Made simply with wholesome ingredients, these Greek Yogurt Blueberry Muffins are tender and moist. Using wild blueberries and a touch of almond flour, these muffins are the perfect start to the day. I always use frozen wild blueberries for this recipe (do not defrost them), but fresh is fine too. Want to use regular blueberries? Go for it!
- 2 cups (240 grams) all-purpose flour, divided
- 3/4 cup (75 grams) almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch kosher salt
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (110 grams) unsalted butter, melted and slightly cooled (see note)
- 1/2 cup (130 grams) plain greek yogurt
- 1-1/2 cups (210 grams) wild blueberries (frozen or fresh)
- Preheat the oven to 350ºF and place parchment paper liners in a 12 cup muffin tin (see note for extra big and tall muffins)
- Add 210 grams of flour (about 1-¾ cups), almond flour, baking powder, baking soda and a pinch of salt to a medium bowl and whisk together until fully combined and no lumps of almond flour remain.
- Add the granulated sugar, eggs, melted butter, vanilla extract, and greek yogurt into a separate large bowl and whisk together until combined.
- Add the dry ingredients into the wet ingredients and gently fold them in, until they are nearly combined, with some white streaks of flour left.
- Toss the remaining 30 grams (¼ cup) of flour with the wild blueberries in a bowl and then fold that mixture into the muffin batter until just barely combined. Do not overmix.
- Scoop ¼ cup batter into each paper muffin liner.
- Sprinkle about 2 teaspoons of coarse sugar on top of each.
- Bake in the preheated oven for about 22 minutes or until a toothpick inserted in the middle comes out clean. If the muffin edges are browning unevenly, rotate the pan halfway through baking.
- Let cool slightly before serving.
Weighing your flour is the most accurate way to measure. If you aren’t going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
You can switch out the melted butter for light olive oil.
Want extra big and tall blueberry muffins? Check out the abovementioned paragraph about scooping the muffins with extra batter and spacing them out on two muffin trays.
Leftover blueberry muffins can be stored at room temperature, lightly covered for 1 day. They get more moist as time goes on.
Keywords: Greek Yogurt Blueberry Muffins