Description
Delicious blueberry muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup greek yogurt
- 1/3 cup milk (or buttermilk!)
- 2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups blueberries, fresh or frozen
- turbinado sugar, optional
Instructions
- Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
- In a large mixing bowl combine granulated sugar and the melted butter, whisking until combined.
- Add the eggs one at a time. Add the greek yogurt, milk, and vanilla extract and mix well.
- Add the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it!
- Toss the blueberries in the remaining 2 tablespoons of flour and add them to the batter. Fold the blueberries into the batter, mixing only until combined.
- Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent.
- Sprinkle the tops with turbinado sugar, if using.
- Bake the muffins for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.
- Remove from oven and allow to cool for at least 15 minutes before eating!
Notes
- These muffins are best served fresh but can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg