Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine Greek yogurt, honey, eggs, oil, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry, stirring gently until just combined. Carefully fold in the blueberries.
- Divide batter evenly among muffin cups, filling about 2/3 full. Optionally, top with additional blueberries.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use fresh blueberries for the best flavor; frozen berries work but may require slightly longer baking time.
- Gently fold blueberries to prevent crushing.
- For extra moist muffins, add a spoonful of Greek yogurt on top before baking.
- Transform these into gluten-free by replacing all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg