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Close-up of a blueberry muffin, one cut in half revealing juicy blueberries and fluffy cake, part of cake ideas recipes meal prep.

Blueberry Muffins

These blueberry muffins are a delicious and easy-to-make treat. They are perfect for meal prep and can be enjoyed as a healthy snack or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 272
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Cake flour or white whole wheat flour can also be used.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup sugar Heaped
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 large eggs Lightly beaten
  • 0.67 cup oil Canola or light olive oil recommended.
  • 1 cup Greek yogurt Authentic Greek yogurt preferred.
  • 0.25 cup milk Adjust amount as needed for batter consistency.
Add-ins
  • 1.5 cups blueberries
  • extra sugar For sprinkling, optional.

Equipment

  • Muffin pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 375F (190C). If using a conventional oven, increase the temperature to 400F (205C).
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
  3. In a separate bowl or jug, whisk together the eggs, oil, Greek yogurt, and milk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. If the batter seems too thick, add a little more milk until it reaches a thick but not dry consistency.
  5. Spoon the batter into muffin liners placed in muffin pans, filling them almost to the top. If desired, sprinkle a little extra sugar over the tops. Bake for 17 to 20 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
  6. Let the muffins cool on a wire rack before storing them in an airtight container.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 28mgSodium: 65mgPotassium: 183mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 1.8mgCalcium: 77mgIron: 1.5mg

Notes

These muffins are not overly sweet. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe yields 12 to 14 muffins, depending on the size of your muffin cases. For mini muffins, bake for 10 to 13 minutes. The batter consistency can vary based on the yogurt used; add a little more milk if it seems too thick. Baking time may vary for larger muffins. You can substitute whole wheat flour or dairy-free yogurt. Almond flour is not recommended for this recipe.

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