The blueberries at the market were plump and gorgeous, muffins had to be made! This is a one bowl wonder – no mixer needed. These blueberry muffins are moist, light, and fluffy – Greek yogurt enhances the flavor, a true classic!
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1 cup blueberries
- Preheat oven to 375º. Line 2 muffins tins with 16 paper liners, set aside.
- In a large bowl, mix sugar, egg, oil, milk, and vanilla.
- Add flour, baking powder, and salt – then stir in the yogurt. Gently fold in the blueberries.
- Put 2 heaping tablespoons in each muffin cup, and bake for 15 to 20 minutes, testing with a toothpick. Let cool on a wire rack.
