Blueberry Yogurt Muffins
These easy blueberry yogurt muffins are perfect for breakfast or a snack. They are made with oil and yogurt so they are super moist and they are packed full of fresh juicy blueberries.
Ingredients
- ⅔ Cup Light Brown Sugar plus extra for topping
- 2 Eggs
- ½ Cup Oil
- ¼ Cup Milk
- 1 Tablespoon Vanilla Extract
- 1 ¼ Cup All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ Cup Greek Yogurt
- 1 Cup Fresh Blueberries
Instructions
- Preheat oven to 375 °F (191 °C) and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick cooking spray.
- In a large mixing bowl, whisk together the brown sugar, eggs, oil, milk, and vanilla extract.⅔ Cup Light Brown Sugar, 2 Eggs, ½ Cup Oil, ¼ Cup Milk, 1 Tablespoon Vanilla Extract
- Once well combined, add the flour, baking powder, and yogurt. Whisk until just combined.1 ¼ Cup All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ Cup Greek Yogurt
- Fold in the blueberries with a wooden spoon or spatula. Do not over mix.1 Cup Fresh Blueberries
- Fill the prepared muffin pan with the batter, filling each liner ¾ of the way full. Sprinkle with the extra sugar.
- Bake for 20 - 25 minutes, until the tops spring back when gently poked. Remove from the oven and cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
STORAGE: Store leftover blueberry yogurt muffins in an airtight container at room temperature for up to 3 days.
FREEZING: Individually wrap muffins in plastic wrap and place in an airtight freezer container or bag. Freeze for up to 3 months. Bring to room temperature before serving.
Nutrition
Calories: 216kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 28mgSodium: 74mgPotassium: 74mgFiber: 1gSugar: 15gVitamin A: 56IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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