Greek Yogurt Blueberry Muffins
Greek Yogurt Blueberry Muffins are the best blueberry muffins with perfect texture! Made in one bowl, they are light, fluffy, moist and have extra protein.
Servings: 12 muffins
Calories: 188kcal
Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk I used unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/4 cup mild tasting oil I used avocado oil
- 1 large egg
- 1 lemon zest of
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour + 1 tablespoon for blueberries
- 1 cup fresh or frozen blueberries
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large bowl, add Greek yogurt, milk, maple syrup, oil, egg, lemon zest, vanilla, baking powder, baking soda and salt. Whisk well to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- In a small bowl, toss blueberries with 1 tablespoon of flour and gently fold in the batter.
- Using large cookie scoop, divide batter between 12 openings of a muffin tin.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
- Store: Store in a cool dry place for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Serving: 1muffin | Calories: 188kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 150mg | Fiber: 1g | Sugar: 7g