Fluffy Greek Yogurt Blueberry Muffins
Ingredients
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 6 tbsp plain Greek yogurt
- 1/3 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour + 1 tbsp (for berries)
- 1 1/2 cups blueberries, fresh or frozen
- Turbinado sugar, for topping
Preparation
Preheat oven to 425F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.
In a large mixing bowl, whisk together the melted butter and sugar until combined.
Mix the eggs in one at a time. Add Greek yogurt, buttermilk, and vanilla extract and mix to combine.
Add 2 cups of flour, baking powder, and baking soda to the wet ingredients. Do not overmix; the batter will be lumpy. Fold in the blueberries and 1 tablespoon of flour.
Scoop the batter into the prepared muffin tins and sprinkle with turbinado sugar, if using.
Bake the muffins for 5 minutes at 425F, then lower the oven temperature to 350F and bake for 15-20 minutes, until golden brown and puffy. Remove and cool for 5 minutes in the muffin tin before transferring to a wire rack to continue cooling.
Tips
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to one week.
