Greek Yogurt Blueberry Muffins
Enjoy these moist and delicious blueberry muffins made with Greek yogurt, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups flour provides structure
- 1 tablespoon baking powder leavening agent
- 1/2 teaspoon salt enhances flavor
Wet Ingredients
- 2 large eggs binds and adds moisture
- 1 cup sugar sweetens and aids moisture
- 4 tablespoons unsalted butter, melted adds richness
- 1 1/4 cups Greek yogurt moisture and tang
Fruits
- 1 1/2 cups blueberries fresh or frozen for bursts of flavor
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk to ensure that there are no clumps.
- In another bowl, beat the eggs and mix in the sugar until well combined and slightly fluffy.
- Add the melted butter to the egg and sugar mixture, blending until shiny and cohesive.
- Incorporate the Greek yogurt into the egg and butter mixture, stirring gently until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries.
Baking
- Line your muffin tin with paper liners or grease it lightly.
- Evenly distribute the muffin batter into each cup, filling them about three-quarters full.
- Bake the muffins for 18-20 minutes, until lightly golden and a toothpick comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
For best results, ensure your baking powder is fresh and mix the batter just until combined. Store muffins in an airtight container for up to three days.