Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 ¼ tsp Baking Powder
- ¼ teaspoon Salt
- ¼ cup Butter softened
- â…“ cup Granulated Sugar
- ¼ cup Greek Yogurt plain
- â…“ cup Whole Milk or similar
- ¼ teaspoon Vanilla Extract
- ¾ cup Blueberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl, combine all-purpose flour, baking powder, and salt; set aside.
- In a stand mixer fitted with a paddle attachment, beat together softened butter and granulated sugar until fluffy. Then add the vanilla and Greek yogurt, followed by the milk, mixing well after each addition.
- Gently fold the flour mixture into the wet ingredients until just combined, then fold in the blueberries.
- Prepare your mini muffin pan by lightly greasing each cup if it's metal; skip this step if using a silicone pan. Fill each cup almost to the top with batter.
- Bake in the preheated oven for 11-13 minutes. Muffins are done when a toothpick inserted comes out mostly clean. Let them cool slightly before transferring to a wire rack.
Last Step:
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Make sure to gently fold in the blueberries to prevent them from breaking apart.
You can store leftover muffins in an airtight container for up to three days.
These mini muffins are perfect for quick breakfast on the go!
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 3g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg