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two golden domed blueberry muffins without paper liners on an ordinary plate, one split open to show a soft pale crumb and pockets of dark purple blueberries, without glaze or garnish
Andre Lewis

Greek Yogurt Blueberry Muffins

Fold the blueberries in at the end and stop mixing while the batter still looks slightly lumpy, because a smooth overworked batter can bake into a tough muffin. Greek yogurt gives the crumb enough body to hold the berries, and a little oil helps it stay soft after freezing without needing a thick glaze or cream filling. Split a warmed muffin before taking the first bite so you can see whether a pocket of berry juice is still much hotter than the surrounding cake.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 cup plain Greek yogurt
  • 1/3 cup neutral oil
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries washed and dried
  • 1 tbsp butter for 12 muffin wells

Method
 

  1. Heat oven to 375°F and butter a standard 12-cup muffin pan. Whisk flour, baking powder, baking soda and salt in a large bowl.
  2. In another bowl, whisk eggs and sugar until combined, then whisk in yogurt, oil, milk and vanilla. Fold wet ingredients into dry just until a few flour streaks remain.
  3. Fold in blueberries gently and divide batter among the twelve wells. Bake for 22 to 25 minutes until the tops spring back and a tester inserted away from a berry comes out without wet batter.
  4. Rest in the pan for 5 minutes, then lift onto a rack and cool completely. Wrap muffins individually, place in a freezer bag and freeze for up to 2 months.
  5. Thaw a wrapped muffin at room temperature for 45 to 60 minutes. For a warm muffin, unwrap and microwave on a microwave-safe plate for 15 to 25 seconds, then split and rest briefly before eating.