Fresh Blueberry and Greek Yogurt Muffins
This recipe is sure to top your "repeat" list. Using yogurt helps create a deliciously soft, dense but light muffin, and fresh or frozen berries add natural sweetness.
Ingredients
- 1 ½ cups fresh or frozen blueberries or other berries
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup sugar
- 2 eggs
- 8 ounces Greek yogurt, plain or vanilla flavored (I prefer plain)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees. Place rack in the center of the oven.
- Generously grease a 12-cup muffin tin or use cupcake liners.
- In the bowl of a stand mixer, mix butter and sugar until incorporated, about 1 minute.
- Add eggs and yogurt and mix on low speed for another minute.
- Add the flour, baking powder, baking soda, and salt all at once. Pulse the batter just until the flour disappears.
- Fold in the berries using a large spoon or spatula.
- Using a 2 ½-inch scoop, evenly distribute the batter into muffin cups.
- Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Let sit on the counter and cool for about 10 minutes, then remove from the pan.
- Freeze any leftovers for a quick breakfast on a busy morning!
Notes
Do not be alarmed - the batter is very thick, similar to cookie dough batter.
Pulsing the batter helps avoid over-mixing, which is important in creating a muffin with perfect texture.
Make sure to FOLD in the fruit so the berries will not be crushed before baking.
Use fresh fruit such as blueberries, blackberries, or marionberries. If you are using frozen fruit, do not thaw before folding into the batter.
Feel free to use up to 3 Tablespoons coconut oil or canola oil instead of butter in this recipe.
We use USA Pan muffin tins and a 2 ½-inch scoop from Orson Gygi.