Healthier Greek Yogurt Blueberry Muffins
These Healthier Greek Yogurt Blueberry Muffins have a fluffy, tender crumb, are lower in sugar, and are crazy moist. Bonus- they freeze well!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12-15 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Scale
Ingredients
- 2 and 1/2 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sugar + 1–2 Tbsp. extra for sprinkling
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/3 cup neutral oil (I used avocado oil)
- 1/3 cup melted butter, cooled slightly
- 1/4–1/3 cup milk (I used coconut milk)
- 2 eggs, beaten
- 1 and 1/2 tsp. vanilla
- 1 cup greek yogurt
- 1 cup blueberries
Instructions
- Preheat the oven to 375F and line a muffin tin with liners.
- Mix together the flour, baking powder, baking soda, sugar, cinnamon and nutmeg until just combined.
- Then add the oil, melted butter, milk, eggs, vanilla and yogurt. Mix well until there are no big lumps of flour.
- Then, fold in the blueberries.
- Scoop the batter into the liners and fill ¾ of the way. Sprinkle on a bit of sugar if you desire.
- Bake for 17-20 minutes, or until the muffins are just golden brown at the edges and spring back when you press on the center.
- Cool in the tin for 5 minutes before removing to a wire rack to cool completely.
Notes
- These can be frozen for 2-3 months and then reheated as needed! Homemade muffins in a flash.
- This recipe has successfully been doubled.