Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of granulated sugar or honey
- ¾ cup of Greek yogurt (full-fat or low-fat)
- 2 large eggs
- ¼ cup of milk or almond milk
- 1 teaspoon of vanilla extract
- 1 cup of fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Gently fold in the blueberries, ensuring even distribution throughout the batter.
- Spoon the batter into the muffin tin, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool briefly, then transfer to a wire rack. Serve warm or at room temperature, optionally drizzled with honey or topped with Greek yogurt.
Notes
- Use fresh blueberries for the best flavor and antioxidants.
- Reduce sugar or honey for a lighter version.
- Add chopped nuts or cinnamon for extra flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Freeze individually wrapped for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg