Yogurt Blueberry Muffins

I made these today, using my homemade yogurt I made in the Instant Pot. You can use any kind you wish, greek, or regular plain, They are so yummy and super moist

What you need
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup of sugar
4 tablespoons unsalted butter, melted and slightly cooled
1-1/4 cup of yogurt
1-1/2 cups frozen or fresh blueberries (I used frozen)
Non-stick cooking spray

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together flour, baking powder, and salt. Add in blueberries and toss to combine.

In a separate medium mixing bowl, whisk egg for about 20 seconds until it becomes lighter in color and slightly frothy.
Add sugar to the egg and whisk to combine. Then add in butter and whisk to combine. Add yogurt, whisking until just combined.

Pour the wet ingredients into the dry ingredients, and gently fold until just combined.

Spray a 12 muffin tin with non-stick cooking spray. Divide the batter evenly, and bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Allow to cool for 1 minute, then invert the muffins on a wire rack to cool for a few more minutes.

Keep an airtight container for up to 1 week or you can freeze them as well 

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Lisa Walker

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