Better Blueberry Muffins Shape Magazine
Start your morning the right way with these "Better Blueberry Muffins" inspired by Shape Magazine—a healthier take on the classic treat that's bursting with juicy blueberry flavor. Made with a moist and creamy base of plain Greek yogurt, these muffins strike the perfect balance between fluffy and satisfying, all while delivering a boost of protein. Tossing the blueberries in flour ensures even distribution, so every bite is loaded with sweet, tangy fruit. With a prep time of just 15 minutes and simple ingredients like melted butter, vanilla extract, and fresh or frozen blueberries, these bakery-style muffins are a breeze to whip up. Perfect for breakfast, brunch, or an on-the-go snack, they’re a delicious and wholesome way to satisfy your cravings. Bake up a batch today and enjoy the ultimate homemade muffin experience!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups plain Greek yogurt
- 0.25 cups milk
- 2 items large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a medium bowl, whisk together the melted butter, Greek yogurt, milk, eggs, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
In a small bowl, toss the blueberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
Fold the blueberries gently into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 388.6 g | 141% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 182.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 416 mg | 32% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
