthur's Measure for Measure, for the all-purpose flour.
- To make vegan: use your favorite egg replacer for the 2 large eggs. Substitute vegetable oil or a vegan butter alternative for the 1/2 cup of unsalted butter. Use vegan or non-dairy Greek yogurt for the traditional Greek yogurt in this recipe.
Find it online: https://onehungrybunny.com/greek-yogurt-and-blueberry-muffins/
