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A stack of golden brown Blueberry Yogurt Muffins bursting with fresh berries on a wire cooling rack.

Blueberry Yogurt Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 210
Ingredients Method

Ingredients
  

  • 1.5 cups all -purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon sal t
  • 1 cup plain Greek yogurt
  • 0.5 cup vegetable oil
  • 2 large egg s
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gently stir the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Fold the blueberries carefully into the batter.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.