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Greek Yogurt Blueberry Muffins

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Deliciously moist and fluffy Greek yogurt blueberry muffins, perfect for breakfast, snacks, or dessert.

Ingredients

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  • 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 your oven to 350°F (175°C). Grease the muffin tins or line them with muffin liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In another bowl, whisk the eggs for about 20 seconds until they lighten in color and are well mixed.
  4. Add the sugar to the eggs, and whisk vigorously until fully incorporated.
  5. Gradually stream the melted butter into the egg mixture while continuously whisking. Stir in the Greek yogurt in two parts, whisking just to combine.
  6. In a separate bowl, toss the blueberries with the dry mixture until they are well coated.
  7. Gently fold the Greek yogurt mixture into the dry ingredients using a rubber spatula. Be careful not to overmix.
  8. Spoon the batter into the greased muffin tins, filling each about three-quarters full.
  9. Bake for 25 to 30 minutes, or until the tops turn light golden brown and a toothpick inserted into the center comes out clean.
  10. Let the muffins sit in the pan for 5 minutes before transferring them to a cooling rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to three months.

Find it online: https://breakfastrecip.com/greek-yogurt-blueberry-muffins/