Greek Yogurt Blueberry Muffins
Serving Size / Yield
- 2 eggs, slightly beaten
- 1 C. brown sugar
- 1 C. Voskos Plain Greek Yogurt
- 2 Tbs. butter, melted
- 2 C. white flour
- 1 C. whole wheat or graham flour
- 2 Tbs. double-acting baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 pint fresh blueberries
- 2 Tbs. flour
Preheat oven to 425°F.
Add the brown sugar and yogurt to the slightly beaten eggs. Stir in the melted butter.
Sift the flour with baking powder, baking soda, and salt. Quickly fold the dry ingredients into the sugar-yogurt mixture, then add the blueberries that have been tossed with 2 tablespoons flour.
Divide the batter evenly among 24 greased or paper-lined muffin cups.
Sprinkle with a little sugar and nutmeg and bake until done, about 12 to 15 minutes.
These muffins can be frozen and reheated quickly in a hot oven.
Recipe courtesy of Voskos Greek yogurt.