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Close-up of meal prep friendly blueberry muffins, one is broken in half to show the juicy blueberry filling.

Blueberry Muffins

These blueberry muffins are a delicious and easy-to-make treat that's perfect for meal prep. They are moist, fluffy, and packed with fresh blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 272
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Cake flour or white whole wheat flour can be substituted.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup sugar Heaped
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 large eggs Lightly beaten
  • 0.67 cup oil Canola or light olive oil recommended.
  • 1 cup Greek yogurt Authentic Greek yogurt preferred.
  • 0.25 cup milk Adjust amount as needed for batter consistency.
Add-ins
  • 1.5 cups blueberries
  • 1 tablespoon extra sugar For sprinkling, optional.

Equipment

  • Muffin pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat your oven to 375F (190C). If using a conventional oven, increase the temperature to 400F (205C).
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
  3. In a separate bowl or jug, whisk together the eggs, oil, Greek yogurt, and milk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. If the batter seems too thick, add a little more milk until it reaches a thick but not dry consistency.
  5. Spoon the batter into muffin cases placed in muffin pans, filling them almost to the top. Sprinkle with extra sugar if desired. Bake for 17 to 20 minutes, or until golden brown and a skewer inserted into the center comes out clean.
  6. Let the muffins cool on a wire rack before storing them in an airtight container.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 28mgSodium: 65mgPotassium: 183mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 1.8mgCalcium: 77mgIron: 1.5mg

Notes

These muffins are not overly sweet. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe yields 12 to 14 muffins, depending on the size of your muffin cases. For mini muffins, bake for 10 to 13 minutes. The batter consistency can vary based on the yogurt used; add a little more milk if it seems too thick. If baking larger muffins, they may require an additional 5 to 10 minutes of baking time. Feel free to substitute ingredients like whole wheat flour or dairy-free yogurt. Almond flour is not recommended for this recipe. You can also adapt this recipe into a blueberry loaf by baking in a lined loaf pan for about an hour at a reduced oven temperature.

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