Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons Greek yogurt
- 6 tablespoons milk or buttermilk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups plus 2 tablespoons all-purpose flour
- 2 cups blueberries, fresh or frozen
- Turbinado sugar for topping (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a muffin tin with paper liners and lightly grease them.
- In a large bowl, whisk together melted butter and sugar until smooth.
- Add eggs one at a time, mixing well. Stir in vanilla, Greek yogurt, and milk.
- Add 2 cups of flour, baking powder, and salt. Gently fold until just combined.
- Toss blueberries with remaining 2 tablespoons of flour and fold into batter carefully.
- Divide batter among muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if desired.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 15 minutes or until golden and springy to the touch.
- Let muffins cool for at least 15 minutes before serving.
Notes
- Swap Greek yogurt with sour cream if needed.
- Add lemon zest or streusel topping for extra flavor.
- Use whole wheat flour for a heartier version.
- Frozen blueberries work well; just mix in gently to avoid streaking.
- Store in an airtight container at room temperature or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
