Blueberry Greek Yogurt Muffins

I am a bit of a muffin mama. At the beginning of every week I make muffins for the family. In hopes that they will last the week so I can give them as a snack, a quick breakfast or in their lunchbox. Okay, let's be real ~they don't last the week with my crew. I am lucky if they last the night. I have to hide them so I can have enough for the majority of the week! But, the kids look forward to them and they have their favorites they request. These  blueberry greek  yogurt muffins  were a bit of a trial and error. I wanted to make a new and more healthy muffin and incorporate some protein from the greek yogurt.

The recipe only makes about 8 muffins, so double or triple the recipe if you like it.  All 8 muffins were gone in about 8 minutes, so I think it is safe to say they are a keeper in my house.

A couple of tips…. hand mix, you do not need to pull out your mixer for this recipe. They are more moist when you hand mix anyways. When in doubt, hand mix!! Spray the muffin liners with baking spray (They tend to stick if not).  You can use frozen blueberries, but do not thaw them first, it will make your batter blue! Sprinkle the tops with sugar before baking and a little after. These muffins when baked correctly are moist and light, they are not very sweet and are delicious with a spread of butter or my favorite coconut oil.

Let me know if you like them!
 

 Blueberry Greek Yogurt Muffins

1 cup of flour
6 Tablespoons sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
1 egg
1/2 cup vanilla greek yogurt
1/4 tsp. vanilla extract
3 Tablespoons Vegetable oil
2 Tablespoons 2% milk
1/2 cup blueberries

1. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil, vanilla extract and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm