recipe

Greek Yogurt Blueberry Muffins

These Greek Yogurt Blueberry Muffins are bursting with fresh blueberries in every bite while Greek yogurt keeps them moist like they just came out of the oven!

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I kind of feel like Julie Powell going through Julia Child’s Mastering the Art of French Cooking cookbook except I’m going through Martha Stewart’s Great Food Fast and I’m not such a hateful bitch (yeah, I went there).  I bought this cookbook through Food Network and I haven’t put the damn thing down since I’ve received it!

In the beginning of the week I made MS’s pork chops with apricot jam and fresh whole wheat bread crumbs and a side of roasted butternut squash and apples.  The pork chops were gobbled up, but the roasted squash and apples didn’t go over well with the boyfriend who has a “thing” about “mushy” vegetables and fruit.  Texture-schmexture.  That dish was good

The next recipe went over a little better; fish in a white wine, lemon, and butter sauce served with a green salad.  I’d like to dub the recipe “drunken fish” since you first cook it in a covered pan full of white wine.  It was delicious!  Tonight I made – what I called – “chicken some-shit” since I couldn’t pronounce the Spanish name for it.  It’s shredded rotisserie chicken, a can of peeled tomatoes in puree, and two chopped up chiles with a teaspoon of adobo sauce.  Brown some garlic in olive oil, throw everything else in with a cup of water and voila!  Chicken some-shit! 

MS suggests serving it over tortilla chips, which I happily noshed on. It was good!  The chopped chiles provided just the right amount of heat and they’re so quick and easy to fix (especially if you’re a super genius like me and shred the chicken ahead of time).  GFF is getting a rest for the remainder of the week, but you can bet your taste buds that Martha will be helping me with dinner again next week!

Greek Yogurt Blueberry Muffins

 
I discovered that I had a container of blueberries in the fruit drawer of the fridge.  They might have been ancient since I didn’t remember when I bought them, but since they were organic they held up nicely.  No mush, no mold, just nice, plump, little berries!  At first I didn’t want to make muffins.  It seemed too obvious.  But the more I tried to avoid muffin recipes, the more I thought about sinking my teeth into a delicious, moist blueberry muffin tomorrow morning with a cup of pumpkin spice coffee. Drooling yet?

During my quest to find the perfect blueberry muffin recipe, I stumbled upon the Barefoot Contessa’s recipe for Blueberry Coffee Cake Muffins.  Now I’ve been told that Ina Garten once turned down a terminally ill kid that wanted to be on her show.  That’s a pretty heartless move, Ina.  But I’ll put those feelings aside to alter her recipe and exploit it on my blog.

Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins

Ingredients

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 tsp. vanilla extract
  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups fresh blueberries

Instructions

  1. Preheat the oven to 350 degrees and prepare muffin pans with muffin liners.
  2. In the bowl of an electric mixer, cream the butter and sugar together until it's light and fluffy.
  3. Add the eggs one at a time and mix just until combined.
  4. Then, add the vanilla, Greek yogurt, and milk.
  5. In a separate bowl, mix the flour, baking powder, baking soda, and salt together.
  6. Gradually add the flour mixture to the wet ingredients and beat just until combined. Fold in the blueberries.
  7. Then, scoop the batter into the muffin pans, filling each cup just over the top.
  8. Bake the muffins for 30 minutes, or until the muffins are golden brown on top and a toothpick comes out clean from the center.
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I can’t testify on the tastiness on one of these muffins yet.  I’m trying to avoid extra calories today by indulging in one of them.  But I will tell you that they smell amazing!  The scent wafting from the cooling muffins on the dining room table is absolutely killing me.  I’m trying not to let the little voice inside my head that’s telling me “but you used Greek yogurt instead of sour cream” sway me.  If they smell this good, they can’t taste that horrible.  Til tomorrow morning, little muffins.

Did you make this Greek Yogurt Blueberry Muffins recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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