These muffins were a happy accident – the recipe allowed substituting yogurt for milk, but it became pretty obvious as I tried to mix wet and dry that they didn’t mean greek yogurt. Some extra milk and a few other tweaks made a yummy, moist muffin that I would make again and again, even if it weren’t packed with extra protein.
Oh, and did I mention filling? I have a weakness for muffins – I can go through half a batch and be ready for more. But this morning I had one of these, split another with my daughter, and I am full. Must be the magic of greek yogurt.
Greek Yogurt Blueberry Muffins
2 cups all-purpose flour
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 large egg
3 tbsp vegetable oil
2 tsp vanilla
1 cup fat free greek yogurt
3/4 cup milk
1 1/2 cups frozen* blueberries
Preheat the oven to 400°F. Grease 12 muffin cups.
Mix the wet and dry in separate bowls, then add the wet to the dry and blend with as few strokes as possible. Fold in the blueberries. Bake for 15-17 minutes, until a knife inserted into the center of a muffin comes out clean.
* If you use fresh berries, be sure to adjust the baking time.
Enjoy! I can’t wait to convert more baking recipes to use greek yogurt.
Do you have any yummy greek yogurt recipes? Please share! And do let me know how you like these!