These blueberry muffins were a hit! I strayed from my usual white whole wheat flour (I was plumb out) and used regular all-purpose flour, which is admittedly a big change for us. They also don’t contain too much sugar, and the Greek yogurt helps keep them moist and ups the protein content. I’ll have to make these again! I think this recipe would also be a great canvas to use other fruits, or maybe I’d follow the variation suggested on the original post and make chocolate chip muffins from it. I even wonder now whether I could swap out the sugar for maple sugar or even maple butter? Anyway, I got 15 muffins instead of 12 from this recipe.
2 ½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. baking soda
½ cup sugar (plus more for sprinkling, if desired)
½ tsp. salt
2 eggs, lightly beaten
2/3 cup vegetable oil
1 cup lactose-free Greek yogurt
¼ cup lactose-free milk
1 ½ cups blueberries
Preheat oven to 375 °F. Line a muffin pan with paper cases.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
In a medium bowl, combine the eggs, oil, yogurt, and milk.
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. (Add a tiny bit more milk if the mixture seems too thick, depending on what brand of yogurt you used – you want the batter to be a soft dropping consistency.)
Spoon the batter into the prepared muffin tin. Sprinkle a little extra sugar over the top of the muffins if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer inserted in the center comes out clean.
Cool on a wire rack, then store at room temperature in an airtight container.