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 until it reaches a thick but not dry consistency.
- Spoon the batter into muffin cups, filling them almost to the top. If desired, sprinkle a little extra sugar on top of each muffin.
- 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 less sweet than typical bakery muffins. For a sweeter taste, sprinkle extra sugar on top before baking. This recipe makes 12 to 14 muffins, depending on the size of your muffin cups. For mini muffins, reduce baking time to 10-13 minutes. The batter consistency can vary based on the yogurt used; add a little more milk if it seems too thick. Larger muffins may require an extra 5-10 minutes of baking time. 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 (about 50F/10C lower). You can replace blueberries with other berries or chopped fruit.