Greek Yogurt Blueberry Muffins – Quick, Delicious & Moist
These super moist Greek Yogurt Blueberry Muffins are made healthier with Greek yogurt! Golden brown on top, moist and fluffy in the middle, and full of juicy blueberries.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 24 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups Greek yogurt
- 1 1/2 cups blueberries (frozen or fresh)
Instructions
1. Preheat oven to 350°F and grease muffin tins or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In another bowl, whisk eggs until well-combined and light-colored, about 20 seconds.
4. Add sugar and whisk vigorously until combined.
5. Slowly stream in melted butter while whisking. Add Greek yogurt in 2 additions, whisking just to combine.
6. Toss blueberries in the dry ingredients to coat.
7. Add wet mixture to the dry ingredients and fold gently with a rubber spatula until just combined and berries are evenly distributed. Do not overmix.
8. Spoon batter into prepared muffin tins.
9. Bake for 25–30 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
10. Let muffins sit in the pan for 5 minutes, then transfer to a cooling rack.
Notes
Do not overmix the batter or muffins may become dense.
Frozen blueberries can be used without thawing—just toss in flour first to prevent sinking.
These muffins can be stored at room temperature for 2 days or refrigerated for up to 5 days.
Find it online: https://cookingwithramsay.com/greek-yogurt-blueberry-muffins/