Blueberry Muffins with Greek Yogurt
Not only does substituting Greek yogurt for some of the fat add a healthy twist on a breakfast classic, it adds a lovely flavor and texture. Sweet, moist, and scrumptious, this recipe will have you reaching for seconds!
AuthorLeah ClapperCategoryBreakfast, Recipes
Ingredients
Directions
Preheat oven to 400 degrees F
Line a standard muffin tin with 8 paper liners, fill remaining cups halfway with water
Whisk together flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl
Add Greek yogurt, vegetable oil, egg, and vanilla to a measuring jug, then fill to the 1 cup line with milk. Whisk to combine.
Mix wet ingredients into dry mixture - the batter will be quite thick
Add blueberries then divide batter between 8 muffin cups
Sprinkle a bit of sugar on each muffin
Bake for 20 minutes (until a toothpick comes out clean)
Immediately transfer muffins to a cooling rack
Enjoy or freeze for later!
Ingredients
Directions
Preheat oven to 400 degrees F
Line a standard muffin tin with 8 paper liners, fill remaining cups halfway with water
Whisk together flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl
Add Greek yogurt, vegetable oil, egg, and vanilla to a measuring jug, then fill to the 1 cup line with milk. Whisk to combine.
Mix wet ingredients into dry mixture - the batter will be quite thick
Add blueberries then divide batter between 8 muffin cups
Sprinkle a bit of sugar on each muffin
Bake for 20 minutes (until a toothpick comes out clean)
Immediately transfer muffins to a cooling rack
Enjoy or freeze for later!
