Description
Enjoy these protein-packed Greek yogurt blueberry muffins. They are a delicious and healthy treat.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup sugar
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ⅔ cups oil
- 1 cup Greek yogurt
- ¼ cup milk
- 1½ cups blueberries
- extra sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 375F/190C (convection) or 400F/205C (conventional).
- Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a little more milk if the mixture seems too thick.
- Spoon the batter into muffin cases placed in muffin pans. Fill almost to the top. Sprinkle a little extra sugar over the top, if you like.
- Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the center comes out clean.
- Cool on a wire rack, then store in an airtight container.
Notes
- Cake flour can be used.
- White whole wheat flour can substitute all-purpose flour.
- Any oil is fine. Canola or light olive oil are recommended.
- Authentic Greek yogurt is preferred.
- Adjust milk amount based on yogurt brand.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg