Ingredients
Equipment
Method
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a muffin tin with 7 paper liners or grease cups.
- Mix Dry Ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add 1/4 tsp xanthan gum if your flour blend doesn’t contain it.
- Mix Wet Ingredients: In a large bowl, whisk yogurt, oil, egg, and vanilla until smooth and glossy.
- Combine: Gently fold dry ingredients into the wet mixture using a spatula. Batter should be thick.
- Add Blueberries: Toss blueberries in 1 tsp flour (optional), then gently fold into the batter.
- Fill Muffin Cups: Divide batter evenly among 7 cups, filling each about 3/4 full. Top with raw sugar or cinnamon-sugar if desired.
- Bake: Bake 18–22 minutes or until a toothpick comes out clean. Add 2–3 minutes if using frozen berries.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Let batter rest 5–10 mins before baking for better texture.
For variations: lemon zest, streusel topping, nuts, mixed berries, or chocolate chips.
Substitutions: dairy-free yogurt/applesauce, flax egg, monk fruit sweetener, coconut oil.
Storage: Room temp 3 days, fridge 5 days, freeze up to 2 months. Reheat gently.