Blueberry Greek Yogurt Muffins are a delicious muffin recipe perfect for breakfast, after school, and just as a treat! The blueberries and blueberry greek yogurt gives it a great blueberry flavor!
In a small bowl, combine the flour, sugar, salt, baking powder, baking soda and cinnamon.
In another bowl, combine the egg, yogurt, oil and milk and vanilla. Stir into dry ingredients just until moistened. Add a touch more milk or yogurt if needed.
Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Notes
If using frozen blueberries, keep them frozen until you add them to the batter to prevent your batter from turning purple.