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Greek Yogurt Blueberry Muffins

Delightful breakfast muffins made with Greek yogurt and bursting with blueberry flavor, perfect for busy mornings or lazy weekends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt (plain or vanilla) Use room temperature
  • 1/2 cup sugar (or honey) Sugar or honey can be used
  • 1 large egg Use room temperature
  • 1 teaspoon vanilla extract For flavor
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
Mix-Ins
  • 1 cup fresh blueberries (or frozen, thawed and drained) Fresh is preferred for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large bowl, combine the Greek yogurt, sugar (or honey), egg, and vanilla extract. Mix well until smooth and creamy.
  3. In another bowl, whisk together the baking soda, baking powder, salt, and flour until thoroughly mixed.
  4. Gradually add the dry ingredients to the wet mixture, using a spatula to fold them together gently. Do not overmix; a few lumps are okay!
  5. Gently fold in the blueberries, taking care not to crush them.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Place in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For best results, use room temperature ingredients and do not overmix. Experiment with flavors by adding lemon zest or cinnamon.