Greek Yogurt Blueberry Muffins
Delicious Greek Yogurt Blueberry Muffins that taste straight out of a bakery.
Equipment
- muffin tin
- Mixing Bowls
- whisk
- Rubber Spatula
Ingredients
- 1 cup plain whole milk greek yogurt
- ⅓ cup olive oil or neutral flavored cooking oil
- 2 units eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup sugar
- 1 ¾ cups all-purpose flour
- 1 cup blueberries rinsed and patted dry
Instructions
- Whisk together the flour, salt, baking soda, and baking powder.
- In a separate bowl, whisk the eggs, then add the olive oil, vanilla, lemon zest, Greek yogurt, and sugar until combined.
- Fold the dry ingredients into the wet until just combined using a rubber spatula, then fold in the blueberries gently.
- Line a muffin tin with parchment paper liners (or spray regular liners with cooking spray). Distribute the blueberry muffin batter evenly into the cups.
- Bake the greek yogurt blueberry muffins at 350 degrees for 20-22 minutes, until a toothpick inserted comes out clean.
- Allow the muffins to cool completely, then store leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
Nutrition
Serving: 1muffinCalories: 199kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 28mgSodium: 147mgPotassium: 65mgFiber: 1gSugar: 14gVitamin A: 48IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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