Quick and Easy Blueberry Muffins
These quick and easy blueberry muffins are heavenly! They are moist, tender, low in sugar, bursting with blueberries, and simple to make!
Servings 12
Ingredients
- 1 container (200 g / 7 oz) good quality Greek yogurt
- ¼ cup (60 ml / 2 fl. oz) milk
- ⅓ cup (80 ml / 2.9 fl. oz) light vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups (270 g / 9.4 oz) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (100 g / 3.5 oz) sugar (plus some extra for sprinkling)
- 1 - 1 ½ cups (250 g / 9 oz) blueberries (fresh or frozen)
Instructions
- Preheat the oven to 190°C / 375 °F.
- Line a muffin pan with paper liners and set aside.
- In a large bowl whisk together the yogurt, milk, oil, egg, and vanilla.
- In another bowl whisk together the flour, baking powder, salt, and sugar.
- Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.
- Drop some plain batter into the bottom of each muffin cup/liner.
- Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar.
- Bake for about 20 – 30 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
- Take them out of the oven and allow to cool in the pan for about 5 minutes.
- Carefully remove the muffins from the pan and transfer to a wire rack to cool completely.
- Enjoy!
Notes
- If you prefer, you could also use dairy-free milk, like coconut or unsweetened almond milk.
- If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.
- Store the muffins in an airtight container at room temperature for about 2-3 days, or in the refrigerator for about 4-5 days.
- You can warm them up in the microwave for about 20 seconds.
