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Ultimate Blueberry Muffins

These delightful blueberry muffins are moist and fluffy, thanks to the addition of vanilla yogurt and fresh blueberries. Perfect for breakfast or as a snack!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.75 cups granulated sugar (or coconut sugar) for a healthier alternative
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups vanilla yogurt (or Greek yogurt) for extra protein
Fruity Ingredient
  • 1 cup fresh or frozen blueberries raspberries can be used for a tangy twist

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, eggs, yogurt, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay!
  5. Gently fold in the blueberries, ensuring even distribution throughout the batter.
  6. Spoon the batter into greased muffin cups, filling them about 2/3 full.
  7. Bake for 18-20 minutes or until golden brown on top and a toothpick comes out clean.
  8. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Notes

For fluffier muffins, avoid overmixing the batter. Store extra muffins in an airtight container for up to 3 days or freeze for long-term storage.