Ingredients
Scale
- 1 1/2 cups all purpose flour
- 3/4 cups sugar plus more for muffin tops
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/3 cup vegetable oil or other neutral oil
- 1 large egg
- 5.3 oz Greek blueberry yogurt
- 1-2 tablespoons milk as needed
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F and place paper liners in a muffin pan. This recipe yields about 10 regular sized muffins.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set it aside.
- In a separate small bowl, mix together the oil, egg, and blueberry yogurt until they are well combined.
- Pour this mixture into the dry ingredients and stir gently with a fork until just combined. Avoid overmixing. If the batter is too thick, add milk one tablespoon at a time until it reaches a thick batter consistency. Gently fold in the fresh blueberries.
- Scoop the batter into the lined muffin pan, filling each muffin cup evenly. A 1/3 cup cookie scoop works well for this, yielding 10 muffins.
- Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow them to cool in the pan before transferring to a rack.
- Store in an airtight container for up to 3 days at room temperature, or enjoy them right away.
Notes
For a sweeter muffin top, sprinkle additional sugar on top before baking.
Make sure not to overmix the batter to keep the muffins fluffy.
These muffins can be frozen for longer storage; just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 19mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.