Greek Yogurt Blueberry Muffins

These Greek Yogurt Blueberry Muffins offer a delightful blend of flavors that are great for breakfast or as a snack. Crafted with tangy Greek yogurt and juicy blueberries, they boast a moist texture with a hint of lemon zest. Greek yogurt contributes a creamy texture and a protein boost, while the blueberries add a refreshing burst in every bite. Whether enjoyed warm from the oven or as a convenient snack, these muffins are certain to satisfy with their wholesome taste and texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup Greek yogurt
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 Tbsp lemon zest
• 1 cup fresh blueberries
• 1 Tbsp flour

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, mix the Greek yogurt, vegetable oil, vanilla extract, and lemon zest until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid over-mixing to keep the muffins tender.
5. In a small bowl, toss the fresh blueberries with 1 Tbsp of flour to coat them lightly. This helps prevent the blueberries from sinking during baking.
6. Carefully fold the flour-coated blueberries into the muffin batter.
7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Store any leftovers in an airtight container at room temperature for up to 3 days.

Keywords: Muffins, Breakfast, Baking, Snack, American

Spice Rack: Vanilla Extract, Lemon Zest

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