Blueberry Yogurt Muffins
Recipe from Two Peas and Their Pod
Soft, fluffy Blueberry Yogurt Muffins made with Greek yogurt for extra moisture and topped with crunchy turbinado sugar. These easy, bakery-style muffins are bursting with juicy blueberries and perfect for breakfast or snacking.
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 tablespoons avocado oil, can use vegetable or canola oil
- 2 large eggs, at room temperature
- 3/4 cup plain Greek yogurt, at room temperature
- 1/4 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups blueberries, fresh or frozen (if using frozen, don’t thaw)
- 1 tablespoon flour, for coating the berries
- 1/4 cup turbinado sugar, for sprinkling on top
Instructions
- Preheat and prepare the pan. Preheat oven to 375°F. Line a muffin pan with paper liners or lightly grease with cooking spray. For a taller rise, fill only every other muffin cup. If you have two muffin pans, use both to bake the full batch at once. If you only have one pan, bake in batches and let the pan cool between batches.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet ingredients. In a large bowl, whisk together the melted butter, sugar, and oil until smooth. Add the eggs and whisk until well combined. Stir in the Greek yogurt, milk, and vanilla.
- Bring the batter together. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Add the blueberries. In a small bowl, toss the blueberries with 1 tablespoon flour, then gently fold into the batter. Let the batter rest for 10 minutes.
- Fill the muffin pan. Use a large cookie scoop to divide the batter evenly into the prepared muffin pan, filling only every other muffin cup. Fill each cup close to the top. If using two muffin pans, divide the batter between both pans. If using one pan, bake in batches. Sprinkle generously with turbinado sugar.
- Bake the muffins. Bake for 18 to 24 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and serve. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
