Greek Yogurt Blueberry Muffins
These soft and fluffy Greek yogurt blueberry muffins are packed with fresh berries and topped with a sweet cinnamon sugar crumble. Made without any oil, this easy recipe uses full-fat Greek yogurt for a perfectly moist texture and a healthy protein boost.
Equipment
- 12 muffin liners spritzed with cooking spray
- muffin pan
- 2 mixing bowls
- large spoon
- wire cooling rack
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Ingredients
- 2 cups flour spooned and leveled into measuring cup
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) salted butter softened to room temperature
- ½ cup white sugar
- ¼ cup light brown sugar
- ½ cup whole milk plain Greek yogurt at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup 2% milk at room temperature
- 2 large eggs at room temperature
- 1 pint (2 cups) fresh blueberries washed and dried
- ½ cup light brown sugar for the topping
- 1 teaspoon ground cinnamon for the topping
Instructions
- Preheat oven to 400℉. Add liners to muffin pan; lightly spritz liners with cooking spray.
- In a medium mixing bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream softened butter with white and brown sugars. Stir in Greek Yogurt, vanilla, and milk. Add eggs, one at a time. Stir to fully incorporate, but do not overbeat.
- Add flour mixture to the large wet ingredients bowl. Stir until just combined. Batter will be thick and lumpy, which is ok.
- Gently fold in blueberries; stir until just incorporated.
- Using a large spoon, dollop muffin batter into liners. Batter should come close to the top of the liners.
- Mix ½ c brown sugar with cinnamon. Sprinkle this mixture on top of the muffin batter.
- Bake muffins for 18-23 minutes, or until a toothpick comes out clean.*
- Allow muffins to cool in pan for just a few minutes before transferring them to a wire rack to fully cool.
Notes
*Ovens vary. Check for doneness a minute or two before the recipe's suggested baking time, and then every two minutes.
Using room temperature eggs and dairy allows for easier mixing and a smoother batter. If possible, have those ingredients sit out for at least 30 minutes on the counter before you start.
Using paper liners makes it easy to remove the muffins from the tin without sticking, keeping that soft, tender texture intact. For this recipe especially, it's a good idea to lightly spritz the liners with cooking spray first. Because there's no oil in this recipe, there's less fat in the batter, which can cause the muffins to stick to the paper as they cool.
Nutrition
Serving: 1 muffinCalories: 270kcalCarbohydrates: 43gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 362mgPotassium: 103mgFiber: 2gSugar: 26gVitamin A: 308IUVitamin C: 4mgCalcium: 41mgIron: 1mg
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