Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease your muffin tins or line them with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside.
- In another medium bowl, whisk the eggs until they turn a light color. Gradually add the sugar and continue to whisk until blended.
- Slowly drizzle in the melted butter while whisking, then mix in the Greek yogurt in two parts until smooth.
Mixing
- Toss the blueberries into the dry flour mixture, ensuring they are coated to prevent them from sinking.
- Gently fold the wet ingredients into the dry mixture until just combined; avoid over-mixing.
- Spoon the mixture into your prepared muffin tin, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 25-30 minutes, or until lightly golden brown. A toothpick inserted into the center should come out clean.
Cooling
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Serve with whipped cream or a fruit salad. Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for a week. For longer storage, freeze wrapped muffins for up to 3 months.