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, whisk together the eggs, oil, Greek yogurt, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. If the batter seems 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, filling 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 intentionally less sweet than typical bakery versions. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe yields 12 to 14 muffins, but the exact number can vary based on the size of your muffin cases. For mini muffins, reduce the baking time to 10-13 minutes. The batter consistency can vary depending on the yogurt brand; add a little more milk if it seems too dry. If making larger muffins, they may require an additional 5-10 minutes of baking time. You can substitute whole wheat flour or dairy-free yogurt. This recipe can also be adapted into a blueberry loaf by baking in a lined loaf pan for about an hour at a slightly lower temperature (reduce by 50F/10C), covering with foil if the top browns too quickly. You can replace blueberries with other berries or chopped fruit.