Soft & Fluffy Greek Yogurt Blueberry Muffins
Soft & Fluffy Greek Yogurt Blueberry Muffins are tender, moist, and full of light and refreshing flavours. Use just one bowl, bake for 20 minutes, and you've got yourself a great snack!
There is nothing better than a fresh baked good as a snack that's bursting with flavours of tangy buttermilk, creamy yogurt, refreshing blueberries, and buttery batter.
If you're looking for an easy snack to make for the week or an addition to your weekend brunch, these moist (sorry, I know some hate that word), flaky muffins are just the thing you need.
Greek Yogurt Blueberry Muffins
Yield: 16 muffins
Prep time: 10 minutes
Cook time: 20 minutes
2/3 cup unsalted butter, melted
1 1/4 cup granulated sugar
2 large eggs, room temperate
1 teaspoon vanilla extract
1/2 cup greek yogurt (see notes)
2/3 cup buttermilk
2 1/2 cups all purpose flour
4 teaspoon baking powder
1/2 teaspoon salt
2 cups blueberry, fresh or frozen
Preheat oven to 425 degrees F. Grease 16 standard size muffin tins and link with cupcakes liners (optional). You'll need two muffin tins or bake in batches. Set aside.
In a large bowl combine the melted butter and sugar until well-combined. Add the eggs one at a time and whisking together with the butter and sugar. Add the greek yogurt, buttermilk, and vanilla extract.
Add all the flour, saving 1 tablespoon for the blueberries, baking powder, and salt. Mix until just combined. Coat the blueberries in a separate bowl with the remaining tablespoon of flour. Fold the blueberries into the batter, mixing only until combined. You don't want to overmix!
Using a measuring cup or a large cookie scoop, scoop the batter into the prepared muffin tins, filling to about 3/4 full.
Bake for 5 minutes at 425 degrees, then turn the temperature down to 375 degrees and bake for an additional 15 minutes or until muffins are golden brown and spring back to the touch.
Remove from the oven and allow to cool on a cooling rack before eating.
Butter: most muffin recipes use oil; however, the melted butter in this recipe really allows the muffins to get more flaky, tender muffin.
Greek Yogurt: this can be substituted with sour cream or plain yogurt if that's what you have handy. This allows the muffins to lock in some moisture.
Buttermilk: If you don't have buttermilk, just create your own mixture with 1 tablespoon of vinegar or lemon juice per cup of milk (so a bit less that a tablespoon for this specific recipe).
I suggest you try these out the next time you want a light, fluffy, easy recipe! So good!