Greek Yogurt Blueberry Muffins

Soft, moist and healthier Greek Yogurt Blueberry Muffins! Prepped, baked and ready to eat in under 30 minutes!

5 from 1 vote

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Course: Snack, sweet

Cuisine: Muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 153kcal

Cost: $5

Preheat oven to 190° degrees celsius (fan-forced).
Line 2 x 12 hole muffin trays with muffin cases (makes approx 16 muffins).
Sift the dry ingredients into a large bowl and mix together well.
Create a well in the centre and set aside.
If using a Thermomix: Place the dry ingredients into the Thermomix bowl and sift by mixing for 10 seconds, Speed 5. Scrape down the sides of the bowl.
Whisk the wet ingredients into a separate bowl.
If using a Thermomix: Add the wet ingredients to the bowl with the dry ingredients and mix for 10 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 5 seconds or until combined.
Pour the wet ingredients into the dry ingredients and use a spatula to gently fold the mixture together until just combined.
Gently stir through the blueberries.
If using a Thermomix: Fold the blueberries through with the spatula.
Spoon the mixture into the prepared muffin cases (you'll have enough mixture for approximately 16 muffins).
Sprinkle with raw sugar (optional).
Bake for 15-20 minutes or until they spring back when touched lightly in the centre.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

RECIPE NOTES & TIPS

INGREDIENTS:

Blueberries - fresh or frozen blueberries can be used. If using frozen blueberries, do NOT defrost them before using.

OTHER BAKING TIPS:

Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Use room temperature ingredients for the best result.
Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins
For fluffy and moist muffins - ensure you don't overcook the muffins. The muffins are cooked when they spring back when you press them gently on top.
To avoid the base of your paper muffin cases becoming greasy, place a small amount of uncooked rice grains under the paper case in the bottom of each muffin hole of the tray. The grains of rice will absorb any excess oil.
Storing - store the muffins in an airtight container at room temperature for 3-4 days.
Freezing - muffins can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.