Blueberry Yogurt Muffins

Moist and flavorful blueberry muffins made with wholesome ingredients like wild blueberries, Greek yogurt and whole wheat flour.

5 from 1 vote

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Prep Time: 5

Cook Time: 20

Servings:

Preheat oven to 350 degrees. Prepare a muffin tin with muffin liners, or spray muffin pan with cooking spray. You can also use a silicone muffin pan.
In a large bowl, combine dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
In a medium bowl, combine wet ingredients (except blueberries): oil, honey, eggs, Greek yogurt, vanilla extract and milk. Whisk until fully combined.
Add wet ingredients mixture to the dry ingredients and mix gently with a wooden spoon until combined. Add blueberries and fold in until evenly distributed into the batter.
Divide muffin batter evenly in the 12 muffin tins using a cookie scoop or large spoon. Sprinkle the top of each muffin generously with decorating sugar or turbinado sugar before baking.
Bake in the oven for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool for a few minutes in the pan before transferring to a wire rack to cool completely.