Easy Greek Yogurt Blueberry Muffins
These light and fluffy blueberry muffins are a perfect breakfast treat that you can feel good about eating.
dailyrecipesbook.comThere is nothing quite like the smell of fresh muffins baking in the oven on a slow weekend morning. These blueberry muffins are a household favorite because they stay incredibly soft thanks to the Greek yogurt and coconut oil.
My secret to getting the best flavor is to toss the blueberries in a little bit of flour before folding them into the batter. This trick keeps them from sinking to the bottom while the muffins are baking in the oven.
Ingredients
- 2 cups all purpose flour
- 1/2 cup Greek yogurt
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and line a standard muffin tin with paper liners.
- 2
Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.
- 3
In a separate bowl, mix the Greek yogurt, melted coconut oil, honey, eggs, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- 5
Lightly dust the blueberries with a tablespoon of flour, then fold them into the batter carefully.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
๐ก Tips
Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to two months and thaw them in the microwave for a quick morning snack.
Made this recipe? Let us know how it went.
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