Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together Greek yogurt, milk, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Store muffins in an airtight container for up to two days at room temperature or five days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg