Description

These Blueberry Yogurt Muffins are bursting with flavor from fresh or frozen blueberries and a creamy yogurt base. Perfect for brunch or as a healthy snack, they’re quick to prepare and sure to delight your taste buds!

Ingredients

Scale

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 tablespoons avocado oil
2 large eggs, at room temperature
3/4 cup plain greek yogurt, at room temperature
1/4 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups blueberries, fresh or frozen
1 tablespoon flour, for coating the berries
1/4 cup turbinado sugar, for sprinkling on top

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Instructions

Preheat oven to 375°F and prepare the muffin pan with liners or cooking spray. If using two pans, set them up now for a faster bake.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, mix melted butter, sugar, and avocado oil until smooth. Add eggs and whisk well, then stir in Greek yogurt, milk, and vanilla extract.
Combine dry ingredients with wet ingredients and mix gently just until combined; avoid overmixing.
Toss blueberries with 1 tablespoon of flour in a small bowl and fold them gently into the batter. Let the mixture rest for 10 minutes.
Using a cookie scoop, fill the muffin cups in the prepared muffin pan, filling every other cup if desiring a taller rise. Sprinkle each muffin top with turbinado sugar.
Bake muffins for 18 to 24 minutes, or until they are golden and a toothpick comes out clean from the center.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients.
Frozen blueberries can be used directly without thawing; just coat them in flour to prevent sinking.
To enhance flavor, add lemon zest to the batter if desired.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg