Blueberry Muffins with Yogurt

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    12 muffins

  • Calories

    90 kcal

  • Course

    Breakfast

  • Cuisine

    American

Blueberry Muffins with Yogurt

These easy blueberry muffins are bursting with delicious blueberry flavor. Greek yogurt in the muffin batter keeps these moist and tender while the coarse sugar on top adds a nice crunch and sweetness to the muffins.

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Ingredients

Servings
  • 1 ½ cups all-purpose flour + 1 tsp (divided)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 TBS unsalted butter (softened)
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • cup plain greek yogurt (or one 5.5oz container)
  • 1 tsp vanilla extract
  • ¾ cup blueberries (plus extra for topping if desired)
  • 2 TBS coarse sugar (optional topping)
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Instructions

  1. Preheat the oven to 450°F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside.
  2. In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, and salt. Set aside
  3. In a large bowl, cream together the butter and sugar.
  4. Add in the eggs, yogurt, and vanilla.
  5. Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
  6. In a small bowl, toss the blueberries with the remaining teaspoon of flour until completely coated. Fold the blueberries into the batter.
  7. Add a level ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired.
  8. REDUCE THE HEAT TO 375°F and baking for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
  9. Allow to cool in the pan for a few minutes before removing and enjoying. Serve plain or with butter.

Notes

  • Bake the muffins at 375 degrees for about 20 minutes if you don’t care about the nice domed top.
  • Use room temperature eggs for a finer crumb. However, using cold eggs won’t change the texture too much in this recipe if in a hurry.
  • Store muffins in an airtight container at room temperature for two days.
  • Make mini muffins by using mini muffin tins and baking for 8-10 minutes. Kids love popping the mini blueberry muffins in their mouth as a breakfast snack!
  • You can freeze these muffins by allowing them to come to room temperature then putting them in a large freezer bag in a single layer and squeezing out any excess air. You can also wrap the muffins individually with plastic wrap before placing in the bag. Store in the freezer for up to 3 months. Thaw at room temperature.

Nutrition Information

Show Details
Calories 90kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 39mg (13%) Sodium 205mg (9%) Potassium 53mg (2%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 138IU (3%) Vitamin C 1mg (1%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 90 kcal

% Daily Value*

Calories 90kcal 5%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 39mg 13%
Sodium 205mg 9%
Potassium 53mg 1%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 138IU 3%
Vitamin C 1mg 1%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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