Craving a sweet treat that’s not only delicious but also packed with protein and probiotics? These blueberry yogurt muffins are the answer.
Made with wholesome ingredients like Greek yogurt and bursting with juicy blueberries, they’re a guilt-free indulgence you can enjoy any time of day. Plus, the recipe is surprisingly simple, making it perfect for both seasoned bakers and kitchen novices alike.
Makes 12 servings
Ingredients
1¾ cups (240 grams) cake flour
½ teaspoon baking soda
3 tablespoons unsalted room-temperature butter
⅔ cup (133 grams) sugar
2 large eggs
½ tablespoon vanilla extract
1¼ cups (283 grams) low-fat plain Greek yogurt
¾ cup (109 grams) fresh or frozen blueberries
¼ cup (30 grams) all-purpose flour, to toss with blueberries
Instructions
- Preheat oven to 375°F/190°C. Line 12 muffin tin cups with silicon muffin liners or spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour and baking soda and set aside.
- In a large bowl, cream butter and sugar with a hand mixer on medium speed for about 2 minutes.
- In a small bowl, beat eggs and vanilla with a whisk. Then add egg mixture to butter/sugar mixture and mix to combine. Add yogurt and then flour mixture. Combine with hand mixer on low speed for about 1 minute.
- In a small bowl, toss blueberries with flour until blueberries are just coated.
- Gently fold blueberries into batter with a spatula. Then spoon batter into muffin tins, leaving each about ¾ full.
- Bake 16 to 18 minutes, or until a toothpick inserted into the center comes out just clean. Let cool in a pan another 2 minutes before transferring to wire rack to cool completely. Store in the fridge 2 to 3 days or in the freezer up to 30 days.
Per serving: 183 calories | 5 grams protein | 31 grams carbs | 4 grams fat
Related: Blueberry Lemonade Smoothie
