Ingredients
Scale
- 1½ cups of all-purpose flour
- 1 cup of fresh or frozen blueberries
- ¾ cup of Greek yogurt
- ½ cup of honey or maple syrup
- 2 large eggs
- ¼ cup of vegetable oil or melted coconut oil
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine Greek yogurt, honey, eggs, oil, and vanilla extract until smooth.
- Gently fold the blueberries into the wet ingredients, then add the dry ingredients gradually, mixing just until combined.
- Scoop the batter into the prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for five minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or frozen blueberries; no need to thaw frozen berries before adding.
- For extra flavor, add a splash of lemon juice or zest to the batter.
- Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Freeze for longer storage up to three months; reheat before serving for best taste.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg