Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 tablespoons avocado oil, or vegetable/canola oil
- 2 large eggs, at room temperature
- 3/4 cup plain Greek yogurt, at room temperature
- 1/4 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- 1 tablespoon flour, for coating the berries
- 1/4 cup turbinado sugar, for sprinkling on top
Instructions
- Preheat oven to 375°F and prepare the muffin pan with liners or grease lightly.
- In a bowl, whisk the flour, baking powder, baking soda, and salt together.
- In a separate bowl, mix the melted butter, sugar, and oil until smooth. Stir in the eggs, Greek yogurt, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined—avoid overmixing.
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter. Allow the batter to rest for 10 minutes.
- Divide the batter evenly into the muffin cups, filling only every other one. Sprinkle with turbinado sugar.
- Bake for 18 to 24 minutes, or until golden and a toothpick comes out clean when inserted in the center.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
For a taller rise, bake every other muffin cup if using a single pan.
Cooling the muffins on a wire rack prevents sogginess from steam.
Frozen blueberries can be used directly; don’t thaw them.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.