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Blueberry Muffins With Yogurt

Blueberry Muffins With Yogurt

Have you ever tried making blueberry muffins with yogurt? The creamy yogurt adds moisture and a subtle tangy flavor which balances the sweet and tart blueberries in these light and fluffy muffins.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baking, Breakfast
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup plain greek yogurt
  • 1 ¼ cup all-purpose flour + 1 tablespoon for blueberries
  • ¾ cup granulated white sugar
  • ¼ cup canola oil or sunflower oil
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen
  • confectioners sugar for sprinkling on top

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a 12-muffin tin pan with oil or butter. Or you can also use muffin liners.
  • In a large mixing bowl or food processor whisk eggs. Add in yogurt, sugar. Mix on low.
  • Add in oil and mix to combine all again.
  • Sift the flour and baking powder into the bowl in batches. Stir with a spatula until all is combined. Set aside.
  • In a smaller bowl toss the blueberries with 1 tablespoon of flour.
  • Fold them into the batter.
  • Divide the muffin batter between a 12-muffin tin pan. Fill each tin about ⅔. Bake for 40-45 minutes until a toothpick inserted in the center of the muffin will come out clean.
  • Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with confectioners sugar before serving.

Notes

  • Frozen blueberries will change the color of the muffin batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
  • Since every oven differs, I recommend checking on your muffins after 40 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover the entire muffin tip with aluminum foil for the rest of the time.
  • I always prefer to eat these muffins within 2 days of baking for the best texture and taste, but they can be stored longer in the fridge.
  • To store let the muffins cool completely on a wire rack. In an airtight container add a layer of parchment paper.
  • In the container, arrange the muffins in a single layer. Add a paper towel layer on top. Store in a cooler place at room temperature for 48 hours. Or refrigerate for 2-3 days.
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