Ingredients
Method
- Preheat the oven to 375°F and grease a 24-cup mini muffin pan with nonstick spray.
- Stir together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Mix the yogurt, eggs, butter, and vanilla in a separate bowl.
- Gently combine the yogurt mixture with the flour mixture.
- Divide the batter into the prepared muffin tin, filling each cup to the edge with approximately 1 1/2 tablespoons. Top each with a few blueberries and press them down slightly.
- Bake for 12 to 14 minutes until the edges are golden brown and a cake tester inserted into the center comes out clean.
- Use a 12-cup muffin pan and bake for 16 to 18 minutes for full-size muffins.
- Remove from the oven and let cool in the pan for 2 minutes. Loosen the edges with a paring knife if necessary, then transfer the muffins to a wire rack to cool completely.
Nutrition
Notes
- Once cooled, store muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- You can stir the berries into the batter, though they have a tendency to sink to the bottom of the muffins (even if tossed in flour first). The way I have it in the instructions is the best way I know to wind up with blueberries throughout the muffins.
- You can use fresh or frozen blueberries, full size or wild blueberries (which are smaller). If you use frozen berries and they start to thaw, the batter may look a little tie-dyed.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter. Or use nondairy milk the batter will be a lot runnier but it will still work.
- Egg-free: Omit the eggs. Add ⅓ cup milk and use ¾ teaspoon baking soda.
- Gluten-free: Use cup for cup gluten-free all-purpose flour.
- Whole-wheat: Sub in whole-wheat flour for the all-purpose in the same amount. Check for doneness on the lower end of the baking time.
- Lower-sugar: Reduce the sugar to ¼ cup if desired.
- Add lemon zest or cinnamon for additional flavor. They’re great plain, but those are nice adds!