Description
These Greek Yogurt Blueberry Muffins are a wholesome and delicious treat combining the tangy creaminess of Greek yogurt with juicy blueberries. Made with a blend of all-purpose and whole wheat flours, they offer a tender crumb with a subtle hint of cinnamon and orange juice for added zest. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup orange juice
- 8 ounces Greek yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
Additional Ingredients
- 1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour
Instructions
- Combine dry ingredients: In a large bowl, thoroughly mix together all the dry ingredients including the all-purpose flour, whole wheat flour, sugar, baking soda, ground cinnamon, and salt. Ensuring these ingredients are well combined helps achieve an even distribution of flavor and leavening.
- Prep: Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin pan by greasing it and lining each cup with muffin liners to prevent sticking and facilitate easy removal.
- Combine wet ingredients: In a separate bowl or large measuring jug, whisk together the orange juice, Greek yogurt, vegetable oil, vanilla extract, and egg until the mixture is smooth and uniform.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold the two together just until combined — avoid overmixing to maintain a tender muffin texture.
- Fold in the berries: Toss the blueberries in a tablespoon of flour to prevent them from sinking. Fold them carefully into the batter 2-3 times, ensuring they are evenly distributed without breaking.
- Scoop into muffin pan: Divide the batter evenly among the prepared muffin cups, using a cookie scoop or spoon to keep the process neat and uniform.
- Bake: Place the muffin pan in the oven and immediately reduce the temperature to 400°F (205°C). Bake for 5 minutes, then without opening the oven, reduce the temperature further to 360°F (182°C). Continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack to cool completely. This ensures the muffins set properly and are easier to handle.
Notes
- Do not overmix the batter to avoid tough muffins.
- Tossing blueberries in flour prevents them from sinking to the bottom during baking.
- Using a cookie scoop helps portion the batter evenly for consistent muffin sizes.
- Ensure your oven maintains accurate temperatures for best results.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw before adding to batter.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.
