YIELD: 12 muffins
TIME: 20-25 minutes

Blueberry Yogurt Muffins

2 cups unbleached all purpose flour
2/3 cup cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup Plain Unsweetened Yogurt
1/2 cup unsweetened almond milk
1/3 cup avocado oil (or vegetable oil)
1 teaspoon pure vanilla extract
1 heaping cup fresh blueberries
Step 1.
Preheat your oven to 350° F. Line a muffin tin with 12 liners.
Step 2.
In a large mixing bowl, add in the flour, sugar, baking powder, baking soda, and salt and whisk together. Create a well in the center of the mixture.
Step 3.
Add in the yogurt, milk, oil, and vanilla. Gently stir/fold the batter until not quite fully combined. You want to see quite a few streaks of dry flour. Add in the blueberries and fold into the batter, gently, a few more times. At this point, you will no longer see dry flour. (Stir as minimally as possible for the best texture outcome.)
Step 4.
Scoop the batter with a large cookie scoop (or large spoon) into the liners until just below the top of the muffin tin. No need to smooth out the tops.
Step 5.
Bake for 20 - 25 minutes, until a toothpick comes out clean.
Step 6.
Let cool in the muffin pan for 15 minutes on a cooling rack. Then, transfer the muffins to the rack to cool completely before eating for the best texture.

This recipe uses:

Plain Unsweetened Almond Milk Yogurt

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