Ingredients
Equipment
Method
- Preheat your oven to 375F (190C) for a convection oven, or 400F (205C) for a conventional oven.
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl or jug, whisk together the eggs, oil, Greek yogurt, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. If the batter seems too thick, add a little more milk. The batter should be thick but not dry.
- Spoon the batter into muffin liners placed in muffin pans, filling them almost to the top. Sprinkle with extra sugar if desired.
- Bake for 17 to 20 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
- Let the muffins cool on a wire rack before storing them in an airtight container.
Nutrition
Notes
These muffins are not overly sweet. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe yields 12-14 muffins, but the number can vary based on muffin case size. For mini muffins, bake for 10-13 minutes. The batter consistency can vary depending on the yogurt brand; add a little more milk if it seems too thick. Baking time may vary for larger muffins; check with a skewer if unsure. You can substitute whole wheat flour or dairy-free yogurt. This recipe can also be made into a blueberry loaf by baking in a lined loaf pan for about an hour at a reduced oven temperature. You can substitute blueberries with other berries or chopped fruit.