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Blueberry Yogurt Muffins

Deliciously fluffy and moist muffins bursting with fresh blueberries and creamy yogurt, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain yogurt
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Fruits
  • 1 cup blueberries (fresh or frozen) Frozen blueberries may be used without thawing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until the mixture is well combined and slightly frothy.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
  4. Gradually add the dry ingredients to the wet mixture. Stir gently just until combined—don’t overmix!
  5. Fold in the blueberries carefully to avoid crushing them.
  6. Fill the muffin cups about 2/3 full with the batter, ensuring an even distribution.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool for a few minutes before enjoying!

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can also be frozen for later use.