The Fluffiest Blueberry Muffins

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Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Ingredients:

• 1/2 cup almond oil (sub oil of choice)

• 3/4 cup granulated sugar

• 2 large eggs, room temperature

• 6 tbsp Greek yogurt

• 6 tbsp whole milk

• 1 tsp vanilla extract

• 2 cups + 2 tbsp all-purpose flour, divided

• 2 tsp baking powder

• 2 tsp cinnamon

• 1/2 tsp salt

• 2 cups blueberries, fresh or frozen

• Turbinado sugar, for topping

Instructions (yields 12 muffins):

• Preheat the oven to 400°F. Grease a muffin tin and line it with liners. Set aside.

• In a bowl, whisk the oil and the granulated sugar until combined.

• Add the eggs one at a time and whisk. Mix in the Greek yogurt, whole milk, and vanilla.

• In a separate bowl, mix the 2 cups of flour, baking powder, salt, and cinnamon. Add the dry ingredients to the bowl with the wet ingredients. Fold the batter using a spatula until just combined. Be careful not to overmix. Add the blueberries and 2 tablespoons of flour to the batter. Fold the blueberries into the batter, mixing until just combined.

• Pour the batter into the prepared muffin tin, filling about 2/3 - 3/4 of the way. Sprinkle the turbinado sugar.

• Bake the muffins until golden brown and the muffin centers bounce back when lightly pressed (~20-25 minutes). Remove from oven and allow to cool.

• Nutrition

  238 calories per muffin

• Recipe Notes

  You can use unsalted butter instead of oil.

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