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Close-up of delicious blueberry muffins, one cut in half showing juicy blueberries, part of a meal prep cake idea.

Blueberry Muffins

These blueberry muffins are perfect for meal prepping. They are moist, fluffy, and delicious, and can be made ahead of time for a quick treat.
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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
  • 0.66 cup oil canola or light olive oil recommended
  • 1 cup Greek yogurt authentic Greek yogurt preferred
  • 0.25 cup milk adjust between 1/4 to 1/2 cup as needed
Add-ins
  • 1.5 cups blueberries
  • 1 tablespoon extra sugar for sprinkling, optional

Equipment

  • Muffin pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 375F (190C) for a convection oven, or 400F (205C) for a conventional oven.
  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 liners placed in your muffin pan, filling them almost to the top. If desired, sprinkle a little extra sugar over the tops. 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 in the pan for a few minutes before transferring them to a wire rack to cool completely. Store 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 12-14 muffins, but the number can vary based on muffin case size. For mini muffins, bake for 10-13 minutes. The batter consistency can vary depending on the yogurt brand; add a little more milk if it seems too thick. Larger muffins may require an extra 5-10 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.

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