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Blueberry Yogurt Muffins Recipe

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Deliciously moist Blueberry Yogurt Muffins made with fresh or frozen blueberries, Greek yogurt, and a perfect balance of sweetness. These muffins are fluffy with a tender crumb and topped with a crunchy turbinado sugar sprinkle, making them an ideal breakfast treat or snack.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon flour (for coating the berries)

Wet Ingredients

  • 6 tablespoons unsalted butter, (melted and slightly cooled)
  • 3/4 cup granulated sugar
  • 2 tablespoons avocado oil (can use vegetable or canola 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

Other Ingredients

  • 1 1/2 cups blueberries (fresh or frozen, if using frozen do not thaw)
  • 1/4 cup turbinado sugar (for sprinkling on top)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease with cooking spray. For taller muffins, fill only every other muffin cup. Use two pans if possible to bake all at once or bake in batches, allowing the pan to cool between.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
  3. Combine wet ingredients: In a large bowl, whisk the melted unsalted butter, granulated sugar, and avocado oil until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the plain Greek yogurt, milk, and pure vanilla extract until fully blended.
  4. Bring the batter together: Add the dry ingredients to the wet ingredients and gently mix just until combined. Avoid overmixing to keep muffins tender.
  5. Add the blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl to prevent them from sinking. Gently fold the coated blueberries into the batter. Allow the batter to rest for 10 minutes to hydrate.
  6. Fill the muffin pan: Using a large cookie scoop, evenly divide the batter into the prepared muffin cups, filling almost to the top. Fill every other cup for taller muffins or use two pans for the full batch. Sprinkle each muffin generously with turbinado sugar for a crunchy topping.
  7. Bake the muffins: Bake in the preheated oven for 18 to 24 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.
  8. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • For a taller muffin, fill every other muffin cup and use two pans if you want to bake the entire batch simultaneously.
  • If using frozen blueberries, do not thaw before adding to batter to prevent color bleeding and sogginess.
  • Letting the batter rest for 10 minutes helps the flour hydrate and produces a tender texture.
  • Turbinado sugar on top adds a pleasant crunch and caramelized flavor.
  • Room temperature ingredients help achieve a smooth, well-incorporated batter.

Find it online: https://glowcooks.com/blueberry-yogurt-muffins-recipe/