Not another muffin recipe, you say? I know. But this one is special! These Greek Yogurt Blueberry Muffins have the softest texture, just the right level of sweetness, and are infinitely changeable. I've lost track of how many times I've made them now, mostly jumping between traditional ap flour and sugar and high fiber muffins made with Fiber Gourmet and allulose.
The picture above shows both kinds of muffins. The three at the top are made with Fiber Gourmet and allulose, while the others are all made with sugar. In addition to flour and sugar, the recipe calls for butter, egg and of course the thick Greek yogurt. I always use the whole milk kind for baking.
The Greek yogurt is most likely responsible for the soft texture. Here's a texture shot of the muffins made with all-purpose flour and sugar.
Lower Calorie Version
And here's the texture of the muffins made with Fiber Gourmet and allulose. As mentioned in my Fiber Gourmet review, those two ingredients seem to work well together because allulose locks in moisture and Fiber Gourmet tries to drink it all up.
Here are some links to Fiber Gourmet flour blend and Durelife allulose. I buy the Durelife brand because it's the best deal, plus it's also very fine and dissolves well in baked goods.
Muffin Tips
Here are a few tips. These are pretty basic muffins, but everybody likes tips.
- Make sure the butter is very soft but not melted. You'll be beating the softened butter and sugar by hand with a scraper. I guess you could use a handheld mixer if you prefer.
- Bring all of the other ingredients to room temperature.
- For the yogurt, you can use plain whole milk Greek yogurt or flavored, but make sure it's very thick. Skry might work well too. Flavored yogurt will add a little extra sweetness -- a good thing here since these aren't super sweet.
- Consider the blueberry amount a suggestion and use more if you want. If using frozen, I suggest thawing and patting dry. You can use them straight out of the freezer, but they might leak more juices into the batter making it less fluffy.
- If sweetening with allulose, bake at a slightly lower temperature since allulose browns quickly. You'll need at least 9 tablespoons. If you're using an allulose blend or a 1:1 sugar sub, you'll only need 6 tablespoons.
- Pile the batter upward and toward the center, but don't overdo it. The muffin batter in the photo below is piled a little too high.
- Citrus goes well with the blueberries, but you can leave it out and use a dash of cinnamon or double the vanilla. I think these would be terrific with chocolate chips.
Muffin Macros
I put the macros for the all-purpose flour and sugar version in the recipe card. If you use Fiber Gourmet and allulose, it brings the calorie count down to 111 each, and these are fairly large muffins!
Recipe
Greek Yogurt Blueberry Muffins
Ingredients
- 1 ¼ cups all-purpose flour or Fiber Gourmet (158 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, softened
- 6 tablespoons sugar or equivalent sweetener or 9 tablespoons pure allulose (80 grams sugar or 115 grams pure allulose)
- 1 large egg
- ½ teaspoon vanilla extract
- ½ tablespoon lemon or orange zest or a pinch of cinnamon
- ½ cup thick Greek yogurt, plain or citrus flavor
- 1 cup fresh blueberries or thawed and drained frozen**
Instructions
- Preheat oven to 400F. Line 8 muffin cups with paper liners. If you are using allulose as your sweeteners, preheat to 375F
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In a mixing bowl, using a heavy duty scraper, beat together the softened unsalted butter and sweetener until creamy. Beat in the egg, vanilla and lemon zest (if using).
- Gradually and very gently fold the flour mixture into the wet mixture with a heavy duty scraper until about halfway blended. Fold in the blueberries and stir until fully blended.
- Fill the muffin cups. Batter should be thick and reach the top, try to pile it toward the center. It should definitely be thick enough to pile and not at all soupy.
- Bake the muffins for about 20-25 minutes or until golden brown on the outside and full baked inside.
Leave a Reply