Description

These easy, grab-and-go muffins are perfect for busy school mornings. Made with Greek yogurt and frozen blueberries, they are moist, nutritious, and freeze beautifully for a quick breakfast solution.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup (240g) plain, full-fat Greek yogurt
2 large eggs
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
¾ cup (150g) granulated white sugar
1 ½ cups (225g) frozen blueberries

Instructions

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or grease generously.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon until combined.
In a larger bowl, whisk together Greek yogurt, eggs, vegetable oil, vanilla extract, and sugar until smooth.
Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
Gently fold in the frozen blueberries.
Scoop batter into prepared muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not thaw the blueberries before using; frozen berries hold their shape better. Do not overmix the batter to ensure tender muffins. For best results, use room temperature eggs. These muffins freeze well for up to 3 months when wrapped individually.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 12
Sodium: 120
Fat: 6
Saturated Fat: 1
Carbohydrates: 24
Fiber: 1
Protein: 4

Keywords: blueberry muffins, yogurt muffins, breakfast muffins, kid-friendly breakfast, freezer-friendly muffins, easy breakfast recipe, back to school breakfast