Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt (full-fat or low-fat)
- 2 large eggs
- ½ cup unsalted butter or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- In a large mixing bowl, whisk together Greek yogurt, eggs, melted butter, and vanilla extract until smooth and combined.
- In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the blueberries, distributing evenly. Reserve some blueberries for topping if desired.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Fill each muffin cup about ¾ full with batter; top with reserved blueberries if using.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Use fresh blueberries for optimal flavor; frozen blueberries work well if not thawed to prevent bleeding.
- Enhance protein content by adding a scoop of protein powder to the dry ingredients.
- Substitute part of the sugar with honey or maple syrup for natural sweetness.
- Make gluten-free by replacing all-purpose flour with almond or coconut flour.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg