Ingredients
Equipment
Method
- Preheat your oven to 375F (190C) for a convection oven, or 400F (205C) for a conventional oven.
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl or jug, combine the eggs, oil, Greek yogurt, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries. If the mixture is too thick, add a little more milk. The batter should be thick but not dry.
- Spoon the batter into muffin cases placed in muffin pans. You can fill them almost to the top. If desired, sprinkle a little extra sugar on top.
- Bake for 17 to 20 minutes, or until the muffins are risen, golden, and a skewer inserted into the center comes out clean.
- Cool the muffins on a wire rack, then store them in an airtight container.
Nutrition
Notes
These muffins are not overly sweet. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe makes 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; check with a skewer if unsure. You can substitute ingredients like whole wheat flour or dairy-free yogurt. This recipe can also be made into a blueberry loaf by baking in a lined loaf pan for about an hour at a reduced oven temperature. You can replace blueberries with other berries or chopped fruit.