Description
These moist and fluffy blueberry muffins are bursting with juicy blueberries, and the best part is, you only need one bowl to make them. A perfect treat for breakfast or snack time.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/3 cup coconut oil or vegetable oil
- 3/4 cup plain yogurt or dairy-free yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the oil, yogurt, vanilla, and egg. Stir until just combined. Gently fold in the blueberries.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling about ¾ of the way full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 10g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
