Nothing can beat the tastiest Blueberry Greek Yogurt Muffins ever. You can never have too many blueberry muffins on your table.
If you are planning to surprise your loved ones with a sweet dessert that can easily and quickly saves. Almost simple and plain muffins with blueberries and Greek yogurt. For more than half an hour on the your table!
Good morning! What do you say about Blueberry Muffins for breakfast? I don’t know about you, but I am in the mood for a muffin… They are absolutely bursting with flavorful berries. The smell of Blueberry Muffins spread through the kitchen again. Wonderful muffins bursting with berries are a perfect way to start the day, or enjoy them with an afternoon cup of tea.
Like one of your favorite recipes Chocolate Chip Muffins – they are simple, quick, delicious and great for a cup of coffee for breakfast. For some cookies this type are quite juicy and long remain fresh. Sometimes I use dark chocolate with over 70% cocoa parts, sometimes white, which goes well with blueberries. Muffins will remain fresh and juicy and the second day, though, I do not believe that it will live so much Healthy muffins are perfect for a quick breakfast on the go. Here is a great recipe day.
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional - Sanding sugar or crumbs, for sprinkling
- Preheat oven to 425 F degrees and line a standard muffin tin with baking cups.
- Place flour, baking powder, and salt in a large bowl and whisk to combine. Fold in blueberries and set aside.
- Place egg, vanilla extract, sugar, and Greek yogurt in a small bowl and stir until well combined. Add melted butter in increments, while whisking, to temper the egg
- Pour half of the liquid mixture into the dry ingredients and gently fold it in. Pour remaining liquid and fold until just combined. It will be very thick.
- Using a 1/4-cup scoop, place batter in each muffin tin. Sprinkle each muffin top with sanding sugar or crumbs.
- Bake at 425 degrees for 5 minutes, then lower the temperature to 350 degrees and bake for 25 minutes, just make sure you get them out as soon as a toothpick comes out clean. If you're using frozen berries it will take about 5-10 minutes longer.
Put them in a sealed container while they're still warm so the stay really moist.
Adapted from www.food-mouth.com