Greek Yogurt Blueberry Muffins
These greek yogurt blueberry muffins are light and fluffy and make a great snack!
Servings: 12
Ingredients
- 1 cup whole milk plain greek yogurt
- ⅓ cup olive oil
- 2 eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup sugar
- 1 ¾ cups all purpose flour
- 1 cup blueberries rinsed and patted dry
Instructions
- Whisk together the flour, salt, baking soda, and baking powder
- In a separate bowl, whisk the eggs, then add the olive oil, vanilla, lemon zest, Greek yogurt, and sugar until combined
- Fold the dry ingredients into the wet until just combined using a rubber spatula, then fold in the blueberries gently
- Line a muffin tin with parchment paper liners and distribute the blueberry muffin batter evenly into the cups
- Bake the greek yogurt blueberry muffins at 350 degrees for 20-22 minutes, until a toothpick inserted comes out clean
- Allow to cool completely, then store leftovers in an airtight container in the fridge and enjoy within 2-3 days.
Notes
Nutrition
Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 147mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg