Greek Yogurt Blueberry Muffins
This is a very flexible muffin recipe that works well with whole milk Greek yogurt. The yield will change a bit depending on how generous you are with the blueberries and how high you pile the batter.
Servings 8 muffins
Calories 187kcal
Cost 5
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.
Notes
Thaw the blueberries and pat dry. They will probably bleed into the batter a little
Nutrition
Serving: 1muffin | Calories: 187kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g