Blueberry Yogurt Muffins
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These blueberry yogurt muffins are my go to when I want something wholesome and delicious without spending hours in the kitchen. Greek yogurt keeps them incredibly moist while adding extra protein, and the fresh blueberries burst with antioxidants in every bite. What I love most is how quickly they come together, taking just fifteen minutes of prep before they're in the oven. The lemon zest adds a bright note that makes these feel a little fancy, even though they're simple enough for a busy weeknight. Honey gives them natural sweetness, and they're budget friendly too since most of these ingredients are probably already in your pantry.
Ella x
Ingredients
- 280 gall-purpose flour
- 200 mlgreek yogurt(plain, unsweetened)
- 200 gfresh blueberries
- 2eggs(large)
- 80 mlhoney
- 60 mlcoconut oil(melted)
- 8 gbaking powder
- 2 gsea salt
- 5 mlvanilla extract
- 5 glemon zest
Detail level
Instructions
- 1
Preheat your oven to 190°C and line a muffin tin with paper cases or lightly oil the cups.
Tip: Having everything at room temperature helps the batter mix more evenly.
- 2
In a large bowl, whisk together the eggs and honey until light and fluffy, about 2 minutes.
- 3
Stir in the Greek yogurt, melted coconut oil, vanilla extract, and lemon zest until well combined.
Tip: The mixture should be smooth with no lumps of yogurt remaining.
- 4
In a separate bowl, whisk together the flour, baking powder, and sea salt.
Tip: Sifting the dry ingredients helps eliminate lumps and distributes the baking powder evenly.
- 5
Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Tip: A few lumps in the batter are fine and will result in a more tender muffin.
- 6
Gently toss the blueberries with 1 tablespoon of flour to prevent sinking, then fold them into the batter.
Tip: Coating the berries keeps them suspended throughout the muffins rather than settling to the bottom.
- 7
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 8
Bake for 22 to 25 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
Tip: Overbaking will dry out the muffins, so check a minute or two early if your oven runs hot.
- 9
Allow the muffins to cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely.
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