Servings: 9 muffins 1x
Ingredients
- 1 cup plain yogurt
- 2 eggs
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- 1 and ¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 and ½ cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 350F and line or grease 9 slots of a muffin tin.
- If you are using frozen blueberries, rinse them in a strainer and dry water off. This helps prevent the blueberries from bleeding in the batter. Set aside.
- In a large mixing bowl, whisk together yogurt, eggs, vegetable oil, vanilla extract, and sugar. Whisk until smooth.
- Add all purpose flour, baking soda, baking powder and salt to the mixing bowl. Fold dry ingredients into wet with a rubber spatula.
- Fold in blueberries.
- Scoop about ⅓ cup of batter into each of 9 muffin cups.Top with more blueberries and a sprinkle of brown sugar.
- Bake at 350F for 26-28 minutes. Cool completely and enjoy!
Notes
- You can use fresh or frozen blueberries
- Adding a sprinkle of brown sugar on top adds a golden brown top
- You can use vanilla yogurt in place of plain yogurt
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.