Did you know blueberries are little tiny super fruits? They’re low calorie, and high in antioxidants. They can help the inside of your body (like your bones and digestion) and the outside (your skin)! They’re pretty amazing fruits for being so tiny. I guess good things really do come in small packages.
Today, I decided to use blueberries in a breakfast muffin. I wanted a little pop of sunshine on yet another gloomy June day. Even though the blueberries are sweet this time of year, sometimes I like to add sugar to my muffins like I did today. You can lower the amount of sugar but it will change the texture a bit.
And, if you aren’t feeling these muffins, you can use blueberries in other sweet ways (like my Cornmeal Blueberry Muffins) or savory ways (like my Blueberry Balsamic Glazed Salmon). Let me know which way you like to use them!
Blueberry Yogurt Muffins
- 2 cups flour, any kind (I’ve used almond flour, ap flour and whole wheat flour – they all work)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup white or coconut sugar
- 1/2 cup oil, any kind
- 1 teaspoon vanilla extract
- 1 cup full-fat yogurt (Use vegan yogurt if Vegan)
- 2 cups blueberries
- Preheat oven to 375 degrees. Line or spray 12 muffin cups.
- In a small bowl, combine flour, salt and baking soda and set aside.
- In a large bowl, beat eggs with an electric mixer, gradually adding the sugar.
- Continue beating while slowly pouring in oil, then vanilla.
- Add flour mixture to egg mixture alternating with sour cream.
- Gently fold in blueberries.
- Scoop batter into prepared muffin cups (nearly to the top) and sprinkle with sugar (if desired).
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in pan before removing to finish cooling. Enjoy!