Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup full-fat Greek yogurt
1/4 cup whole milk
2 tsp vanilla extract
1.5 cups fresh blueberries (or frozen, unthawed)
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 3: In a medium bowl, whisk the melted butter, eggs, Greek yogurt, milk, and vanilla extract until the mixture is smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together gently until just combined; do not over-mix.
Step 5: Gently fold in the blueberries until evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for high domes.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 13-15 minutes or until a toothpick comes out clean.
Step 8: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Using the high-to-low temperature baking method ensures the muffins have tall, professional-looking tops.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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