Blueberry muffins made with Greek yogurt make these packed with protein for an everyday breakfast or snack on the go
Keyword: Breakfast, Muffins
Author: Eva Bakes
3/4cupsour cream or plain Greek yogurtI used Chobani 0%
1/2teaspoongrated lemon zestI omitted because I didn’t have any lemons
1 and 1/2cupsall-purpose flour
1 and 1/2teaspoonsbaking powder
3/4cupblueberriesfresh or frozen (if frozen, do not defrost or thaw)
Preheat your oven to 375°F.
Either 1) line a muffin tin with 9 or 10 paper liners or 2) spray a standard muffin tin generously with a nonstick spray (I chose a third option and used my silicone muffin tin. I did not spray it).
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using handheld mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg until it is fully incorporated. Then add the yogurt and lemon zest.
In a separate medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Add half the dry mixture into the wet mixture and mix until just combined. Add the remaining dry ingredients into batter and beat until the flour disappears – do not overmix.
Turn off the mixer and gently fold in your blueberries by hand using a rubber spatula or a wooden spoon. The batter will be very thick and resemble cookie dough.
Evenly distribute the batter into the prepared muffin tins or liners and fill them about 3/4 full. If you have an ice cream scoop, it would be helpful to use here. I used my medium cookie scoop and portioned about 1 and 1/2 scoops per muffin tin.
Bake in your preheated oven for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Remove from the oven and allow the muffins to cool before devouring.
Muffins will store in an airtight container at room temperature for several days. They can also be stored in the freezer for several weeks and reheated as desired.