These Greek yogurt blueberry muffins are the lightest, fluffiest and most versatile blueberry muffins ever! They’re pretty low in calories, and they couldn’t be easier to make – just throw the wet ingredients into the dry, stir, and bake!
INGREDIENTS
- 2½ cups all-purpose flour plain flour Cake flour also works. You can substitute some or all for white whole wheat flour if you like.
- 1 tablespoon baking powder
- ½ teaspoon baking soda bicarbonate of soda
- ½ cup sugar (heaped)
- ½ teaspoon salt
- 2 large eggs lightly beaten
- ⅔ cups oil (I use either canola or light olive oil, but any oil is fine.)
- 1 cup Greek yogurt I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
- ¼ cup milk (Actually, ¼ to ½ cup. The mixture should be quite thick, but if it’s dry add a little more milk.)
- 1½ cups blueberries
- extra sugar for sprinkling (optional)
INSTRUCTIONS
- Preheat the oven to 190C/375F.
- Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.2½ cups all-purpose flour,1 tablespoon baking powder,½ teaspoon baking soda,½ cup sugar,½ teaspoon salt
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.2 large eggs,⅔ cups oil,1 cup Greek yogurt,¼ cup milk
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
- Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.extra sugar
- Cool on a wire rack, then store in an air tight container.
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