Karen's Blueberry Yogurt Muffins

Bursting with juicy blueberries and the creamy tang of Greek yogurt, Karen's Blueberry Yogurt Muffins are a delightful treat that strikes the perfect balance between moist and fluffy. These bakery-style muffins are made with simple pantry staples and come together in just 15 minutes of prep time, making them an ideal choice for busy mornings or last-minute baking projects. The secret to their tender crumb lies in the combination of yogurt and melted butter, while a touch of vanilla adds irresistible warmth. Each bite is packed with sweet blueberries, lightly coated with a dusting of flour to ensure even distribution throughout the batter. Perfect as a grab-and-go breakfast, a brunch centerpiece, or a snack anytime, these muffins are easy to make and impossible to resist. Get ready to enjoy bakery-quality muffins right from your home kitchen!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 cup Plain Greek yogurt
• 0.25 cups Milk
• 0.5 cups Unsalted butter, melted and cooled
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh blueberries
• 1 teaspoon All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a medium mixing bowl, combine the Greek yogurt, milk, melted butter, egg, and vanilla extract. Whisk until smooth and well blended.

Step 4

Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together with a spatula or spoon until just combined. Do not overmix; the batter should be slightly lumpy.

Step 5

In a small bowl, toss the blueberries with 1 teaspoon of flour to prevent them from sinking to the bottom of the muffins during baking.

Step 6

Gently fold the floured blueberries into the batter, being careful not to crush them.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy your homemade blueberry yogurt muffins!

Nutrition Facts

Serving size	(1109.9g)

Amount per serving	% Daily Value*
Calories	2761.1

Total Fat 112.9g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 2.2g
Cholesterol 507.8mg	0%
Sodium 1718.3mg	0%
Total Carbohydrate 384.6g	0%
Dietary Fiber 12.0g	0%
Total Sugars 185.4g
Protein 60.6g	0%

Vitamin D 80.6IU	0%
Calcium 455.9mg	0%
Iron 12.8mg	0%
Potassium 976.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 8.7%

Carbs: 55.0%