Get ready to transform your breakfast routine with these heavenly Blueberry Greek Yogurt Muffins that are about to become your new obsession! Imagine biting into a perfectly tender, golden muffin bursting with juicy blueberries and packed with protein-rich Greek yogurt. These aren't just any ordinary muffins – they're a guilt-free indulgence that combines wholesome whole wheat flour with the creamy richness of Greek yogurt, creating a breakfast treat that's both delicious and nutritious.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, mix Greek yogurt, milk, eggs, and melted butter until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little additional sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Temperature Matters: Ensure all your ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- Don't Overmix: The key to tender muffins is minimal mixing. Stop stirring as soon as the ingredients are just combined – a few lumps are perfectly okay!
- Blueberry Hack: Toss your blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
- Fresh vs. Frozen: Both fresh and frozen blueberries work great. If using frozen, don't thaw them first to prevent color bleeding.
- Storage Tip: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Customization: Feel free to add a sprinkle of lemon zest or a dash of cinnamon to elevate the flavor profile.
- Topping Options: For extra texture, consider adding a streusel topping or a sprinkle of coarse sugar before baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 7g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
