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Blueberry Greek Yogurt Muffins

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 10 muffins
Calories 220
Enjoy these moist and flavorful blueberry muffins made with Greek yogurt for added richness and protein. Perfect for a quick breakfast or snack!

Ingredients

Dry ingredients

  • 1 ¾ cups all purpose flour ((or sub white whole wheat flour or gluten-free all purpose flour))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt

Wet ingredients

  • 1 cup plain Greek yogurt ((whole-milk or 2%))
  • ½ cup pure maple syrup
  • ⅓ cup extra virgin olive oil ((or sub avocado oil or melted virgin coconut oil))
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

Blueberries

  • 1 ½ cups fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)

Optional topping

  • 1-2 tablespoons granulated sugar (for sprinkling on top)

Instructions 

  • Preheat oven to 425°F. Line a muffin tin with liners and spray with nonstick spray.
  • Whisk dry ingredients in a large bowl. In a separate bowl, mix wet ingredients until smooth.
  • Combine wet and dry ingredients, then gently fold in floured blueberries.
  • Divide batter into liners, sprinkle with sugar if desired, and bake at 425°F for 7 minutes. Reduce temperature to 350°F and bake for 10-14 minutes until a toothpick comes out clean.

Notes

Gently toss blueberries with flour to prevent sinking. These muffins are best enjoyed fresh.
Calories: 220kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Blueberry