Ingredients
Scale
- 1 cup fresh blueberries (washed and dried)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup plain yogurt
- ¼ cup unsalted butter (melted)
- 1 tsp vanilla extract
Instructions
- Rinse 1 cup of fresh blueberries under cold water and gently pat dry.
- In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of sugar, 2 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt, stirring together.
- In another bowl, whisk together 1 large egg, ½ cup of yogurt, ¼ cup of melted butter, and 1 tsp of vanilla extract until smooth. Fold in the dry mixture and blueberries gently.
- Preheat oven to 375°F (190°C). Line a muffin tin and fill each cup with the batter. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Freeze in a zip-top bag for up to 3 months, thaw and reheat for the best taste.
- These muffins can be enjoyed warm or at room temperature, and pair well with butter or honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg