Greek Yogurt Blueberry Muffins
Delicious Greek Yogurt Blueberry Muffins made with fresh blueberries for a healthy treat.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Cooling Time 10 minutes mins
Total Time 40 minutes mins
Course Breakfast, Snack
Cuisine Greek
Servings 12 muffins
Calories 180 kcal
Mixing bowls
Muffin pans
oven
- 2.5 cups all-purpose flour (= plain flour) Cake flour also works. You can substitute some or all for white whole wheat flour if you like.
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda (= bicarbonate of soda)
- 0.5 cup sugar (heaped)
- 0.5 teaspoon salt
- 2 large eggs lightly beaten
- 0.67 cups oil (I use either canola or light olive oil, but any oil is fine.)
- 1 cup Greek yogurt I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
- 0.25 cup milk (Actually, ¼ to ½ cup. The mixture should be quite thick, but if it's dry add a little more milk.)
- 1.5 cups blueberries
- extra sugar for sprinkling (optional)
Preheat the oven to 375F/190C (increase temperature to 400F/205C for conventional ovens).
Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
Combine the eggs, oil, yogurt, and milk in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick.
Spoon the batter into muffin cases placed in muffin pans and sprinkle with additional sugar. Bake for 17 to 20 minutes or until risen and golden.
Cool on a wire rack, then store in an airtight container.
Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword baking, Blueberry Muffins, breakfast muffins, Greek Yogurt Blueberry Muffins, healthy snack, muffins