Blueberry Yogurt Muffins
Make delicious and moist blueberry muffins with yogurt!
Servings 12 muffins
Calories 151kcal
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 12 slots of a muffin tin.
- Toss blueberries in 1 tbsp of flour and 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 12 muffin cups.Top with more blueberries and a sprinkle of brown sugar.
- Bake at 350F for 26-28 minutes. Cool completely and enjoy!
Notes
- Freezer instructions: allow muffins to cool completely before transferring to an airtight freezer friendly container. Defrost in the fridge or on the counter and serve at room temperature. To reheat from frozen: cover with a damp paper towel and microwave for 30-45 seconds.
- 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
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 57mg | Fiber: 0.01g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.3mg
