Blueberry Yogurt Muffins
These blueberry yogurt muffins are soft, moist, and so easy to make. Perfect for breakfast, lunchboxes, or a quick snack. Sweetened naturally and full of fruity flavor!
Ingredients
Dry Ingredients
- 1½ cups white whole wheat flour or ¾ cup each whole wheat and all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole-milk blueberry yogurt or plain Greek or regular yogurt
- ¼ cup honey or maple syrup
- ¼ cup unsalted butter melted and slightly cooled
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
Add-ins
- 1 cup blueberries fresh or frozen
- 1 tablespoon fresh lemon zest optional; or 1 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin tray with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the melted butter, eggs, yogurt, honey, and vanilla until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, and salt. Slowly add to the wet ingredients. Stir just until combined.
- Gently fold in the blueberries and lemon zest (or cinnamon). Don’t overmix.
- Divide the batter into the muffin tray, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean. Cool for 5 minutes in the tray, then transfer to a rack.