Get ready to indulge in a delightful treat that will elevate your breakfast game to new heights! These Secret Ingredient Greek Yogurt Blueberry Muffins are not just your average muffins; they are a deliciously moist and fluffy experience that will leave your taste buds singing. With the creamy goodness of Greek yogurt and the burst of fresh blueberries in every bite, these muffins are perfect for a quick breakfast or a sweet snack. Plus, the secret ingredient adds a unique twist that will have everyone asking for your recipe. Don’t miss out on discovering how to whip up these mouthwatering muffins in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup Greek yogurt
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of Greek yogurt and 1/2 cup of sugar. Use a whisk or an electric mixer to blend them together until the mixture is smooth and creamy.
- Add 2 eggs and 1 teaspoon of vanilla extract to the yogurt and sugar mixture. Continue to whisk until the eggs are fully incorporated and the mixture is well combined.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This will help to aerate the flour and ensure an even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in 1 cup of fresh blueberries into the batter, being cautious not to break the berries to avoid staining the batter blue.
- Using a scoop or spoon, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Secret Ingredient Greek Yogurt Blueberry Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use Room Temperature Ingredients: For the best texture, ensure your eggs and Greek yogurt are at room temperature before mixing. This helps create a smoother batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so it’s okay if there are a few lumps!
- Fresh vs. Frozen Blueberries: While fresh blueberries are ideal, you can use frozen ones if needed. Just be sure to add them directly from the freezer to prevent them from bleeding into the batter.
- Customize Your Muffins: Feel free to add a sprinkle of lemon zest for a refreshing twist or substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Check for Doneness: Ovens vary, so start checking your muffins around the 20-minute mark. They’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed for a quick treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 45mg
