Print
Ingredients
Scale
- 2 cups All-Purpose Flour (250 grams)
- 3/4 cup Granulated Sugar (150 grams)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Plain Yogurt
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Vegetable Oil
- 1 1/2 Tablespoons Milk
- 1 cup Blueberries (fresh or frozen)
- Optional Topping: Rolled oats or large grain sugar (like Turbinado sugar)
Instructions
- Preheat the oven to 375°F (190°C) and prepare muffin tin with paper liners and nonstick spray.
- Whisk together the all-purpose flour, sugar, baking soda, baking powder, and salt in a large bowl.
- In a smaller bowl, mix the yogurt, egg, vanilla, vegetable oil, and milk until smooth.
- Combine the wet mixture with dry ingredients, stir gently until just combined.
- Fold in the blueberries carefully.
- Scoop batter into muffin tin and optionally top with oats or sugar.
- Bake for 20 to 24 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes before serving.
Notes
Avoid overmixing the batter for a tender texture.
Use frozen blueberries without thawing to prevent color bleeding.
Experiment with different yogurt flavors for variety.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 180
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 25