Hey there, muffin lovers!
Are you in the mood for a sweet treat? I’ve got the perfect recipe for you today!
Introducing my Greek yogurt mini muffins!
They’re soft, fluffy, and packed with flavor. Plus, they’re healthier than your average muffin.
Perfect for breakfast on the go or a snack anytime!
Let’s dive into this yummy recipe!
| Preparation Time | 10-15 minutes |
| Cooking Time | 17-20 minutes |
| Total Time | 27-35 minutes |
| Level of Difficulty | Easy |
Ingredients
For the dry ingredients:
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 2 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
For the wet ingredients:
- 2 large eggs (room temperature, about 70°F for better emulsion)
- 1 cup Greek yogurt (full-fat for a richer texture)
- 2/3 cup canola oil (or other neutral oil like vegetable)
- 1/4 to 1/2 cup milk
For the additions:
- granulated sugar (for sprinkling on top)
- 1 1/2 cups blueberries (fresh or frozen, do not thaw if frozen)
Step 1: Preheat the Oven and Prepare Ingredients
Start by preheating your oven to 190°C (375°F) to ensure it is ready when you need it.
Gather all your ingredients and have them measured and ready for use.
Step 2: Combine Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
Mix these dry ingredients thoroughly to ensure an even distribution of the leavening agents and sugar.
Step 3: Combine Wet Ingredients
In another bowl or a jug, combine the eggs, oil, yogurt, and milk.
Whisk these ingredients together until well combined and smooth.
Step 4: Mix Wet and Dry Ingredients
Add the wet ingredients to the bowl of dry ingredients.
Stir the mixture until just combined; avoid over-mixing to keep the muffins light and fluffy.
Gently fold in the blueberries.
If the batter seems too thick, add a tiny bit more milk as needed to achieve a thick but scoopable consistency.
Step 5: Fill Muffin Cases and Bake
Spoon the batter into muffin cases placed in muffin pans.
You can fill the cases almost to the top.
If you prefer, sprinkle a little extra sugar (white or brown) over the top of the muffins for added sweetness and a slight crunch.
Bake in the preheated oven for 17 to 20 minutes or until the muffins are risen and golden, and a skewer inserted into the center comes out clean.
Step 6: Cool and Store
Once baked, transfer the muffins onto a wire rack to cool completely.
After cooling, store the muffins in an airtight container to maintain their freshness.
Enjoy your freshly baked blueberry muffins!
