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Greek Yogurt Blueberry Muffins on a plate
Andre Lewis

Greek Yogurt Blueberry Muffins

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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; butter a standard 12-cup muffin pan. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  2. Separately whisk eggs and sugar together, then yogurt, oil, milk, and vanilla. Fold into dry ingredients just until a few flour streaks remain.
  3. Gently fold in blueberries; divide among twelve wells. Bake 22 to 25 minutes until tops spring back and tester away from berries shows no wet batter.
  4. Rest in pan 5 minutes; transfer to rack and cool completely. Wrap individually; bag and freeze up to 2 months.
  5. Thaw wrapped muffin at room temperature 45 to 60 minutes. To warm, unwrap and microwave on microwave-safe plate 15 to 25 seconds; split and rest briefly before eating.